No-Bake Vegan Chocolate Pie
Ingredients
For the filing
- 12 oz soft tofu (1½ blocks)
- ¾ cup almond milk unsweetened
- 2 tbsp cornstarch
- ¼ cup cane sugar
- ⅓ cup almond butter salted
- ¾ cup vegan chocolate chips I use Enjoy Life semi-sweet
- ½ tsp almond extract
- ¼ tsp kosher salt
For the crust
- 1 9in pre-made graham cracker pie crust
For serving
- 1 pint vegan whipping cream cold
- 3-4 tbsp cane sugar
- ¾ tsp vanilla extract
- 1 cup fresh raspberries
Instructions
Make the Filling
- Add the almond milk to a sauce pan along with the cornstarch and sugar. Whisk vigorously to dissolve and then turn the heat to medium. Tip: Warm gently but don't allow the pot to boil.
- Cook for 2-3 minutes, whisking often, until the sugar is dissolved. Then turn off the heat and allow the mixture to cool.
- In the meantime, place the vegan chocolate chips in a microwave safe bowl and heat in 15 second intervals, stirring in-between each round, until melted and runny. Set aside.
- Then drain the water from the tofu packages and place the tofu in a blender along with the almond milk mixture. Then add the almond butter, melted chocolate chips, almond extract and salt. Blend until smooth.
Assemble
- Pour the filling into the pie crust. Cover and chill overnight to set.Note: You will likely have a little more filling than can fit in the pie crust so pour the extra pudding in a container and chill overnight. This makes a fun personal-sized chocolate pudding for one (I call this the Chef's Treat lol Enjoy!)
Make the Whipped Cream
- Just before serving the pie, pour the cold vegan whipping cream into a large mixing bowl and beat until soft peaks form. Then sprinkle in the sugar and vanilla and beat until sot peaks form again. Tip: Short on time? I sometimes use store-bought vegan whipped cream instead of making my own. Whole Food's 365 and CocoWhip make a great options that can be found in the frozen section. Both work well!
Decorate + Serve
- Decorate the top with vegan whipped cream and fresh raspberries. Then slice and enjoy!