Vegan Chocolate Pie with No Bake Crust

You’re only 6 ingredients away from the ultimate Vegan Chocolate Pie! This super easy recipe creates a home chocolate pie recipe that’s creamy and delicious! The no-bake crust means this pie is ready in no time at all!

A slice of vegan chocolate pie on a doily next to a fork. The rest of the pie is behind it next to a bowl of chocolate chips.

As you know by now, I have a thing for pies. I love making them. I love eating them. Sometimes life needs to be decadent and nothing does that for me like a slice of pie on my plate. Bring it to me! That’s why this sultry Vegan Chocolate Pie with Pecan Crust has such a spell on me.

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You probably have guessed by now that I love pies. I love lemon pies, coconut pies, chocolate pies, and pecan pies. And now that I have recipes for vegan versions of all of these, I’m loving them even more.

Today’s recipe is special because it combines some of my favorite flavors, creamy chocolate, pecans, and figs into one super simple, but delicious recipe.

Looking down on the ingredients to make vegan chocolate pie, including a carton of plant-based creamer, figs, pecans, and more.

Why You’ll Love my Vegan Chocolate Pie

Sometimes I like to imagine myself as a magician in the kitchen. Or maybe even a witch. But not the scary kind, the good kind. I’m brewing up something good to eat, with a pinch of this and a dash of that. And the grand illusion I’m trying to pull off is creating amazing vegan dishes in a jiffy.

See the magic in that?

Today’s recipe was born with that spirit in mind.

I conjured up this recipe based on the most creamy, dreamy flavors possible in the least amount of time. Snap your fingers, wiggle your nose, and abracadabra! You’ve got a work of art on the table that will disappear as magically as it appeared!

A spatula is spooning out the chocolate pudding into the prepared pie crust.

How to Make Vegan Chocolate Pie

I love recipes that take only a few ingredients. Don’t you? This pie takes only six ingredients. Amazing!

And I love using Silk Vanilla Soy Creamer because not only does it add a nice creamy texture to the finished pie, it also adds a hint of vanilla. That means one less ingredient you have to add during the preparation. Do you see the genius in that? Me too.

We begin with making the crust by combing dried figs, pecans, and cocoa powder in a food processor. Now, let’s talk about figs for a moment because I love the flavor of figs. You should try one to make sure you like the flavor too. If not, simply replace the figs in this recipe with dates and it will work.

A slice of vegan chocolate pie on a doily next to a fork with a bowl of chocolate chips and the rest of the pie behind it.

Now comes the fun part…the chocolate cream.

Now, that’s sweet!

A pie pan holds vegan chocolate pie, with one slice cut out. A carton of plant-based creamer is behind it and a bowl of chocolate chips.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Vegan Chocolate Pie with Pecan Crust

Vegan Chocolate Pie

You’ll love this sultry Vegan Chocolate Pie with Pecan Crust made with less than 10 ingredients and ready before you know it!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Chocolate Pie
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8
Calories: 396kcal
Author: Namely Marly

Ingredients

  • 1 cup dried figs or dates, pits removed, stemmed removed
  • 1 cup natural or raw pecans
  • 1 tablespoon cocoa powder
  • 1 cup silken tofu puree*
  • 2 cups dairy-free chocolate chips
  • ¾ cup Silk Soy Vanilla Creamer

Instructions

  • Place the figs in a food processor and pulse until the figs are broken down into small bits
  • Add the nuts and cocoa powder. Pulse this reaches the consistency of course sand. Also, you should be able to grab a pinch and to press it together and it stays put. If not, pulse for a bit longer.
  • Spray your pie plate with cooking spray and pour the pecan crust into the bottom and press firmly against the edges of the pan, up across the edges too. Set aside.
  • Wash out the food processor bowl and add the silken tofu puree
  • Place the chocolate chips in a microwave-safe bowl and heat for one minute. Stir and if they’re still lumpy, heat for another 30 seconds or so. Stir until smooth. Pour melted chocolate chips in with the silken tofu. Add the Silk Soy Vanilla Creamer and pulse until smooth, about 20 seconds. Remove the lid and push down anything on the side of the bowl. Pulse again until smooth.
  • Pour the chocolate cream mixture into the pie crust, distributing equally. Refrigerate for an hour (or longer) before serving.

Notes

* Make silken tofu puree by adding silken tofu to a food processor and pulse until smooth, with minimal lumps

Enjoy!

Updated by Marly · Permalink