You’ll love this classic, creamy vegan chocolate pie recipe. Dark chocolate chips fills a no-bake pie crust to perfection. You only need 6 ingredients total for the filling and the crust. Of course, the pie takes time to set and that means the hardest part of this vegan pie is waiting!
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!
As you know by now, I have a thing for vegan 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 indulgent vegan pie recipe has such a spell on me.
You probably have guessed by now that I love pies. For example, I love my vegan lemon pie. It’s one of the most popular recipes on the site. But, of course, there’s also my vegan coconut pie. I have a thing for coconut so it’s one of my favorite. Then there’s my vegan pecan pie. Holy cow. It’s the best!
However, today’s dairy free chocolate pie is something special because it combines some of my favorite flavors, creamy chocolate, pecans, and more into one super simple, but delicious dessert.
Magical Vegan Chocolate Cream 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 pie 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!
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! Let’s go into these ingredients:
- Dried figs or dates — To make a sweet, no-bake crust, I love using dried figs or dates. They also create a stickiness to hold the crust together.
- Pecans — I buy a big bag of natural or raw pecans at Costco because they’re so tasty in my protein granola. But pecans can be used in baking, including this simple pie crust.
- Cocoa powder — We’re using natural cocoa powder here, but you can use Dutch-processed cocoa if you prefer a darker pie crust.
- Silken tofu — You can find silken tofu in the Asian section or produce section of most grocery stores, but it’s also easily available at health food stores. t creates a nice, creamy consistency for this chocolate tofu pie.
- Chocolate chips — Make sure you buy dairy-free chocolate chips (which I think are the best anyway). This is the key ingredients for this creamy, chocolate pudding filling.
- Vegan Vanilla Creamer — I call for a vegan creamer here and just about any variety will do. It seems like grocery stores carry so many different kinds of thick, vegan milk these days. I love it! See the recipe notes if you don’t have access to vegan creamer and you need ideas.
Note: You can transform this into a vegan French silk pie by adding 2 teaspoons of apple cider vinegar to the chocolate filling. Be sure to process it so it’s equally distributed throughout the filling. This adds just a bit of tang, as if you’ve added sour cream to the filling.
Next, let’s talk about the steps to make this recipe.
Step One: Make the No-Bake Crust
This no-bake crust is very similar to my chocolate energy balls recipe. It’s a simplified version, but you get the idea. You can use either dried figs or dates — both work just great.
Now, let’s talk specifically 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.
Be sure and remove the pits and then add them to a food processor. Pulse these in several short bursts until they’re broken down into smaller bits. Next add the pecans, and cocoa powder. Pulse again in several short bursts until the consistency is crumbly.
You should be able to grab a pinch of it 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.
If you prefer a more traditional crust, try this vegan pie crust recipe. It creates a nice, flaky crust!
Step Two: Prepare the Chocolate Filling
Now comes the fun part…the chocolate cream. This filling is so rich and has a sort of whipped texture to it. It’s almost like a vegan chocolate mousse pie. Now, that’s sweet!
To make it, wash out the food processor bowl to remove any ingredients leftover from the crust. Be sure to dry the bowl. Next, add the silken tofu. Pulse in short bursts and use a rubber spatula to wipe down the sides of the bowl and whip it again until it’s nice and smooth.
Next, place the chocolate chips in a microwave-safe bowl and pour the plant-based creamer over the top.
If you don’t have any vegan creamer, feel free to use this vegan evaporated milk recipe to create a smooth, creamy milk.
Heat in the microwave for one minute, then cover the bowl with a plate or lid and allow it sit for another couple of minutes. This should completely melt most of the chocolate. If it’s not all melted, it’s ok because it should be at least softened.
Stir the chocolate mixture until smooth. Pour the chocolate mixture in with the silken tofu and pulse until smooth, about 20 seconds. Use a spatula to wipe down the sides of the food processor bowl and pulse again. Continue with this process until the mixture is well combined.
Pour the chocolate cream mixture into the pie crust, distributing it equally across the pie. Place the pie in the refrigerate and let it set for at least an hour, preferably two. In fact, I like to make this pie the day before, in order to get nice, firm slices.
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
Natural Pie Crust
- 1 cup dried figs or dates, pits removed, stemmed removed
- 1 cup natural or raw pecans
- 1 tablespoon cocoa powder
For the pie crust:
- 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.
For the chocolate pie filling:
- Wash out the food processor bowl and add the silken tofu. Process in short bursts. Use a rubber spatula to wipe down sides of the bowl and process again. Repeat until smooth.
- Place the chocolate chips in a microwave-safe bowl. Pour the vegan creamer over the chips. Heat for one minute, then cover with a plate and allow it sit for several minutes to allow the chocolate chips to melt. If they're not all entirely melted, it's ok, because they should at least be softened. Stir this together until the chocolate sauce is combined.
- Pour the chocolate sauce in with the whipped tofu and process in short bursts until mostly combined. Use a rubber spatula to wipe down the bowl and process again. Repeat until the filling is rich and creamy.
- Pour the chocolate cream filling into the pie crust, distributing equally. Refrigerate for an hour (or longer) before serving.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.