Go Back
Homemade Vegan Chocolate Pie (No-Bake) photo
Print Recipe Save it for later

Vegan Chocolate Pie (No-Bake)

This Vegan Chocolate Pie is a no-bake sensation! Rich, creamy, and completely dairy-free, it’s the perfect indulgent dessert for any occasion.
Prep Time20 minutes
Total Time4 hours
Servings: 8 servings

Ingredients

For the Crust:

  • 3/4 cup packed pitted medjool dates
  • 1 1/2 cups raw walnuts
  • 3 tablespoons cacao powder
  • 1/4 teaspoon kosher salt

For the Filling:

  • 12 ounces dairy-free chocolate chips
  • 12.3 ounces firm-style silken tofu
  • 1/4 cup non-dairy milk e.g., oat milk
  • 2 tablespoons brewed coffee or more milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • Optional toppings e.g., cocowhip, coconut cream, fresh fruit

Instructions

Instructions:

  • Step 1: Prepare the Crust - Place the raw walnuts in a food processor and pulse until resembling a fine meal. Add medjool dates, cacao powder, and kosher salt. Process until the mixture sticks together. Add water if too dry.
  • Step 2: Form the Crust - Transfer the crust mixture into a 9-inch pie dish and press it evenly into the bottom and sides. Set aside.
  • Step 3: Make the Filling - Combine dairy-free chocolate chips, silken tofu, non-dairy milk, brewed coffee, vanilla extract, and kosher salt in the food processor. Blend until smooth.
  • Step 4: Assemble the Pie - Pour the filling into the prepared crust and smooth the top. Tap the dish to remove air bubbles. Cover and refrigerate for at least 4 hours.
  • Step 5: Serve and Enjoy - Remove from refrigerator, add toppings if desired, slice, and serve.

Equipment

  • Food Processor
  • 9-inch Pie Dish
  • Mixing Bowl
  • Measuring cups and spoons

Notes

  • Store leftovers in the refrigerator for up to 5 days.
  • For nut-free, substitute walnuts with seeds.
  • You can freeze the pie; just wrap tightly and thaw overnight before serving.