If you’re looking for a healthier indulgence, you need to try this Vegan Chocolate Pie! It is SO EASY to make–you can have this delicious pie in about 30 minutes! This is both vegan and gluten free.
When you take a bite of this creamy, vibrant, and decadent Vegan Chocolate Pie, you’ll be amazed that it’s much healthier for you. Plus, who can resist this creamy texture? So good.
Whether you are making yourself a special treat or are looking for a vegan dessert to take to the next big potluck, you should consider this chocolate cream pie. It’s a win all around!
How To Make Vegan Chocolate Pie
Preparing and baking this vegan pie is simple and is pretty much fuss-free. While I enjoy spending time in the kitchen, it’s nice to make recipes that super easy too.
Once you get the oven warmed up, add the almonds, rice flour, salt, and cocoa to a food processor or powerful blender. Once you notice it’s a crumb-like texture drizzle in the oil and syrup. It will become a moist dough ball. Place the dough in the bottom of the pan and press it to form a crust. Poke some holes in it using a fork then bake for 15 minutes.
Begin preparing the creamy filling as the pie crust is baking.
Add drained tofu to a clean food processor or blender and pulse until it’s creamy.
Mix in the almond butter, syrup, vanilla, and salt and combine. Melt the chocolate chips in the microwave or a double broiler. Mix the melted chocolate with the filling and combine it well.
Then add the topping to the pie crust. Chill in the fridge for at least 30 minutes, then devour!
Optional Vegan Chocolate Pie Ideas
Everything about this chocolate pie is elegant, dreamy, and flavorful. It’s perfect just the way it is! However, if you want to add a few extra items to it, feel free. Here are a few ideas you may enjoy.
- Coconut Whipped Cream – Use your favorite coconut whipped cream and add it on top of the creamy pie right before serving. It’s so good and a great flavor combination.
- Extra Chocolate Chips – Sprinkle a few chocolate chips on top, and they are a lovely garnish and taste great.
- Cocoa – Dust the top of the vegan chocolate pie with some cocoa. I love how gorgeous it looks!
- Berries – Add your favorite berries on top of the pie to add some color. Strawberries, raspberries, and blueberries would all be incredible ideas.
Frequently Asked Questions
I wanted to take a minute to talk with you about some of the questions I have gotten. Hopefully, these will answer your questions, but I’m always here to help if I have missed something you want to know.
Can I Use A Different Kind Of Nut Instead Of Almonds?
Yes, you can easily switch out the almonds for another kind of nut if you want to. I love the flavor and texture of almonds, but there are others that would work well too. Pecans, walnuts, or macadamia nuts would be tasty options to consider.
What Is The Difference Between Tofu And Silken Tofu?
Regular tofu is much firmer than silken tofu and wouldn’t be a good fit for this creamy chocolate pie. Silken tofu is smooth and softer, so it mixes well with the ingredients and gives the pie the texture that is reminiscent of a classic cream pie.
How Do You Store Vegan Chocolate Pie?
I realize that there isn’t any dairy in this vegan pie, but it still needs to be kept cold except when serving. Not only will it keep the pie together properly, it truly tastes much better when it’s been chilled.
It’s important to store the pie so that it’s airtight. A container with a tight-fitting lid is a great way to keep it fresher. The vegan pie will last 2-3 days in the fridge. Keep in mind there aren’t a bunch of preservatives in this pie, so it’s not going to last as long as a commercially made product.
Can I Freeze This Chocolate Silk Pie?
Yes, another way to save the chocolate silk pie even longer is by freezing it. Again, you will want to wrap it up or put it in a container. Just keep it airtight, and the pie will last up to 2 months in the freezer. This makes it a lovely option when you want a quick dessert!
To serve, defrost it in the fridge overnight, and it’s ready as soon as it’s thawed out.
If you try this recipe, please consider leaving a 5-star review below. It’s so helpful for other readers to see if a recipe is tried and true! I’d love to keep in touch! Let’s connect via Instagram or Facebook.Print
Vegan Chocolate Pie
A decadent vegan chocolate pie that is super easy to make and also gluten free!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: no bake
- Cuisine: American
- 2 cups raw almonds
- 1 cup brown rice flour
- 1/4 cup cocoa powder
- 1/4 teaspoon sea salt
- 1/3 cup coconut oil (melted)
- 1/3 cup maple syrup
- ~12 ounces silken tofu
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees. Lightly oil an 8-9 inch pie pan.
- In a food processor, combine almonds, rice flour, cocoa, and salt. Process until you have a crumb-like mixture. Add oil and syrup and process until it becomes a moist ball, scraping down the sides if necessary.
- Transfer to the pie pan and press to form an even crust. Pierce several times with a fork and bake for 15 minutes or until lightly browned. Remove from oven and allow to cool completely.
- While the crust is baking, make the filling.
- Drain the tofu. (I used 3/4 of a 16 ounce container of silken tofu) Put it in the food processor (probably should clean it out first) until it is smooth and creamy.
- Add almond butter, syrup, vanilla and salt and process until well combined. Put your chips in a small bowl and microwave for one minute. They may not look melted, but stir to check. If not melted after stirring, microwave in 10 second intervals until they are melted. Be careful not to overcook them! You can also use a double boiler to do this, but I find the microwave method much easier. You just have to be careful as it is easy to overdo it and then you have a big hunk of hard chocolate mess. Trust me, I know. Once you have your perfectly melted chocolate chips, add them to your mixture in the food processor and blend until combined. Scrape down those sides so everything is nicely mixed.
- Almost done! Pour your chocolate filling into the pie shell. Smooth the top with a spatula and refrigerate for at least 30 minutes.
- Serving Size: 1 serving
- Calories: 503
- Sugar: 26.5g
- Sodium: 49.5mg
- Fat: 31.6g
- Carbohydrates: 48.5g
- Protein: 12g
Keywords: vegan chocolate pie
This post was first published in October 2010. It was updated March 2020.