Vegan Chocolate Pie (No-Bake)
Indulging in a rich, creamy chocolate pie has never been easier or more delicious, especially when it’s completely plant-based. This Vegan Chocolate Pie (No-Bake) is not only a treat for your taste buds but also a breeze to whip up. With a luscious filling made from dairy-free chocolate and silken tofu, this dessert is perfect for any occasion, whether it’s a casual family dinner or a special celebration. Plus, it’s a no-bake recipe, which means you can skip the oven and still impress your guests with a decadent dessert. Let’s dive into the delightful world of this Vegan Chocolate Pie!
Top Reasons to Make Vegan Chocolate Pie (No-Bake)
- Quick & Easy: With just a handful of ingredients and minimal prep time, you can create a stunning dessert in no time.
- Healthy Ingredients: Packed with wholesome ingredients like medjool dates and walnuts, this pie offers a guilt-free indulgence.
- Rich Flavor: The combination of cocoa powder and dairy-free chocolate chips delivers a deep, satisfying chocolate flavor that chocolate lovers crave.
- Versatile Toppings: Customize your pie with various toppings such as coconut cream, fresh fruit, or even a sprinkle of flaky salt to elevate the taste.
- Perfect for Everyone: This dessert is not only vegan but also suitable for those with dairy allergies and other dietary restrictions.
What to Buy
- Medjool Dates: 3/4 packed, pitted medjool dates for the crust provide natural sweetness and a chewy texture.
- Raw Walnuts: 1 1/2 cups raw walnuts, which add a nutty flavor and healthy fats to the crust.
- Cacao Powder: 3 tablespoons, for that rich chocolate flavor in the crust.
- Kosher Salt: 1/4 teaspoon for balancing sweetness in the crust and 1/2 teaspoon for the filling.
- Dairy-Free Chocolate Chips: 12 ounces, the star of the filling that makes it creamy and chocolatey.
- Firm-Style Silken Tofu: 12.3 ounces, drained, acts as the base for the filling, providing creaminess without dairy.
- Non-Dairy Milk: 1/4 cup (I used oat milk), to help blend the filling smoothly.
- Brewed Coffee: 2 tablespoons to enhance the chocolate flavor (or substitute with more milk).
- Vanilla Extract: 1 teaspoon for added depth of flavor.
- Optional Toppings: Coconut whipped cream or coconut cream, fresh fruit, chocolate shreds, and flaky salt for garnishing.
Before You Start: Equipment
- Food Processor: Essential for blending the crust ingredients to a fine crumb and mixing the filling smoothly.
- 9-inch Pie Dish: A standard pie dish to hold your delicious creation.
- Spatula: For spreading the filling evenly in the crust.
- Mixing Bowls: Useful for combining ingredients and for any additional toppings.
Vegan Chocolate Pie (No-Bake) Made Stepwise
Step 1: Prepare the Crust
Start by adding the 3/4 packed pitted medjool dates, 1 1/2 cups raw walnuts, 3 tablespoons cacao powder, and 1/4 teaspoon kosher salt to the food processor. Pulse until the mixture resembles a coarse meal and sticks together when pressed.
Step 2: Form the Crust
Transfer the crust mixture to a 9-inch pie dish. Use your fingers or a spatula to press the crust firmly into the bottom and up the sides of the dish. Make sure it’s evenly distributed and compact.
Step 3: Blend the Filling
In the cleaned food processor, combine the 12 ounces of dairy-free chocolate chips, 12.3 ounces of drained firm-style silken tofu, 1/4 cup of non-dairy milk, 2 tablespoons of brewed coffee, 1 teaspoon of vanilla extract, and 1/2 teaspoon of kosher salt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
Step 4: Assemble the Pie
Pour the chocolate filling into the prepared crust. Use a spatula to smooth the top and create an even layer.
Step 5: Chill the Pie
Cover the pie with plastic wrap or a lid and refrigerate for at least 4 hours, or until the filling is set and firm. For best results, leave it overnight.
Step 6: Serve & Enjoy!
Once set, remove the pie from the fridge and garnish with your choice of toppings such as cocowhip, fresh fruit, or chocolate shreds. Slice and serve chilled for a delightful dessert experience.
Seasonal Adaptations
- Spring: Top with fresh berries like strawberries or raspberries for a fruity touch.
- Summer: Serve with a scoop of vegan vanilla ice cream for an extra indulgent treat.
- Fall: Incorporate a sprinkle of cinnamon or nutmeg into the filling for a warm, seasonal spice.
- Winter: Add a layer of peppermint extract to the filling for a festive twist, or top with crushed candy canes.
Recipe Notes & Chef’s Commentary
When selecting your medjool dates, make sure they are soft and moist, as this will help with the crust’s texture. If your dates are a bit dry, soak them in warm water for 10 minutes before using them. For a nuttier flavor, feel free to substitute the walnuts with pecans or even almonds. And remember, the better the quality of your dairy-free chocolate chips, the richer your pie will taste!
This Vegan Chocolate Pie (No-Bake) is a versatile dessert that can be enjoyed all year round. Customize it with your favorite toppings and serve it at gatherings, potlucks, or simply enjoy it at home. It’s a creamy, dreamy dessert that will leave everyone asking for seconds!
Leftovers & Meal Prep
This pie keeps well in the refrigerator for up to 5 days. Just make sure to cover it tightly to prevent it from absorbing any odors. Also, if you plan to meal prep, you can prepare the crust and filling in advance, then assemble the pie the day you plan to serve it. This makes it a perfect make-ahead dessert for any occasion!
Handy Q&A
Can I use another type of nut for the crust?
Absolutely! You can substitute raw walnuts with pecans, almonds, or even a combination of nuts for a different flavor profile.
Is there a substitute for silken tofu?
If you’re not a fan of tofu, you can try using a vegan cream cheese or cashew cream, though this may alter the texture slightly.
How do I make this gluten-free?
This Vegan Chocolate Pie (No-Bake) is naturally gluten-free thanks to the ingredients used. Just make sure all your products are certified gluten-free if you are highly sensitive.
Can I freeze this pie?
Yes! This pie freezes well. Just wrap it tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, thaw it in the refrigerator overnight.
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That’s a Wrap
Creating a Vegan Chocolate Pie (No-Bake) is a delightful experience that results in a dessert that is sure to impress. With its rich flavors, creamy texture, and simple preparation, this pie is perfect for both special occasions and everyday enjoyment. So gather your ingredients, follow the steps, and treat yourself and your loved ones to a slice of this indulgent vegan delight! Enjoy the journey of making this pie, and relish every bite of its chocolaty goodness. Happy baking!
Vegan Chocolate Pie (No-Bake)
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Add the medjool dates, walnuts, cacao powder, and kosher salt to the food processor. Pulse until it resembles a coarse meal.
- Step 2: Form the Crust - Transfer the mixture to a pie dish and press it firmly into the bottom and sides.
- Step 3: Blend the Filling - In the cleaned food processor, blend the chocolate chips, silken tofu, non-dairy milk, brewed coffee, vanilla extract, and kosher salt until smooth.
- Step 4: Assemble the Pie - Pour the filling into the crust and smooth the top with a spatula.
- Step 5: Chill the Pie - Cover and refrigerate for at least 4 hours or overnight until set.
- Step 6: Serve & Enjoy! - Garnish with toppings and serve chilled.
Notes
- Ensure your medjool dates are soft; soak in warm water if dry.
- Substitute walnuts with pecans or almonds for a different flavor.
- This pie can be frozen; wrap tightly for best results.
