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Homemade Vegan Chocolate Pie (No-Bake) photo

Vegan Chocolate Pie (No-Bake)

This Vegan Chocolate Pie is a decadent, no-bake treat that’s rich, creamy, and completely plant-based!
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 3/4 cup Medjool Dates packed, pitted
  • 1 1/2 cups Raw Walnuts
  • 3 tablespoons Cacao Powder
  • 1/4 teaspoon Kosher Salt for crust
For the Filling:
  • 12 ounces Dairy-Free Chocolate Chips
  • 12.3 ounces Firm-Style Silken Tofu drained
  • 1/4 cup Non-Dairy Milk (e.g., oat milk)
  • 2 tablespoons Brewed Coffee
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Kosher Salt for filling
Optional Toppings:
  • Coconut Whipped Cream
  • Fresh Fruit
  • Chocolate Shreds
  • Flaky Salt

Equipment

  • Food processor
  • 9-inch pie dish
  • Spatula
  • Mixing bowls

Method
 

Instructions:
  1. 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.
  2. Step 2: Form the Crust - Transfer the mixture to a pie dish and press it firmly into the bottom and sides.
  3. 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.
  4. Step 4: Assemble the Pie - Pour the filling into the crust and smooth the top with a spatula.
  5. Step 5: Chill the Pie - Cover and refrigerate for at least 4 hours or overnight until set.
  6. 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.