A decadent dessert, this No-Bake Vegan Chocolate Pie is made in under 30 minutes, fully Plant-Based and Gluten-Free.
Happy Mardi Gras and Valentine’s Day Weekend, all in one! When you’re tired of donuts, donut holes, and other fried goods, try this absolutely amazing, easy, and No-Bake Vegan Chocolate Pie for dessert.
The pie is fully no-bake, so there is no need to heat up your oven. The crust is a blend of nuts, dates, oats, and coconut (and a bit of cacao powder) and comes together in your food processor. The filling is a creamy and smooth, fully plant-based silken tofu and chocolate chip mix.
All it needs is under 30 minutes of prep time and then some chill time in the fridge.
And don’t forget to top it with coconut whip cream and fresh strawberries before serving! The coconut whip cream will add lightness and creaminess, and the strawberries will counteract all the rich chocolate with their light and fruity flavor.
Let’s see how to make this beautiful Vegan Chocolate Pie!
No-Bake Crust Ingredients
- roasted hazelnuts. Can be substituted for other nuts, like almonds, pistachios, pecans, or cashews.
- rolled oats. Choose gluten-free oats to keep this dessert gluten-free.
- coconut flakes. We added these for a little extra texture and flavor to the crust.
- soft dates. Remember to remove pits, if your dates have them. The dates add natural sweetness and texture to the crust.
- cashew butter. Can be substituted with other nut butter, such as almond butter or peanut butter.
- cacao powder. You can skip the cacao powder if you want a light-colored crust, otherwise, it will add a dark color to the crust and a nice chocolate flavor.
- coconut oil. Will help connect the ingredients once cooled.
- vanilla paste. For natural sweetness. You can substitute with vanilla extract, but we just like the paste better.
Chocolate Pie Filling Ingredients
- silken tofu. You will need the silken tofu variety for this pie filling to work. Even if you don’t like tofu, we promise you, you will not taste it in the recipe. The silken tofu adds a plant-based neutral, smooth, and creamy base for the filling. It just works!
- cashew butter. Can be substituted with other nut butter, such as almond butter or peanut butter. We just like the subtle nut flavor of the cashew butter. Also, make sure to use really smooth nut butter to get the silken smooth creamy texture and look.
- plant-based milk. We used a coconut drink in the recipe, but other plant-based milk types will work just as well, such as almond, soy, oat milk,… as long as it’s not too thin and watery (like rice milk for instance).
- vanilla paste. You can substitute it with vanilla extract.
- dark chocolate chips. Make sure these are vegan before using and choose a high-quality chocolate brand for best results. We swear on the Callebaut chocolate for this, as their chocolate chips melt perfectly, but see what’s available to you in your country.
How to make the No-Bake Pie Crust
Start by making the pie crust first. Line a pie dish or cake baking tin with parchment paper on the bottom. This will make it easier to lift your pie out of the tin and onto a serving plate but is not really necessary if you’ll be serving the pie out of the dish.
Also, we recommend using a dish sized 22 – 24 cm / 8 – 9 inches to use up all ingredients – on the photo the pie is only 20 cm (below 7.8 inches) in size, and we had leftover cream that we served as a dessert in a jar.
To a food processor bowl, add hazelnuts, rolled oats, coconut flakes, and chopped and pitted soft dates. Pulse the ingredients until roughly combined, then add cashew butter, cacao powder, coconut oil, and vanilla paste. Pulse again until the dough starts sticking together – you can check this by pressing the dough between your fingers. If your dough is a bit dry and does not stick, add a drizzle of water (roughly 1 tbsp) and pulse again to combine. Once your dough is ready, transfer it to the lined pie dish. Press the dough into the bottom and the sides of your dish until you get a nice shape of crust, then transfer it to the fridge for half an hour, so it firms up.
I like to cover the dish with clinging foil while in the fridge, so it doesn’t dry up.
How to make the Chocolate Pie Filling
While your dough chills, make the chocolate pie filling.
Clean your food processor bowl, and add the silken tofu, nut butter, plant-based milk, and vanilla paste. Blend until smooth and creamy.
Melt the dark chocolate chips over a water bath, then cool it down for a minute, so it’s not too hot as it hits the silken tofu cream (but still nice and melted). Pour the melted chocolate over the silken tofu and blend again until combined. You may need to scrape the sides of the food processor bowl once or twice.
Pour the chocolate cream over the pie crust, level it out, and return to the fridge for at least 4 hours (or overnight). I recommend covering it with clinging foil again (aluminum foil would also work).
Remember to also refrigerate a can of coconut milk, we will need it for decoration.
How to decorate this No-Bake Vegan Chocolate Pie
Remove the coconut milk can from the fridge, scoop out about a cup of the firm coconut cream and dump it in a bowl. Whisk the coconut cream until it fluffs up and peaks start to form. This should only take a minute or two.
Add icing sugar and vanilla paste and whisk again until thoroughly combined, then spoon the whipped cream into a piping bag and pipe it over the pie to your liking. Top with fresh strawberries and shaved dark chocolate on top.
Serving and storage
Keep the cake refrigerated for up to 4 days and covered, to prevent drying up. We like to keep it in an air-tight container. The cut strawberries will not last that long, so we recommend serving the strawberries fresh.
You can also keep any leftover whipped coconut cream refrigerated in an air-tight container for up to 4 days and serve it on the side with the strawberries.
This chocolate pie is pretty filling and calorie-dense, so we recommend serving smaller slices (12 or even more servings).
- 1/2 cup roasted hazelnuts (80 grams)
- 1/2 cup rolled oats (55 grams)
- 3/4 cup coconut flakes (70 grams)
- 1/2 cup soft dates (90 grams)
- 2 tbsp cashew butter
- 3 tsp cacao powder
- 2 tbsp coconut oil
- 1 tsp vanilla paste
- 1 tbsp water, if needed
- 400 grams silken tofu
- 1/2 cup cashew butter
- 1/2 cup plant-based milk (almond, soy, oat milk,...)
- 1 tsp vanilla paste
- 350 grams dark chocolate chips
- 200 ml coconut milk (1/2 can), chilled in the fridge overnight
- 2 tsp icing sugar
- 1 tsp vanilla paste
- 200 grams fresh strawberries
- Line a 22 - 24 cm / 8 - 9 inch pie dish or cake baking tin with parchment paper on the bottom.
- Prepare the crust: to a food processor bowl, add 1/2 cup roasted hazelnuts, 1/2 cup rolled oats, and 3/4 cup coconut flakes. Roughly chop 1/2 cup soft dates and add to the bowl. Pulse the ingredients into a rough mixture, and add in 2 tbsp cashew butter, 3 tsp cacao powder, 2 tbsp coconut oil, and 1 tsp vanilla paste. Pulse again until the dough starts sticking together. If your dough is a bit dry, add 1 tbsp water and pulse again to combine. Once your dough sticks together if you press it with your fingers, remove it from the food processor bowl and transfer it to your lined dish.
- Using a spoon or your fingers, press the dough into the bottom and the sides of your dish until you get a nice shape of crust, then transfer it to the fridge for half an hour, so it firms up.
- Prepare the filling: To a clean food processor bowl, add 400 grams of silken tofu, 1/2 cup cashew butter, 1/2 cup plant-based milk, and 1 tsp vanilla paste. Blend until smooth and creamy.
- Melt 350 grams of dark chocolate chips over a water bath until melted and smooth. Cool it down for a minute or two, then pour the melted chocolate over the silken tofu and fold it (or blend) into the cream until combined. Pour the chocolate cream over the pie crust, level it out, and return to the fridge for at least 4 hours (or overnight). Remember to also put a can of coconut milk into the fridge along with the pie to chill until ready to serve.
- Decorate your pie: once your pie is chilled and you are ready to serve, remove the coconut milk can from the fridge, and scoop out about a cup of the firm coconut cream. Transfer it into a bowl and whisk until it fluffs up and peaks start to form. This should only take a minute or two. Now you can add 2 tsp icing sugar and 1 tsp vanilla paste to give the whipped cream a bit of flavor. Whisk again until thoroughly combined.
Spoon the whipped cream into a piping bag and pipe it over the pie to your liking. Top with fresh strawberries and shaved dark chocolate on top.
- Serve chilled. Keep refrigerated for up to 4 days.
Remember to put a can of coconut milk in the fridge overnight before decorating the pie to thicken the coconut cream for the whipped cream.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 418Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 3mgSodium: 72mgCarbohydrates: 36gFiber: 5gSugar: 23gProtein: 8g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
This recipe is brought to you by Hofer Slovenija.
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