The New Veganism

Vegan Chocolate Pie

By • December 12, 2013 • 4 Comments

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Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: A silky, no-bake dessert sure to please a crowd. Oh yeah, and it's made with tofu. 

Vegan Chocolate Silk Pie on Food52

Is anything more welcome in the midst of the holiday season than a no-bake dessert? This one -- a creamy chocolate pie -- is a vegan classic, and you’ll find that it’s an easy, crowd-pleasing contribution to your next holiday gathering.

It’s worth saying a few words about silken tofu, which is the magic ingredient in this recipe. Silken tofu has far more moisture than the extra-firm tofu we’re used to using in stir fries, or on the grill. It blends up easily and achieves a perfectly creamy texture, so it’s easy to use in dressings, sauces, or even in smoothies, for a protein boost. But I think my favorite use for silken tofu is in desserts: puddings, vegan pastry cream, and of course, this pie. Silken tofu meets melted dark chocolate, then goes into the fridge, where it chills to fudgy perfection.

Vegan Chocolate Pie on Food52

You can serve the pie with raspberries and a spring of mint in the summer. At this time of year, I like to serve it with a sprinkle of crystallized ginger, candied orange peel, or some shaved or chopped dark chocolate. You can use the graham cracker crust I offer, my Perfect Vegan Pie Crust, or a store-bought graham cracker crust of your choosing. 

Vegan Chocolate Pie

Serves 8 to 12

One 12.3 ounce package of extra firm, silken tofu
1 1/2 teaspoons vanilla extract
3 tablespoons almond, rice, or soy milk 
1 pinch sea salt
2 tablespoons maple syrup (or to taste)
1 1/2 cups vegan dark chocolate chips (semi-sweet)
12 graham cracker sheets
2 tablespoons organic brown sugar
1/4 cup melted coconut oil

See the full recipe (and save and print it) here.

Photos by James Ransom 

Jump to Comments (4)

Tags: vegan, pie, chocolate, special diets, dessert, silk, tofu

Comments (4)

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2 months ago M.Dumont

I don't like tofu.Could I substitute marscapone or cream cheese for it and still have the right texture?

Stringio

9 months ago Maria Alexa

What is "extra firm silken tofu"? I'm guessing I should just use Silken right?

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9 months ago hector

How many calories, carbs, etc. does this recipe have?

Stringio

9 months ago renee.twersky

I've been making a version of this pie for years. No one ever guesses what it is made from.