Vegan Chocolate Pie

December 12, 2013

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

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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 

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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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See what other Food52 readers are saying.

  • Tanguy Bambier
    Tanguy Bambier
  • M.Dumont
  • Maria Alexa
    Maria Alexa
  • hector
  • renee.twersky
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.


Tanguy B. January 4, 2015
Hi ! It would be really great to have recipes in grams and liters, which are used by most of Europeans countries. Looks great anyway ! Thanks for all your recipes ! Have an happy cooking new Year !!!
M.Dumont July 17, 2014
I don't like tofu.Could I substitute marscapone or cream cheese for it and still have the right texture?
Maria A. December 26, 2013
What is "extra firm silken tofu"? I'm guessing I should just use Silken right?
hector December 15, 2013
How many calories, carbs, etc. does this recipe have?
renee.twersky December 12, 2013
I've been making a version of this pie for years. No one ever guesses what it is made from.