Description
A rich and creamy vegan chocolate pie with a silky-smooth tofu-based filling and a buttery graham cracker crust. This no-bake dessert is indulgent, easy to make, and completely plant-based.
Ingredients
Scale
- 1 block (12 oz) silken tofu
- 1 ½ cups vegan dark chocolate chips
- 1 ½ cups graham cracker crumbs
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Flaky sea salt, for topping
Instructions
- Melt the chocolate chips in the microwave or using a double boiler until smooth.
- In a blender, combine the silken tofu, melted chocolate, maple syrup, and vanilla extract. Blend until completely smooth.
- In a mixing bowl, combine graham cracker crumbs with melted coconut oil until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom and sides of a 9-inch pie dish or springform pan.
- Pour the chocolate filling over the crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, preferably overnight, until fully set.
- Sprinkle flaky sea salt on top before serving and slice with a sharp knife.
Notes
- Use high-quality dark chocolate for the richest flavor.
- Chill overnight for best results and cleaner slices.
- Store covered in the fridge for up to 5 days or freeze for up to a month.
- Add toppings like berries, whipped coconut cream, or chopped nuts for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 16g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg