BEST Vegan Chocolate Cream Pie

There’s nothing better than a simple, luscious, chocolate cream pie, am I right? Take a bite, and let it melt in your mouth! You’ll be surprised to see just how simple and easy this 6-ingredient, no-bake BEST Vegan Chocolate Cream Pie really is. Just make this super quick no-baked graham cracker crust with coconut oil. Then blend up the no-cook filling made with melted chocolate, plant-based chocolate milk, almond butter, and silken tofu. Then pop it in the refrigerator for it to get firm enough to slice into lovely servings of chocolate cream pie. It will look like you spent hours crafting this chocolate cream pie, but it only takes about 20 minutes! Garnish the top of the pie as desired. I personally love fresh berries and edible pansies from my garden, but you can skip this if you like it au naturel.

I served this pie for the holidays, as it’s just that pretty and elegant. Nobody even guessed it was vegan! It’s also great for parties, potlucks, and Sunday night family dinners. You can mix it up too—swap out the almond butter for peanut butter if you’d like that wonderful flavor combo. Or garnish the top with your own creative toppings, such as crushed cookies, nuts, and coconut to mix it up. This will soon be your standby classic vegan dessert that never fails.

BEST Vegan Chocolate Cream Pie

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• Author: The Plant-Powered Dietitian
• Total Time: 8 hours 20 minutes (including chill time)
• Yield: 12 servings 1x
• Diet: Vegan

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Description

You’ll be surprised just how simple and easy this 6-ingredient, no-bake BEST Vegan Chocolate Cream Pie really is; just make up a super quick no-baked graham cracker crust with coconut oil and blend up the no-cook filling made with melted chocolate, plant-based chocolate milk, almond butter, and silken tofu.

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Ingredients

Scale 1x2x3x

Graham Cracker Crust:

• 22 squares (1 ½ cups crumbs) graham crackers, vegan (i.e., Keebler Original, Nabisco Original)
• 5 tablespoons coconut oil, melted

Chocolate Cream Filling:

• 1 (12-ounce) bag semi-sweet or dark chocolate dairy-free chocolate chips (or chocolate bar broken into pieces)
• ½ cup chocolate plant-based milk (i.e., oat, almond, coconut, soy)
• ½ cup almond butter, natural, creamy
• 1 (12-ounce) package silken tofu, firm

Garnish: (optional)

• Berries
• Edible Flowers
• Chocolate shavings

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Instructions

1. To prepare graham cracker crust: Place graham cracker squares in a blender and process until they form crumbs.
2. Place graham cracker crumbs in a mixing bowl. Add melted coconut oil and mix well.
3. Press the graham cracker crumb crust into the bottom of a 9-inch pie dish or pastry pan with removable bottom with your hands, creating an edge up the sides of the pan.
4. Place crust in refrigerator and chill while making the filling.
5. Place chocolate chips (or chocolate bar, broken into pieces) in a microwave-safe glass dish. Microwave for 1-3 minutes until chocolate is softened and melts easily by stirring with a spoon. Be careful not to burn chocolate by overheating it.
6. Transfer melted chocolate into the container of a blender. Add chocolate plant-based milk, almond butter, and silken tofu. Process until very smooth and creamy.
7. Remove graham cracker crust in pan from the refrigerator.
8. Pour the filling over the graham cracker crust. Use a spatula to evenly spread and smooth out the surface. Return to refrigerator and chill for at least 8 hours before serving.
9. Garnish as desired with berries, edible flowers, and chocolate shavings.
10. Slice into 12 slices. Chill leftovers for up to 5 days.

Notes

Make this recipe gluten-free by using gluten-free graham cracker crumbs.

• Prep Time: 20 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 336
• Sugar: 12 g
• Sodium: 82 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 7 g

Check out the following plant-based dessert recipes:

• Easy Silky Lemon Tofu Pudding Cups
• Chia Seed Pudding with Berries
• Ojai Pixie Tangerine Vegan Cheesecake Cups
• Vegan Homemade Fresh Pumpkin Pie
• Dreamy Blue Butterfly Pea Flower Cheesecake Squares
• Easy Chocolate Chia Pudding with Strawberries
• Summer Fruit Skillet Cobbler
• Peach Crisp with Rosemary and Olive Oil
• Chunky Vegan Peanut Butter Chocolate Cookies

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