This no-bake vegan chocolate pie with tofu is light but decadent with a silky smooth texture and is easy to make with 6 ingredients.

A slice of chocolate pie with chocolate crust topped with whipped cream and chocolate shavings on a small plate. The slice has a bite taken from it and you can see the marks a fork made when it sliced through the pie.

About this Recipe

This decadent chocolate cream pie is made with just 6 simple ingredients and has the most delicious silky smooth texture. It’s the perfect low-effort dessert for holidays and special occasions but it’s easy enough to whip up any day of the week too!

The mousse-like chocolate filling is so easy to make and can be paired with a chocolate graham cracker crust, Oreo cookie crust, almond flour crust or any pre-baked pie crust you enjoy.

This recipe is no-bake, with minimal effort required, made with healthier ingredients and is fun to customize with different toppings like whipped cream, berries or caramel.

For other wonderful no-bake chocolate desserts, don’t miss this aquafaba chocolate mousse and chocolate ganache tart!

A slice of vegan chocolate pie with a chocolate crust topped with whipped cream on a spatula held over a plate.

Recipe Highlights

  • So easy to make!
  • No baking is required.
  • Just 6 simple ingredients are needed!
  • Vegan (eggless, dairy-free), nut-free and can be gluten-free.
  • Perfect for holidays and other special occasions.
  • Creamy, mousse-like, velvety texture.
  • Decadent but made with healthier ingredients.

Ingredients & Substitutions

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Graham cracker crumbs, melted butter, chocolate chips, almond milk, tofu and maple syrup in small bowls. Each is labelled with text describing the ingredient.

For the Chocolate Pie

  • Chocolate Chips: Use dairy-free semisweet or dark chocolate chips like Enjoy Life or Camino to keep the recipe vegan. Dark chocolate would also work. If you’re not vegan/plant-based, you can use any chocolate chips.
  • Soft Tofu: Look for soft tofu. This is typically located alongside other tofu varieties and simply labelled “soft tofu” (not silken tofu).
  • Plant-Based Milk: You can use oat milk, soy milk, almond milk or cashew milk.
  • Maple Syrup: Sweetens the pie. You could substitute agave nectar.

For the Chocolate Crust

  • Chocolate Graham Crackers: The recipe was made with Chocolate Teddy Grahams, which happen to be vegan. If you can’t find them, you can use regular graham crackers or vegan graham crackers with a scoop of cocoa powder, or see the list of alternative pie crusts. You could also use Oreo crumbs for a chocolate cookie crust!
  • Plant-Based Butter: This can be substituted with coconut oil.

For Serving: Consider topping or serving your pie with dairy-free whipped cream and shaved chocolate, or see the list of other topping ideas.

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

Mix the crushed graham crackers and melted butter together until all of the graham crackers are wetted.

Mixing crushed chocolate graham crackers and melted butter together in a bowl with a fork.

Press the mixture firmly into a 9-inch pie dish. Transfer the pie crust to the freezer while you prepare the filling.

Quick Tip: Use the bottom of a measuring cup and press firmly over the surface to get a solid crust.

A chocolate graham cracker pie crust firmly pressed into a round 9-inch glass pie dish.

Step 2: Prepare the Filling

To make the filling, melt the chocolate chips using a double boiler or in the microwave in 15-second intervals, stirring between each until they’re fully melted and smooth.

Add the melted chocolate to a food processor.

Melted chocolate in a food processor container with a few chocolate chips sprinkled around beside the container.

Add the tofu, almond milk and maple syrup and blend until very smooth, stopping to scrape down the sides as needed.

A creamy chocolate pie filling mixture in a food processor container.

Step 3: Add Filling to Crust

Transfer the pie filling to the crust and use a spatula to spread until you have a smooth, even surface. Place the pie in the fridge for 2 hours or until firm.

Overhead view of a chocolate pie with chocolate pie crust in a glass pie dish.

Step 4: Garnish and Serve

Once your pie is firm, add your choice of garnish, slice and serve!

Overhead view of a chocolate pie topped with whipped cream and chocolate shavings. Once slice of pie has been removed from the pie and another slice is ready to be served.

Topping Options

  • Whipped cream. Try homemade coconut whipped cream or aquafaba whipped cream or purchase your favourite dairy-free whipped topped like canned Coconut Whipped Topping or the So Delicious Coconut Whip that comes in a container (find in the freezer aisle).
  • Whipped cream can be spread over the whole pie or as a scoop on individual slices upon serving.
  • Chocolate shavings. Any dark chocolate works.
  • Chocolate chips. Sprinkle a layer of mini chocolate chips over your pie.
  • Fresh berries. Try raspberries or sliced strawberries.
  • Nuts. Pecans would be pretty arranged over the top! Toast first for the best flavour.
  • Vegan caramel sauce. You can spread this over the whole pie or drizzle over individual servings.
  • Banana slices. Try thinly sliced banana layered over top for a banana pudding pie vibe.
  • Shredded or flaked coconut. This goes great with banana slices too!
Close up of a chocolate pie with chocolate crust in a pie dish with once slice removed so you can see the inside texture of the pie.

Notes and Tips

  • Don’t want to make the whole pie? Whip up the filling, scoop it into jars or fancy glasses, firm in the fridge and serve with whipped cream for a quick and easy dessert.
  • For best results, use a kitchen scale to measure the ingredients according to the listed weights.

Pie Crust Options

A slice of chocolate pie with chocolate crust topped with whipped cream and chocolate shavings on a small plate. The slice has a bite taken from it and you can see the marks a fork made when it sliced through the pie. A fork with some pie on it rests on the plate.


Is vegan chocolate pie gluten-free?

The filling is naturally gluten-free so as long as you use a gluten-free pie crust, the pie will be gluten-free.

For a gluten-free pie crust, use the almond flour crust option, a store-bought gluten-free pie crust or make a simple date and nut “crust”. You could also make this a crustless chocolate pie!

Can I make this without tofu?

Yes. Avocado or vegan cream cheese are suitable substitutes for the tofu in this recipe. The flavour will be a little different though!

Does it taste like tofu?

No. Soft tofu has a very neutral flavour and is easily masked by the chocolate and maple syrup.

A bite of vegan chocolate pie with a chocolate crust and some whipped cream on a fork.


  • Store the pie for up to 1 week in the fridge in a sealed container.
  • The pie can be frozen for up to 3 months but the texture of the tofu may change a bit after thawing. Thaw in the fridge before serving.

More Vegan Desserts

Ready for more no-bake desserts? Here are some must-try favourites:

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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A slice of vegan chocolate pie with a chocolate crust topped with whipped cream on a spatula held over a plate against a white subway tile background.

No-Bake Vegan Chocolate Pie

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  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan
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This vegan chocolate cream pie has the most luxurious, decadent texture but is super easy to make with just 6 ingredients!


For the Chocolate Crust

  • 2 cups crushed chocolate graham crackers* (240 g)
  • 7 tbsp plant-based butter, melted (100 g

For the Chocolate Pie

  • 1.5 cups vegan chocolate chips (255 g
  • 400 g package of soft tofu
  • 3 tbsp non-dairy milk (45 mL) 
  • 1/3 cup maple syrup (75 g
  • pinch of salt, optional


  1. Crush Graham Crackers: Pulse the graham crackers in a food processor a few times until you have a very fine consistency.
  2. Mix Crust: In a large bowl, mix together the crushed graham crackers and melted butter until fully combined.
  3. Press Crust into Pan: In a 9” pie dish, press the graham cracker mixture into the pan. Use a measuring cup and press firmly to get a nice solid crust. Store in the freezer while you prepare the pie filling.
  4. Melt Chocolate Chips: In a microwave-safe bowl, melt the chocolate chips in the microwave at intervals of 15-seconds, stirring between each, until the chocolate is completely melted. Alternatively, melt chocolate using a double boiler. 
  5. Blend Filling: In a high-speed blender or food processor, add the melted chocolate, tofu, almond milk and maple syrup. Blend until smooth and all ingredients are fully incorporated. 
  6. Add Filling to Pie: Transfer the pie filling to the prepared crust and spread using a rubber spatula until you have a smooth, even surface. Store in the refrigerator for at least 2 hours to firm up.
  7. Garnish and Serve: Top with vegan whipped cream and shaved chocolate if desired. Enjoy!


For best results, use a kitchen scale to measure ingredients for accuracy.

*Chocolate Teddy Grahams are vegan or you can use any chocolate graham crackers. If you can’t find chocolate graham crackers, use regular graham crackers plus 2 tbsp cocoa powder. You can also use any pre-baked homemade or store-bought pie crust.

Almond Flour Crust: 1.5 cups almond flour, 1/4 cup maple syrup, 3 tbsp melted plant-based butter or coconut oil. Mix well and press into the pan. See the post above for more pie crust options such as a walnut date crust or oat flour crust.


  • Serving Size: 1 slice
  • Calories: 424
  • Sugar: 33 g
  • Sodium: 115 mg
  • Fat: 22 g
  • Carbohydrates: 51 g
  • Fiber: 4 g
  • Protein: 9 g