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.

No-Bake Vegan Chocolate Pie (Made with Tofu)

Description

This vegan chocolate cream pie has the most luxurious, decadent texture but is super easy to make with just 6 ingredients!

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

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Instructions

Crush Graham Crackers: Pulse the graham crackers in a food processor a few times until you have a very fine consistency.
Mix Crust: In a large bowl, mix together the crushed graham crackers and melted butter until fully combined.
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.
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.
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.
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.
Garnish and Serve: Top with vegan whipped cream and shaved chocolate if desired. Enjoy!

Notes

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.

Nutrition

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

Keywords: vegan chocolate pie