No Bake Vegan Chocolate Cream Pie

a piece of chocolate pie with dairy free whipped cream on top

No Bake Vegan Chocolate Cream Pie

This no bake vegan chocolate pie is incredibly rich, creamy, and perfect for all chocolate lovers out there! With a silky-smooth filling and crunchy almond crust, it’s a dessert that will satisfy any chocolate craving.

Author : Aline Cueni

4.82 from 11 votes

Prep Time :20

Chill Time :2

Total Time :2 20

Servings : 8

Calories : 540kcal

Ingredients

Raw Pie Crust

2 cups (280 g) almonds
2 tablespoon cacao powder, unsweetened
½ teaspoon salt
¼ cup (4 tablespoon) coconut oil, or melted vegan butter
2 tablespoon maple syrup

Chocolate Cream Pie Filling

12 oz (340 g) silken tofu
1 ¾ cups (305 g) bittersweet chocolate chips, or semi-sweet
½ cup (120 ml) oat milk, or plant-based milk of choice
2 tablespoon maple syrup
1 teaspoon vanilla extract

Instructions

Raw Pie Crust

Place almonds, cacao powder, and salt in a blender or food processor and pulse a few times until it resembles coarse crumbs. Transfer to a bowl and stir in melted coconut oil and maple syrup.
Evenly distribute in a 9-inch tart pan (with removable bottom) and press into the bottom and up the sides using your hands.

Chocolate Filling & Pie

Melt the chocolate chips in the microwave or over a water bath. Add to the blender along with the other ingredients for the filling and blend until smooth.
Pour the filling into the crust. Work quickly, as the filling thickens fast! Chill the pie in the refrigerator for at least 2 hours or overnight. Once set, cover with plastic wrap or foil.
For the final touch, sprinkle with sea salt flakes, dairy-free whipped cream, or grated chocolate before serving.

Notes

Pie Crust: You can serve this chocolate cream pie filling with any crust you love. Make it in combination with my vegan pie crust (must be blind-baked before adding the filling) or a premade graham cracker crust.
Tart/Pie Pan: I highly recommend using this 9-inch tart pan with a removable bottom to make this recipe. Alternatively, use a 9-inch pie pan.
How long does it keep fresh? Covered with plastic wrap and stored in the refrigerator, it stays fresh for 3 days.