This pie is so easy it’s a little ridiculous. You may be looking at it and think that vegan pie must mean that it tastes like it’s missing something. I’ll admit, vegan desserts can be a challenge. But one bite of this pie and you’ll have no idea that it’s completely vegan (as long as you select dairy-free chocolate and use a dairy-free crust). What makes this filling so creamy without using cream? Or pudding? Or eggs? You want to know the secret ingredient?
Tofu! All over the internet, avocado chocolate mousse is taking over, and I wanted to make a pie that also managed to keep dairy out. It’s not because I have anything against dairy, but using tofu ups the protein content of this pie, makes it a little healthier, and makes it more summer-friendly. Since there’s no dairy in it, you don’t need to worry about bringing it to a summer BBQ where there may not be any refrigerator space. Sounds like a win to everyone to me!
Now, I am not a strict vegan, so I used regular chocolate chips. If you are vegan or have a dairy intolerance, make sure that the chocolate you use is dairy-free. I’m also not gluten-free, and used a pre-made graham cracker crust to make this easy for me. But you can use whatever kind of crust you want! You can make a crust from scratch and pre-bake it, use a traditional pie crust, or make your own graham cracker crust. With a perfect filling like this, it goes well with any crust.
This pie might honestly be my new favorite dessert. I love chocolate, and this pie tastes so rich and decadent without a single drop of cream. It’s unbelievable! I challenge you to serve it to guests to see if they can guess the secret ingredient. Or even guess that it’s vegan! I said this dessert is perfect for summer because it’s dairy-free, but I could also see this holding its own on Thanksgiving surrounded by traditional pumpkin and apple pies.
No matter who you serve it to, they’ll love it. As long as they like chocolate; I know there are people out there who don’t like chocolate and that’s simply something that I don’t understand.
- 1 pre-baked pie crust (I used graham cracker)
- 14 oz. extra firm tofu, drained
- 1½ cups melted chocolate chips
- ¼ cup powdered sugar
- ½ cup natural peanut butter
- ½ tsp. vanilla
- 3 tbsp. cocoa powder
- ½ cup almond milk
- In a food processor, place tofu, melted chocolate, powdered sugar, peanut butter, vanilla, and cocoa powder and blend.
- While blending, drizzle in almond milk and continue blending until smooth. You don't want any chunks of tofu!
- Pour the chocolate filling into the prepared crust and refrigerate for 8 hours or overnight.
- Slice and serve! Enjoy!
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