This pie is luxuriously rich, thick and creamy, without a drop of dairy in it. The secret ingredient is silken tofu, which creates a melt-in-your-mouth texture without any additional fat– just protein! Nobody will ever know the tofu is in there (nor will they care). This was a big hit at my last holiday dinner– even my tofu-phobic brother enjoyed a huge piece! Â
Read about the health benefits of tofu here. Â
Silken Chocolate Pie
Only six ingredients create a rich, dreamy pie that will melt in your mouth. The magic is created with silken tofu, along with nut butter, almond milk and semi-sweet chocolate. So easy to make, too-- it all comes together in a blender and sets up in the fridge.
Servings 8
Ingredients
- 12 oz silken firm tofu organic is best
- 1/2 cup unsweetened vanilla Almondmilk I prefer Almond Breeze
- 1/2 cup nut butter, salted-- almond or peanut butter preferably
- 12 oz chocolate chips, melted regular or vegan
- 1 tsp pure vanilla extract
- 1/2 tbsp maple syrup, pure (optional, for a slightly sweeter pie)
- 1 graham cracker crust *
Instructions
- In a high-speed blender, blend the tofu, almond milk and nut butter until very smooth.
- Add the melted chocolate chips, vanilla and maple syrup and blend until very smooth. The mixture will be very thick.
- Pour filling into crust.
- Chill pie for at least 8 hours or overnight. Top with dollops of whipped coconut cream or non-dairy whipped topping and shaved chocolate or chocolate chips. Enjoy!
Notes
Silken Tofu:Â Be sure to buy organic, non-GMO tofu.
Crust: I used this classic graham cracker crust recipe, below. I've also included a healthier, gluten-free option here: Â
Healthier Graham Cracker Crust:Â 1 cup ground nuts (walnuts or pecans)
8-10 soaked pitted dates (soak in water for a minimum of 15 minutes to soften). Blend nuts and soaked dates until finely chopped and crumbly yet will stick together. Press into a deep dish pie pan and bake at 350 for 10 minutes.  Cool and fill.  Classic Graham Cracker Crust: Preheat oven to 350 degrees F. In a food processor, combine 12 sheets of graham crackers, 1/3 cup sugar, and 6 tbsp melted plant butter. Process until combined. Press firmly into a 8-9" pie pan. Bake for 10 minutes. Cool before filling.Â
8-10 soaked pitted dates (soak in water for a minimum of 15 minutes to soften). Blend nuts and soaked dates until finely chopped and crumbly yet will stick together. Press into a deep dish pie pan and bake at 350 for 10 minutes.  Cool and fill.  Classic Graham Cracker Crust: Preheat oven to 350 degrees F. In a food processor, combine 12 sheets of graham crackers, 1/3 cup sugar, and 6 tbsp melted plant butter. Process until combined. Press firmly into a 8-9" pie pan. Bake for 10 minutes. Cool before filling.Â
I am biased but this pie is amazing! My friend Jason tried a slice as well and said it was fantastic.
Sounds super yummy. I will have to give it a go.
Thanks! I’m sure you’ll love it!
I have my new go-to dessert for parties! Don’t tell your guests how easy this absolutely delicious pie is to make! All my vegan and non vegan friends devoured it, they loved it so much! And of course I love it too!
Thx so much for the review– glad everybody loved it!