This rich vegan chocolate pie is easy as pie! Made with a chocolate graham cracker crust and decadent chocolate filling made from a surprise ingredient. You'd never guess this scrumptious dessert was dairy free.
- 1 ½ cups vegan graham cracker crumbs
- ½ cup vegan butter, melted
- ¼ cup organic granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon (optional)
- 1 (12 ounce/340 gram) package firm silken tofu (Notes 1 and 2)
- 1 ½ cups vegan chocolate chips, melted (Note 3)
- 1 teaspoon vanilla extract
- Pinch salt
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Preheat the oven to 400°F and lightly oil a 9-inch pie plate.
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Stir the graham cracker crumbs, melted butter, sugar, cocoa, and cinnamon together in a large bowl.
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Transfer the graham cracker mixture to the pie plate and press it firmly into the bottom and sides.
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Place the pie plate into the oven and bake the crust until it darkens slightly, 8 to 10 minutes. Place it on a cooling rack when done.
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While the pie cools, place all of the filling ingredients into the bowl of a food processor fitted with an s-blade. Blend until smooth, stopping to scrape down the bowl as needed. (Note 4)
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Transfer the filling to the pie crust (it doesn't need to be fully cooled) and smooth out the top with a spatula.
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Place the pie into the refrigerator and chill until the filling is fully set, about 2 hours.
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Slice and serve.
- Soft silken tofu will work if firm isn't available. The filling will be slightly softer.
- If your tofu is refrigerated, bring it to room temperature before beginning.
- The chips can be melted by placing them in a microwave safe bowl and microwaving them in 30 second increments, stirring between each increment, or slowly heating them on the stove in a double boiler, stirring very frequently.
- The chocolate has a tendency to settle and collect at the bottom of the bowl. Be sure to scrape it well with a spatula to incorporate all of the chocolate into the filling.