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This silken vegan chocolate peppermint pie fills a chocolate pie crust with a decadent silken tofu chocolate peppermint filling. Topped with crushed candy canes, it’s the perfect fuss-free festive holiday dessert. Minimal ingredients, just 10 minutes of hands-on prep, dairy-free, egg-free, optionally gluten-free, and made with a ready-made or homemade crust!
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Why You’ll Love This Vegan Chocolate Peppermint Cream Pie Recipe
This vegan chocolate peppermint pie recipe can’t get much simpler. Which is perfect for the busy holiday season when you want a dessert to impress but with minimal effort. All you need is a handful of ingredients. You can choose a pre-made or homemade vegan chocolate pie crust (homemade options include a vegan Oreo pie crust or healthy nut-date crust).
The process is as simple as melting the vegan chocolate, blending the filling until smooth, pouring it over the crust, and setting it in the fridge. Top the vegan peppermint pie off with some crushed candy canes before serving, and you have yourself a fuss-free, low-budget, delicious Christmas dessert!
Even better, with your choice of crust, this no-bake peppermint pie can be gluten-free and nut-free as well as dairy-free, egg-free, etc. Plus, this vegan chocolate peppermint pie stores well in both the fridge and freezer, meaning it’s a great make-ahead holiday dessert! Best of all, the silken tofu doesn’t have a strong flavor and mimics a creamy consistency wonderfully, making this silken tofu chocolate pie great for vegans and non-vegans alike!
If you can’t get enough of the chocolate peppermint combo, check out my vegan chocolate chip peppermint cookies, vegan peppermint bark, and vegan peppermint patties!
Ingredients for Vegan Chocolate Peppermint Pie
All you require for this vegan tofu chocolate pie is just 5 ingredients and the crust, including:
Optional Add-ins & Recipe Variations
- Oreo pie crust: Combine 24 processed Oreos (crushed into cookie crumbs) with a few tablespoons of vegan butter or coconut oil (until a wet sand consistency).
- No-bake pie crust: You can create a quick, healthy, no-bake crust by combining the nut or seed of your choice, soaked dates, cocoa powder, and a pinch of salt and processing into a doughy consistency when pressed. Process the nuts first to a fine crumb before adding the remaining ingredients.
- Cocoa powder: For an even richer chocolate flavor, add a spoonful or so of cocoa powder to the filling. I like to mix it into the melted vegan chocolate to help it better incorporate.
- Sea salt: Sprinkle a little flakey sea salt to balance and enhance the flavors in this vegan Christmas dessert.
- Nut butter: 1-2 tbsp of your favorite nut butter will enhance the richness of this vegan chocolate pie without affecting the flavor too much. (I like almond or cashew but don’t recommend peanut for the strong flavor)
- Optional toppings: Shredded coconut/coconut flakes, chocolate shavings, vegan whipped cream (plain or lightly sweetened), extra vegan chocolate chips, etc.
- Soy–free: Instead of silken tofu, you may use firm dairy-free cream cheese (like Daiya). However, I haven’t tried that. So let me know how it goes if you do.
How to Make Chocolate Peppermint Pie
Step 1: First, melt the vegan chocolate. (Check out my how to melt chocolate guide here.) You can do so over a double boiler or in the microwave in a heat-proof bowl for 45 seconds. Mix until smooth. Then, place all the filling ingredients in a food processor or blender and process until creamy and smooth.
Step 2: Next, give the mixture a taste and increase the amount of peppermint if preferred. Once it’s to your liking, pour the vegan chocolate peppermint filling over your choice of dairy-free chocolate pie crust and spread with a rubber spatula to smooth. Then transfer to the fridge to set for at least an hour, or until you want to serve it. Before serving the vegan peppermint pie, optionally garnish it with crushed peppermint candies.
FAQs
You may be able to swap the silken tofu for plain vegan cream cheese. However, the flavor will be more like a cheesecake then. I haven’t tried it, so I can’t guarantee results.
No, only use silken tofu. It will provide a wonderfully creamy texture and very subtle flavor.
It’s possible to substitute the vegan chocolate for a combination of cocoa powder, melted coconut oil/cocoa butter, and maple syrup. However, without experimenting with exact quantities, it’s hard to provide a detailed recipe. Let me know if you try!
Many available actually are vegan these day. So it’s just a case of checking the ingredients. However, it’s also really simple to make your own, with no need to bake. For example, using an Oreo crust or no-bake crust (written above).
I recommend a 9-inch pie plate/ crust. If you use a slightly smaller/large one, it will also work.
Yes! Just make sure your crust is gluten free, either purchased ready-made, or made with gluten free Oreos. The nut crust should also be naturally gluten-free, just check that your packaged nuts are labeled gluten-free, if necessary.
Toni’s Recipe Tips and Notes
- Keep chilled: The filling for this silken tofu chocolate pie will soften the longer it sits at room temperature, so it’s best kept chilled until serving.
- Experiment with vegan chocolate type: Peppermint pairs well with all types of vegan chocolate. So feel free to experiment with milk vs. semi-sweet vs. bittersweet.
- To crush the candy canes: Either use a knife (for more control over the size of the pieces and less ‘dust’ ) or place them in a bag and use a rolling pin or another heavy object (like a saucepan) to lightly crush them.
- Use high–quality vegan chocolate: It’s one of the primary flavors in this vegan chocolate peppermint pie, so make sure it’s good. When it comes to dark (bittersweet) chocolate, often the brands that aren’t marketed specifically vegan are still naturally vegan and higher quality.
Storage Instructions
Fridge: Once set, you can continue to store the no-bake peppermint pie in the refrigerator, covered with plastic wrap, for 5-7 days.
Freezer: You may also be able to freeze it for up to a month. However, tofu doesn’t freeze particularly well (without significant texture changes), so it’s then best to remove the slices of chocolate mint pie from the freezer for just 10-15 minutes before serving as a semifreddo style dessert.
If you tried this double chocolate chip peppermint cookies recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you tried this vegan chocolate chip peppermint pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
More Holiday Favorites Dessert Recipes
Vegan Desserts
Vegan Gingerbread Cookies
Vegan Desserts
Vegan Red Velvet Cake
Vegan Christmas & Hanukkah
Gingerbread Crinkle Cookies (Eggless!)
Vegan Desserts
Chocolate Pumpkin Pie
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Silken Vegan Chocolate Peppermint Pie
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Video
Ingredients
- 1 bag vegan chocolate chips 12 ounces
- 1 package silken tofu 14 ounces, drained
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 vegan chocolate crust
- crushed candy canes (optional) for garnish
Instructions
- Put vegan chocolate chips in the microwave for 45 seconds and mix until smooth. If the chocolate is still lumpy, place back in the microwave and heat for 20 more seconds, mix until smooth. Repeat until the vegan chocolate is completely smooth.
- Put melted vegan chocolate, tofu, vanilla, and peppermint in a blender or food processor and blend until creamy.
- Add tofu chocolate mixture to the crust, spread evenly, and place in the refrigerator for an hour. After it solidifies, it can be kept in the refrigerator.
- Right before serving garnish with crushed candy canes, optional.
Notes
- Keep chilled: The filling for this silken tofu chocolate pie will soften the longer it sits at room temperature, so it’s best kept chilled until serving.
- Experiment with vegan chocolate type: Peppermint pairs well with all types of vegan chocolate. So feel free to experiment with milk vs. semi-sweet vs. bittersweet.
- To crush the candy canes: Either use a knife (for more control over the size of the pieces and less ‘dust’ ) or place them in a bag and use a rolling pin or another heavy object (like a saucepan) to lightly crush them.
- Use high–quality vegan chocolate: It’s one of the primary flavors in this vegan chocolate peppermint pie, so make sure it’s good. When it comes to dark (bittersweet) chocolate, often the brands that aren’t marketed specifically vegan are still naturally vegan and higher quality.
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I love this recipe! And make it often. It’s perfect every time…..except for today. Would love your input! Today I used 72% dark instead of semi-sweet chocolate, and I melted the chips in the microwave instead of using a double boiler. When I combined the melted chocolate with the tofu in the food processor it blended nicely but then almost immediately became firm – it was hard to get it in the shell. Maybe I overblended? Maybe the choclate needed to melt more, it was def not over melted? Appreciate any feedback! thank you
I started a holiday tradition back in the 1980s, making Grasshopper pie for Christmas. Now I avoid daily fat–like it’s poison(!)–so this lovely recipe could take the place of the pie I miss the most!!! Thanks. . .will let you know!
Hope you enjoy this easy holiday pie 🙂 It’s a yummy one!
What can I use instead of tofu? I wondered if coconut cream would work
Hi! Instead of silken tofu, you can try using firm dairy-free cream cheese (like Daiya). However, we on the PBOAB team haven’t tried, so let us know how it goes if you do. 🙂
Delicious even non vegans love!
So true! It’s easy to enjoy by all!
It’s a good starting place, but it definitely needs tweaking. It’s bitter with little peppermint flavor. I added more peppermint, monk fruit sweetener and salt for balance. I recommend a food processor over a blender.
It’s easy to customize to your liking so that’s awesome that you were able to add in those extra bits for more flavor! 🙂
Hello Toni,
This is delicious!!🙂 I’ve omitted the peppermint extract, because I did not have any and also reduced a bit the amount of chocolate, but it did turn out absolutely amazing!😃 Top spot on my Christmas table.🎄🙂
I’m curious about the peppermint, so I will make sure to do it again soon.
Thank you and Season’s Greetings!
So glad you enjoyed this pie! It’s one of my fav holiday recipes! 🙂
Be careful. Dark chocolate isn’t always vegan. Can contain milk substances. Be sure to read ingredients on label.
Very true! Thank you for the reminder. Hope you enjoy the pie if you end up giving it a go 🙂
This pie is so creamy and delicious! It’s my go-to dessert any time of the year. It’s always a hit, even with the “I don’t like tofu” crowd. 🙂 I make my own crust with GF oreos and Miyoko’s plant based butter.
Love this so much and your homemade crust sounds amazing!
Absolutely fabulous! I used firm silken tofu. It would probably be creamier with softer but it was still scrumptious.
Thanks for that input! So glad you still enjoyed it!