This vegan chocolate peppermint pie combines a chocolate pie crust with a creamy silken-tofu chocolate-peppermint filling, all topped off with crushed candy canes, and is the perfect fuss-free holiday dessert. Minimal ingredients, just 10 minutes of hands-on prep, dairy-free, egg-free, optionally gluten-free, and made with a pre-prepared or homemade crust!
Christmas is around the corner, which means we’re busy getting festive with our kitchen baking. This year, we’re a little obsessed with the chocolate-peppermint combo. Having already made a batch of peppermint chocolate chip cookies, adding peppermint extract to our fudgy vegan brownies, and peppermint patties on our to-do list, now it’s the turn of this super simple silken vegan chocolate peppermint pie!
This chocolate mint pie recipe couldn’t get much more straightforward. All you need is a handful of ingredients, too. Including a pre-made or homemade chocolate pie crust (homemade options include a vegan oreo pie crust or healthy nut-date crust). The process is as simple as melting the 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 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!
All you require for this vegan tofu chocolate pie is just 5 ingredients and the crust; these include:
Best of all, this silken tofu chocolate pie is super easy to adapt. When it’s not Christmas, feel free to swap out the peppermint extract for others like coffee, coconut, orange, etc.
1) First, melt the chocolate. You can do so over a double boiler or in the microwave in a heat-proof bowl for 45 seconds. Mix until smooth. Here's a detailed guide if you want to learn more!
If the chocolate is still lumpy, place it back in the microwave for a further 20 seconds, repeating if needed, until smooth and fully melted.
2) Then, place all the filling ingredients in a food processor or blender and process until creamy and smooth.
Give the mixture a taste and increase the amount of peppermint if preferred. Pour the vegan chocolate peppermint filling over your choice of dairy-free chocolate pie crust and spread with a rubber spatula to smooth.
3) 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.
They will ‘melt’ slightly into the pie if left for too long, so it’s best not to add them too far in advance.
Once set, you can continue to store the no-bake peppermint pie in the refrigerator, covered with plastic wrap, for 5-7 days. 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.
Photos by Alfonso Revilla
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