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.

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.

Instructions – 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.

Quick Tip! 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.