Creamy Vegan Chocolate Pie (4 Ingredients| Fuss-free!)
This vegan chocolate pie is light, creamy, and silky, with just 4 ingredients (including a pre-made crust), no baking, and fuss-free, low-effort prep! Perfect for Thanksgiving, dinner parties, gatherings, and even busy mid-week desserts!
In a small, microwave-safe bowl, microwave the veagn chocolate chips for 45 seconds. Mix with a fork until smooth. (If the vegan chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)
In a blender or food processor/blender, blend the melted vegan chocolate, tofu, and vanilla until creamy.
Pour the tofu-chocolate mixture into the pie crust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.
Can this pie be gluten-free? As long as you use a gluten-free crust, the filling is already gluten-free.
Do I have to keep the pie chilled? Yes, it’s best to do so for texture and food safety. You can store it in the fridge or freezer.
Can we make crust-free vegan chocolate pie? For a crustless version, you can fill up jars with this filling, too, as a ‘pudding’. Then, top them off with whipped coconut cream and vegan chocolate shavings for a simple, moreish, delicious dessert. Or make it lighter with some banana/berries and a dollop of dairy-free yogurt and/or granola for breakfast.
No need for a high-speed blender: The ingredients will blend easily even in machines past their prime.
Use high–quality vegan chocolate: As there are only 4 ingredients in this dairy-free chocolate pie, it’s important that they’re high quality. Use REAL vegan chocolate with cacao butter.