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.
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.
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.