Vegan Chocolate Pie
Posted on August 23, 2025
Vegan Chocolate Pie
**Crust:**
- 10.5 oz package of Oreos (gluten-free if necessary)
- ¼ cup melted vegan butter
**Filling:**
- 16 oz drained silken tofu
- 1 can (5.4 oz coconut cream (cream only – discard the liquid))
- ¾ cup cane sugar
- ½ cup cacao powder or unsweetened cocoa powder
- 12 oz dark chocolate chips (melted)
- 1 tbsp vanilla extract
- ¼ tsp salt
- 1 cup vegan coconut whipped cream (we recommend this brand)
**Crust:**
- Put Oreos and melted butter in a food processor. Pulse until they form a crumbly mixture.
- Pour into a 9-inch tart pan with a removable bottom, press it down with a spatula (or your hands), and use a ⅓ cup measuring cup to tamp the crust evenly. Place it in the freezer while you make the filling.
**Filling:**
- Melt chocolate chips and set them aside to cool slightly.
- Add all the filling ingredients, except the whipped cream, to a blender. Blend on high until smooth and creamy.
- Gently fold in the whipped cream, then pour the mixture into the crust and smooth it with a spatula.
- (Optional) Cover and place it in the refrigerator. Chill for 4-6 hours or overnight. Serve with whipped cream and chocolate shavings. Store any leftovers in an airtight container in the refrigerator.
- If you’re not gluten-free, regular Oreos work perfectly. They’re naturally vegan!
- Cane sugar works best for sweetness.
- We used 75% cacao dark chocolate.
- To melt chocolate in the microwave, heat it in 15-second increments, stirring each time until fully melted.
- Serve topped with whipped cream and shaved chocolate. Fresh fruit like raspberries or blueberries also pairs well.
- Depending on your blender, you might need to blend the filling more than once for the best results. Scrape down the sides in between blending.
