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Vegan Chocolate Pie

Course Dessert
Prep Time 15 minutes
Cook Time 4 hours
Servings 10

Ingredients

**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

Instructions

**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.

Notes

  • 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.