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Decadent Vegan Chocolate Pie

Decadent Vegan Chocolate Pie

You know that one go-to dessert that you can always make for a dinner party and guarantee everyone will love? Well, this decadent vegan chocolate pie is it. This heavenly vegan chocolate pie is just so darn delicious, plus it’s super easy to make and light on the calories. Seriously, you can’t go wrong!

Even though this pie tastes like pure chocolate indulgence, it is surprisingly healthy for a dessert. No excess oils, heavy cream or refined sugar here. The base of the filling is tofu and semi-sweet chocolate. The only added sweetener is maple syrup! Some people may balk when they hear “pie made from tofu”, but you really can’t taste it at all. The creamy, fudge-like consistency will fool everyone, even your grandma. It is pure vegan deliciousness, tofu and all!

Decadent Vegan Chocolate Pie

This decadent vegan chocolate pie is so incredibly simple to make, all you need is a food processor and a few minutes. You don’t even have to wait around while it bakes in the oven, just throw the ingredients in the food processor, put it in the fridge and forget about it until dessert time. And the end result is magic! When you pull it out of the fridge and serve it, people will be amazed.

Decadent Vegan Chocolate Pie

The first inspiration for this decadent vegan chocolate pie comes from a special dinner we had last spring in the beautiful and wonderfully vegan friendly island city of Palma, Majorca Spain. Somehow we unknowingly stumbled upon a vegan foodie mecca! And the highlight of the trip was a dinner at Bon Lloc. It was the best meal (vegan or non-vegan) that we had ever enjoyed. And believe me, I don’t take that statement lightly. For dessert we enjoyed the most amazing chocolate truffles sprinkled with lime zest, a special touch that added the perfect layer of flavor. I was so inspired by that dinner, that I had to come home and recreate a similar dessert that used a combination of chocolate and lime.

The magical tofu filling for this pie was adapted from a delicious chocolate fudge pie recipe created by the talented Chocolate Covered Katie. Thank you Katie for sharing your delicious and calorie light desserts with the world!

Decadent Vegan Chocolate Pie

After drawing the initial inspiration from Chocolate Covered Katie and Bon Lloc, I mixed it up a bit by adding a basic nut crust as the perfect gluten-free complement to the decadent filling. I used a mixture of dates and almonds for the crust, but I think it would also be delicious with a variety of different nut combinations. Also, if you’re feeling short on time or prefer the texture, you can use a regular homemade or store bought crust. But there is definitely something about the texture of the dates and almonds that pairs perfectly with the filling.

So with a touch of lime, a decadent chocolate filling and a simple nut crust, this magical pie was created. I hope you love it just as much as we do! And enjoy the surprised reactions when you announce to the room that it’s made out of tofu 😉

Decadent Vegan Chocolate Pie
Prep Time
20 mins

Sinfully delicious, fudge-style chocolate pie makes the perfect vegan dessert!   

Course: Dessert
Cuisine: Gluten Free, Vegan
Servings: 8 slices
Author: Follow the Seeds
  • 14 oz pack firm or extra firm tofu
  • 2 tsp cocoa powder
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 2 Tbs almond milk (3 Tbs if using extra firm tofu)
  • 2 Tbs maple syrup
  • 8 oz semi-sweet bakers chocolate
  • zest of 1 lime
  • 1 1/2 cup almonds
  • 1 1/2 cup dates
  • 1 tsp vanilla
  1. To make the crust, place the dates, almonds and vanilla in the food processor and process until the mixture is crumbly and the pieces begin sticking together.

  2. Scrape the crumbles out of the processor and into a pie pan. Using your fingers, mold the crust evenly to fit the pan.

  3. Bake at 350° for 8-10 minutes to lightly firm the crust. Remove the crust from the oven and allow to cool completely. Once the crust has partially cooled you can place it in the refrigerator to speed up the final cooling process if needed.

  1. Add the tofu, cocoa powder, salt, vanilla, almond milk and maple syrup to the clean food processor. Blend until smooth.

  2. Using a small pan on the stove, melt the bakers chocolate on low heat. Stir continuously to avoid burning.  

  3. Pour the melted chocolate into the food processor and blend, stopping to scrape the side of the processor as needed, until the mixture is blended. The final consistency will be thick and smooth.

  4. Pour the filling into the cool pie crust. Zest the peel of 1 lime and sprinkle on the top of the pie.  

  5. Place the pie in the refrigerator to firm and set for at least 4 hours.

Recipe Notes
  • You can substitute any other nuts that you would like for the almonds in the crust. A mixture of different nut varieties would be great too! 
  • The longer the pie chills the firmer it will get, so I would suggest allowing it to firm for at least 4 hours or longer in the refrigerator. I would also recommend making it the night before so that it can fully firm overnight if you have the time! 

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