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Silky, decadent, melt-in-your-mouth, no-tofu vegan chocolate pie that's also soy-free, nut-free, and dairy-free! All you need to make this easy, impressive, no-bake vegan dessert is four ingredients and a few minutes.
You can use a homemade or store-bought pre-made crust (regular or gluten-free), but no matter what you use, your guests will be impressed with this creamy, delicious treat that’s easier to make than you may think.
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I've got a rich, decadent vegan dessert that will have everyone asking for seconds! It's an indulgent vegan chocolate pie that will melt in your mouth and make you so happy. It's a chocolate lover's dream!
Before diving into all the details about this recipe, you should know that this is not one of those fluffy, airy, chocolate mousse-like chocolate pies, this one is made without tofu. Since it contains no silken tofu and no firm tofu it's more dense and like a creamy, chocolaty truffle in pie form.
It's just as delicious, it just doesn't have the same texture as the other type of chocolate pie. It's inspired by my chocolate tart which is much denser.
So with that out of the way, let's discuss all the things you need to know before you make this recipe, but before you head down, make sure to check out these other rich and delicious vegan chocolate desserts:
- Vegan Hot Chocolate Mix
- Vegan Chocolate Pudding
- Vegan Chocolate Buttercream Frosting
- Vegan Chocolate Cookies
- Easy Vegan Fudge (3 Ingredients!)
Ingredients You'll Need
No need to gather a long list of things to make this recipe, all you need is FOUR simple ingredients.
Ingredient and Substitution Notes
Pre-Made Pie Crust - You can use any of my pie crust recipes (vegan pie crust, vegan gluten-free pie crust, or my almond oat crust that you can find directions for in my vegan sweet potato pie recipe). You can also use a pre-made, frozen store-bought pie crust, a store-bought or homemade graham cracker crust or to make this recipe even more chocolaty, use a vegan chocolate cookie crust, like Oreo, or a chocolate graham cracker crust.
If you use a traditional pie crust (pastry), it will need to be fully blind-baked before you can use it for this recipe. To learn how to do it, read my step-by-step about how to blind bake a pie crust.
Coconut Milk - You need to use canned full-fat coconut milk for this recipe, with no substitutions. This type of coconut milk helps the pie to firm up as it chills, (the chocolate chips also play a role in making the filling firm). If any other type of milk is used, the filling will not get as firm as it's supposed to be and could end up runny.
Semi-Sweet Vegan Chocolate Chips - There is no added sugar in this recipe, the sweetness comes from the semi-sweet chocolate chips which gives the pie the perfect amount of sweetness. You can also use chocolate chunks or a chopped semi-sweet chocolate bar, but if you do, I recommend using the weight measurement provided in the recipe since chopped chocolate is difficult to accurately measure by cups. If you would like a sweeter pie, you can use vegan milk chocolate chips instead of semi-sweet.
Not sure which brands make vegan chocolate chips? Read this article: "Are Chocolate Chips Vegan?" for a large list of recommendations to look for at your grocery store.
Vanilla Extract - A little is needed to enhance the flavour.
Variations
This pie is perfect as-is, but if you'd like to change things up a little, here are a few ideas:
Chocolate Mint - Replace the vanilla extract with peppermint extract. Make sure to use peppermint extract and not spearmint extract, which has a much different flavour. Peppermint extract is stronger than vanilla, so start with a small amount, taste, and build the flavour gradually.
Chocolate Orange - Replace the vanilla extract with orange extract. Orange extract is also stronger than vanilla, so start with a small amount, taste, and build the flavour gradually.
Chocolate Spice - Add ¾ teaspoon of ground cinnamon to the chocolate mixture after the steaming milk has been added and whisk it in.
Spicy Chocolate - Add a pinch of cayenne pepper to the chocolate mixture after the steaming milk has been added and whisk it in. Taste and adjust as necessary based on how much spiciness you want in the pie.
Jam, Caramel, or Peanut Butter Layer - Spread a thin layer of your favourite jam (cherry, strawberry, raspberry), caramel sauce, or peanut butter on the bottom of the crust before pouring the chocolate filling into the crust.
For more pies to add to your list of things to make, look through all of my vegan pie recipes.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
1. To make the no-bake filling, add the chocolate chips to a large bowl, and set aside. Add the coconut milk to a small pot over medium-high heat, and heat until the milk is steaming but not boiling. Pour the steaming milk into the bowl of chocolate chips.
2. Place a plate over the bowl to keep the heat in and let it rest so the chocolate can melt.
3. After the resting time has ended, whisk the mixture until the chocolate has fully melted and the mixture is smooth.
4. Add the vanilla and whisk the melted chocolate again.
5. Pour the vegan chocolate pie filling into your prepared pie crust.
6. Refrigerate so the pie filling can firm up.
It's tempting, I know, but don't let temptation cause you to let the pie chill for less time than what is stated in the recipe below. If you chill for less time, the pie will not firm up completely.
After the pie has chilled, remove it from the refrigerator, slice it, and serve it right away while it's still cold.
This is a firm, dense pie, but if you would like to have it soften slightly, place the slices on plates and let them rest at room temperature for 10-15 minutes so they soften up a little before garnishing and serving.
TIP: To get clean, sharp pie slices, run your knife under warm water and wipe it dry before each slice.
How to Serve It
One of the best things about this pie is that you can serve it just as it is, but you can dress it up and make it even more fancy looking if you'd like.
Here are some suggestions for things to add to the top of the pie slices before serving:
- dairy-free whipped cream (like coconut whipped cream) with or without sprinkles! (Find a list of vegan whipped cream brands to look for in this article: "Is Cool Whip Vegan.")
- fresh berries or fresh sliced fruits
- a fruit sauce like cherry sauce, strawberry sauce, or raspberry sauce
- caramel sauce
- dairy-free chocolate chips, mini chocolate chips, chocolate shavings, or chocolate curls
I recommend adding any of the following topping choices before the pie has chilled so they stick to the top and don't roll off the pie when served:
- chopped toasted nuts
- flaked sea salt (less is more, so just use a little! I recommend Maldon brand)
- shredded toasted coconut
- crushed cookies or pretzels
- crushed candy canes
This is a rich and chocolaty pie, so feel free to slice it into more than 8 pieces so the servings are smaller.
Storing Leftovers and Freezing
Cover the pie pan or pie dish and store what's left over in the refrigerator for up to 5 days.
You can also freeze leftovers by wrapping the slices individually and placing them in an airtight container or a freezer bag and freezing them for up to 1 month. When you are ready to serve, thaw them in the refrigerator overnight.
This is a great dessert to make in advance for holidays or special occasions since it needs a lot of time to chill. Simply prepare it a few days before you need it and keep it covered in the refrigerator until it's time to serve.
Want more ultimate decadent desserts? Have a look through all of my vegan dessert recipes for some more ideas!
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. I highly recommend using a scale and my weight measurements when making this recipe. (This is the scale I have)
- Make your crust in advance and make sure it is fully cooled before using it for this recipe and keep it in the pie plate it was baked or bought in.
- Always use full-fat canned coconut milk, using any other type of plant milk will not give your pie the correct texture and your pie will be soft and possibly runny.
- Don't let the coconut milk boil while it's heating because it can burn quickly. Remove the milk from the heat once you see steam coming off the top.
- Don't use dark chocolate. There is no sweetener in this pie, the chocolate chips do all the sweetening. Semi-sweet chocolate chips add the right amount of sweetness to the pie without having to add sweetener. If you use something darker, you will end up with a dark chocolate pie that is too bitter, but if you prefer a sweeter pie, you can use vegan milk chocolate chips (semi-sweet chips contain less sugar than this type).
- Don't chill for less time than stated in the recipe. It needs to chill for the correct amount of time so it reaches the proper firmness.
- Read this post from top to bottom before you start. It's not difficult to make but I’ve included a lot of tips and tricks I've gathered while extensively testing this recipe, things you may not think of. Also, read through the full recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
Recipe FAQ
There are a few reasons why a chocolate pie can end up runny, the reasons will depend on the recipe and its ingredients. For this recipe in particular, it can happen because you used a different milk other than canned full-fat coconut milk OR you did not let the pie chill for long enough.
The filling should be gluten-free, pay attention to the ingredients. Where gluten can and most likely will be is in the crust. Use a gluten-free crust for this recipe if you need a vegan gluten-free chocolate pie.
For this easy vegan chocolate pie recipe in particular, it can happen because your milk was not hot enough before pouring it into the bowl with the chocolate. Make sure to heat the milk long enough and after stirring, if you find that the mixture is gritty, put the bowl in the microwave for 30 seconds, and then stir again to ensure the chocolate has melted properly before pouring the mixture into your crust to ensure a smooth, creamy filling (make sure to use a microwave-safe bowl).
If You Make This Recipe...
I hope you, your guests, and the whole family love it, it's one of the best vegan chocolate pie recipes I've ever had!
Please let me know how things went and how you served your pie. Do that by leaving a comment and star rating below or you can post a picture to Instagram and tag me so I can see it. (I’m @delightfuladventures on Instagram!)
If You Like This Recipe...
You may like these other impressive, easy vegan desserts:
Vegan Chocolate Pie (No Tofu, No Nuts)
Suggested Equipment:
Ingredients:
For the filling:
- 1 can (400ml) full-fat coconut milk
- 1 ½ cups (270g) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions:
Prepare Pie Crust:
- Make either my vegan pie crust or my vegan gluten-free pie crust recipe, blind-bake the pie crust and then fully cool it. This can be done a day in advance.
Prepare Chocolate Filling:
- Add the chocolate chips to a heatproof bowl. Set aside.
- Add the coconut milk to a small pot. Heat over medium-high heat until steam is coming off the top, don't let it boil.
- Pour the steaming coconut milk into the bowl with the chocolate chips. Place a plate over the bowl and let it sit for 5 minutes.
- Once 5 minutes have passed, add the vanilla and whisk the mixture until the chocolate has fully melted and the mixture is thick and smooth.
- Carefully pour the chocolate mixture into the pie crust and then carefully transfer it to the refrigerator and chill for at least 6 hours.
- After the chill time has ended, remove from the refrigerator, slice and serve plain or with garnishes like dairy-free whipped cream, fresh fruit or berries, chocolate shavings, etc. (See above for more suggestions)
Recipe Notes:
- Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
- Full-fat canned coconut milk must be used for this recipe, don't use light or the type that needs to be refrigerated that comes in a carton.
- Make my vegan pie crust or my vegan gluten-free pie crust for this recipe and make sure it's fully cooled before adding the chocolate pie filling. If you don't want to make your own crust, you can purchase a pre-made vegan graham cracker crust or a chocolate cookie crust, both work well with the chocolate filling.
- Use high-quality vegan chocolate chips for the best taste and results. For a list of vegan chocolate chips to look for, read this article: "Are Chocolate Chips Vegan? (These Brands Are!)"
- Cover and store leftovers in the fridge for up to five days or freeze well-wrapped individual slices in a container or freezer bag for up to one month. Thaw in the refrigerator overnight.
- Calorie count is for 1 slice of 8 made using my easy vegan pie crust and does not include any toppings or garnishes. Nutrition data is only to be used as a rough guide, click here to learn how nutrition data is determined on this website.
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