Vegan Chocolate Silk Pie


Here’s a recipe that is sure to impress!  A no-bake chocolate cookie crust filled with super easy, super rich and delicious chocolate mousse.

The secret is buying the best darn vegan-friendly chocolate you can afford! This is a dessert I pull out every so often for a special occasion or to share with non-vegans who doubt whether a non-dairy dessert can measure up to what they are used to.


Personally, I never truly appreciated chocolate until I enjoyed it without dairy and additives and the other junk it is often processed with.

Chocolate Silk Pie

Adapted from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau

1 cup nondairy semisweet chocolate chips, chunks or bar cut into small chunks
12 oz silken tofu (soft or firm)
Β½ cup nondairy milk
Β½ teaspoon vanilla extract

Pinch sea salt

Vegan cookie pie shell, homemade or store bought

Melt chocolate in double boiler or in microwave until smooth and pourable. Puree tofu, milk, salt and vanilla in food processor until well blended. Stream slightly cooled but pourable chocolate into the tofu mixture and blend immediately until fully incorporated. Transfer to pie shell and refrigerate at least 4 hours.


    1. I hope you enjoy the recipe. Please know that today’s vegan is a great lover of food. Trust me, I was a non-vegan most of my life, raised on the standard american diet, which I found to be pretty darn tasty. I went vegan for a variety of personal reasons, but by choice, most importantly. You can read more about my switch on my blog post “My Vegan Journey”. Many blessings πŸ™‚

      1. Becoming vegan has been really life changing for us. Personally I am feeling so much healthier, the change in our bodies has been so noticeable. I am hispanic and raised on a typical mexican diet. I love seafood and all of our native flavors. I’ve found that I can incorporate my most loved flavors in our vegan foods and that I am becoming a true artist with spices. I am actually a trained chef and also love food. I’ve created so many different recipes since we’ve began and am enjoying it immensely. Learning more daily. πŸ™‚ I’ve also fallen in love with the website Vegweb. Very helpful in creating new ideas for meals for my family. I am a mother of two small children and my mother and grandmothers caretaker with the help of my wonderful supportive husband. So I have a lot of people to feed. πŸ™‚ Keep the recipes coming you have a loyal reader in me.

  1. I agree with the previous comment O-M-G! This looks heavenly! I have all the ingredients including a gluten-free graham cracker crust, so I’m making this one very soon! Maybe on the 14th!

  2. This looks like just the thing for my sweetie and I to make and eat together on Valentine’s Day. I wonder what you used for the crust or how you made the crust?

  3. Yesss I made a chocolate pie with tofu once, was amazing! Although there as quite a lot of chocolate filling, so I thought that next time I would put nuts in there to break up the monotony πŸ™‚ Also, and I was reminded by your header, I’m really interested in making chocolate mousse based on avocado… Can’t believe I haven’t done it yet.

    1. We have a vegan restaurant here in West Palm Beach, FL, “Darbster” that makes an awesome raw chocolate mousse. It’s unbelievably rich and delicious. Thanks for the comment πŸ™‚

  4. No bake chocolate cheesecake was one of my favorite desserts before I went vegan. I can’t wait for a special occasion worthy of giving this a try! Thanks for sharing!

  5. Hey there! You liked a post on my blog so I wanted to check out your blog and say, “Hi.” This chocolate mousse pie looks incredible! I’ve looked at some of your other recipes and I must say that your food photography is beautiful. I’m a new blogger and I’m still taking photos with my iphone! I hope some day my photos look as beautiful as yours do. Your recipes all look delicious too. Thank you for sharing!

      1. You are sweet πŸ™‚ Alot of my inspiration comes from being a cookbook junkie–spending so many hours over my lifetime ogling mouthwatering professionally produced photographs. I tend to set up the food the way I would like to see it in print. Now, the lighting doesn’t always cooperate, but that’s the basic idea anyhow. Having background in culinary arts and the restaurant business helps as far as plate presentation. Once you learn the 12 o’clock position on a plate, you never forget. I had more than a few years to learn this πŸ™‚

        I have a long way to go–the images rarely come out as “great” as I imagine them. I don’t really put in the time to learn how to better use my camera either. My bad. There are too many other fun things to do πŸ™‚ There’s a wonderful book out there if you are really interested: “Food Photography: From Snapshots to Great Shots” by Nicole S. Young. It is available through A great reference if you think you might want to go deeper into the subject. Thanks again for the encouragement. Happy blogging!

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