This no-bake Healthy Vegan Chocolate Pie recipe is lusciously creamy and intensely chocolatey! It’s like French Silk Pie only better for you! It’s gluten-free, dairy-free, and vegan with a refined sugar free option!

This post is sponsored by my friends at Vitamix. As always all opinions are my own! 

Today I have the ultimate holiday dessert for you….Healthy Vegan Chocolate Pie! Because let’s be real, holiday dinners are great, but dessert is always the best part of any celebration. {Especially when chocolate is involved}!

I seriously love everything about this pie! A silky smooth chocolate filling rests effortlessly atop a raw, brownie-like crust, making all your wildest chocolate dreams come true! It’s lusciously creamy, insanely chocolate and out-of-this-world delicious! It’s similar to the beloved French Silk Pie only so much healthier! I know I know, you might be thinking, “Laura, it’s the holidays, one not-so-good for you dessert won’t hurt.”

And I couldn’t agree more! We have our fair share of family-favorite holiday treats that wouldn’t be considered  the slightest bit healthy. However, if you or a loved one has a food allergy, then you don’t have the liberty to “make an exception,” even on the holidays. This super special vegan chocolate silk pie is gluten-free, dairy-free, and vegan! So just about everyone in your family can enjoy a nice chocolatey slice!

I have been making this Healthy Vegan Chocolate Pie for as far back as I can remember. Which means that I’ve toyed with different crusts and filling ingredients over the years, but this version is {hands down} my all time favorite.

How to make Vegan Chocolate Pie

Use A Vitamix! 

Not only is this recipe magically delicious, but it’s super EASY to make, thanks {of course} to the Vitamix! Yep, this Healthy Chocolate Pie is just another reason I love my blender so much {swoon}! No other kitchen appliance could take such seemingly unrelated ingredients and turn them into something so beautiful!

Step 1: Crust

To make the crust, blend together the ingredients and press the mixture into a pie plate! Just be sure to stop when the mixture just barely starts to clump together! Over-blending will cause it to become oily!

Step 2: Filling.

 Next it’s time to blend the filling until it’s silky smooth {which takes mere seconds}! Pour it into the crust and chill the pie and presto, you’re done! Look at that luscious chocolate vortex of no-bake chocolate goodness! YUM!

No bake & make ahead. 

Another reason to love this Vegan Chocolate Pie recipe is that it’s no bake AND actually tastes the best when it’s made a day in advance! On Thanksgiving {or any holiday}, one of the biggest challenges is deciding what order to bake your main/side dishes so that they all are done at the same time and ready to be served hot!

So, this healthy chocolate pie alleviates a little pressure from your oven, and from the day-of cooking/baking extravaganza! Simply whip it up the day before and let it chill overnight. Then you don’t even have to think about dessert on the big day!

When I made this recipe my husband literally exclaimed, “Oh WOW, that is SO smooth.” Just look at it pour into the crust…

This Healthy Chocolate Pie stands alone without whipped cream, and to be honest I usually serve it as seen below. Simple, in all it’s chocolatey glory. But whipped cream looks prettier, sooo…that’s what you get here today!

I included a recipe for coconut whipped cream, but store bought works just fine too! Sometimes I even serve it with a drizzle of peanut butter {I’m guessing none of you are surprised by that}!

When it comes to holiday pies, I know chocolate isn’t always the go-to. I love a hearty slice of pumpkin pie every now and then just like the next person. Or a warm piece of apple pie a la mode, YUM. Or some no-bake coconut cream pie! But if a chocolate option is available, it will always, always be my pie of choice. No contest.

Vegan Chocolate Pie: Crust Substitutions 

As always I recommend making the recipe exactly as written! However here are a few possible substitutions!

• Pie crust. If you have a tried-and-true favorite pie crust, by all means substitute it here! Just be sure it meets your dietary needs! I have tried many varieties but this raw brownie crust is my favorite!
• Pecans. The only other nust I have tried in the crust are walnuts, which taste great too!
• Honey/Maple Syrup: To keep this recipe vegan use maple syrup. I have used both liquid sweeteners with great success!

Vegan Chocolate Pie: Filling Substitutions 

Like I said above, I have made this countless times and I can promise that you will achieve the best results if you make the recipe exactly as it’s written! But here are a few possibilities:

• Cashews. 1/4 cup cashew butter can be used in place of the soaked cashews!
• Chocolate chips. To keep this pie refined sugar free, simply substitute chopped, unsweetened chocolate. You will likely need to increase the amount of maple syrup/honey in the filling to make it sweet enough for your liking!
• Coconut whipped cream. This is totally optional but very yummy! You can also use store-bought varieties that comply with your dietary needs!

If you make something from JoyFoodSunshine I would love to see your creations! Don’t forget to rate this recipe and leave a comment below! Also, follow along with me on Instagram, Pinterest, Facebook and Twitter for more recipe inspiration and a glimpse into our everyday life!

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5 from 1 vote

Healthy Chocolate Silk Pie

This no-bake Healthy Chocolate Silk Pie recipe is lusciously creamy and intensely chocolatey! It's like French Silk Pie only better for you! It's gluten-free, dairy-free, and vegan with a refined sugar free option! 

Course Dessert

Cuisine American

Keyword chocolate cream pie, Healthy chocolate cream pie, tofu pie, vegan chocolate cream pie

Prep Time 10 minutes

Chilling time 3 hours

Total Time 3 hours 10 minutes

Servings 12 Slices

Calories 287.6kcal

Author Laura

Ingredients

Chocolate Crust:

• 1 cup raw pecans
• 1 cup dates pitted
• 3 TBS unsweetened cocoa powder
• 4 TBS unsweetened coconut
• 2 TBS honey or pure maple syrup
• ¼ tsp sea salt

Chocolate Silk Pie Filling:

• ½ cup roasted cashews soaked for at least one hour
• 1 ¼ cups chocolate chips melted
• 1 12.3-oz package firm silken tofu, drained
• 3 TBS unsweetened cocoa powder
• 6 TBS honey (or pure maple syrup)
• 2 tsp pure vanilla extract
• 2 TBS unsweetened vanilla almond milk
• ¼ tsp sea salt

Coconut Whipped Cream (optional):

• 1 14 oz can coconut cream
• ¼ cup powdered sugar
• 1/2 tsppure vanilla extract

Instructions

• Place ½ cup of cashews in a glass bowl and pour boiling water over them until fully submerged. Let sit for one hour then drain.

To make the crust:

• Very lightly grease a 9 or 10” deep-dish round pie plate. Set aside.
• Place pecans in the container of your Vitamix blender. Blend until pecans are crumbly (about 15 seconds) starting on low speed increasing to high.
• Add dates. Blend about 15 seconds, starting on low speed increasing to high, until mixture is crumbly.
• Add the remaining ingredients and blend until the mixture turns a dark chocolatey brown, slightly sticks together but is still crumbly. Stop blending before it gets too wet and sticky.
• Dump the mixture into the pie plate/baking dish and press into the shape of the pan.
• Refrigerate the crust while you make the filling.

To make the filling:

• Melt the chocolate (either on the stove or in the microwave), until smooth. Set aside.
• Put all the ingredients into the container of your Vitamix and blend, starting on low speed and increasing to high, until the mixture is completely smooth.
• Pour mixture into prepared crust and store in the fridge until chilled. This gets firmer and firmer, the longer it sits.

Coconut whipped cream:

• Chill coconut cream in the refrigerator overnight and do not shake it.
• Place the container of your standing mixer in the refrigerator to chill for at least 10 minutes (or longer).
• Carefully opened the can of chilled whipped cream and transfer the top, thickened cream to the chilled mixing bowl. (save the liquid for a different use)!
• Place whisk attachment on mixer and beat cream for about 30 seconds.
• Add powdered sugar and vanilla and beat until creamy.
• Taste and adjust sweetness if necessary.
• Spread on top of pie immediately or store in an airtight container in the refrigerator and serve alongside the pie!

Nutrition

Calories: 287.6kcal | Carbohydrates: 34.1g | Protein: 5.4g | Fat: 17.5g | Potassium: 286.3mg | Fiber: 3.9g | Sugar: 27.5g | Calcium: 3.7% | Iron: 10.9%

Today, November 1st, the day after Halloween, my kids were looking through the Lego catalog and circling their favorites. How quickly they move on from one holiday to the next {and skip one in between lol}! If YOU are already thinking about your holiday wishlist, don’t forget to add a Vitamix!

Remember, if you click on any of the links on my site {which are affiliates} you receive free shipping! If you have any questions about which blender would be best for you please leave a comment or send me an e-mail! I literally couldn’t live without mine {but you already know that}!

Question: What’s your favorite pie to enjoy on Thanksgiving? 

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This post is sponsored by my friends at Vitamix. Thank you for allowing me to continue creating delicious recipes for you by supporting partnerships with amazing brands that I LOVE. As always, opinions are completely my own!