chocolate · pies

You’d Never Guess it was Vegan Chocolate Silk Pie

I’d like to preface this posting with three facts:

Fact #1: I am not vegan.  I enjoy my cheese and dairy way too much to possibly give them up.

Fact #2: I do not enjoy most vegan “versions” of classic foods.  Things like vegan cheese, lunchmeat, etc.  I don’t think they taste as good as the real thing. 

Fact #3: I would never tell you that something vegan tasted as good as the real thing, if it didn’t.  In fact, I try new recipes all the time that I don’t like, and if I don’t like them, I don’t blog them.  This isn’t a new recipe for me though.

This decadent, silky chocolate silk (or chocolate mousse) pie is completely vegan, and completely delicious.

Tell your dinner guests after they’ve cleaned every last delicious crumb off their plates what the secret ingredient is.

Are you ready?

Wait for it…..

Tofu.  That’s right.  Silken tofu gives this pie all of it’s richness and creaminess, but you absolutely cannot taste it.  Oh, and the bonus?  It is a no-bake pie that takes only minutes to throw together.


2 cups semi sweet chocolate chips

1 block silken tofu
1 tablespoon vanilla extract
2 tablespoons maple syrup
1 teaspoon instant coffee granules
1 store-bought chocolate cookie crust (or, if like me, you are not vegan, you can buy some oreos and make your own oreo cookie crust- directions below)
Toppings (fresh fruit, whipped cream, vegan whipped cream, etc.)

In a large microwave safe bowl, melt chocolate in the microwave (or double broiler.)  If you do it in the microwave be careful not to burn it.  30 seconds at a time, remove and stir, repeat unti melted.

Add the tofu, vanilla, syrup, and coffee and blend with an immersion blender.  Don’t have an immersion blender? No problem.  Throw it all into your regular blender and blend until smooth. (I used to make this pie in my regular blender when I was in my early twenties and poor, and didn’t have all the fancy kitchen gadgets I have now)

Pour into your pie crust and refrigerate at least 4 hours, overnight if you can.

Top with whipped cream, vegan whipped cream, fresh fruit, or just eat it on it’s own!

Oreo Cookie Crust:
24 oreo cookies (Vegan oreos work as well)
5 tablespoons of butter (Earth Balance works as well)

Crush cookies in a food processor until they are fine crumbs. (This can also be accomplished with a rolling pin and a gallon ziplock bag- again, pulling tips from my early twenties) and then mix in the butter.  Press into your pie pan, and presto! You’re done!


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