Vegan No Bake Chocolate Silk Pie
This easy vegan no bake chocolate silk pie is decadent, smooth, and incredibly delicious. The filling and coconut whip is finger licking good!
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Ingredients
Graham Cracker Crust
- 15 vegan graham cracker sheets
- 1/4 cup coconut sugar (or brown sugar)
- 1/2 cup/1 stick vegan butter, melted
Filling
- 16 oz silken tofu
- 1/4 cup cashew butter (or almond butter)
- 1/4 cup almond milk
- 2 tbsp pure maple syrup
- 1 1/2 cups dairy-free chocolate chips (try and use good quality chocolate chips)
Coconut Whipped Cream
- 1 (14 oz) can coconut cream, chilled for 24 hours
- 1/4 cup organic powdered sugar
- 1/2 tsp vanilla extract
Instructions
- To make the crust, add graham crackers to a food processor or high speed blender. Pulse until there are very fine crumbs. Add to a large bowl. Add the coconut sugar. Stir until well combined. Add the melted butter and stir until everything is combined. Firmly press into a 9 inch pie pan, preferably a deep dish pie pan. Use your fingers to firmly press crumbs up the sides and bottom of the pan, then use the bottom of a glass cup to firmly press the crumbs again. Place in the freezer while you make the filling.
- To make the filling, add the silken tofu, cashew butter, almond milk, and maple syrup to a high speed blender (I used my Vitamix). Blend until smooth.
- Melt the chocolate chips over a double broiler or in the microwave in 30 second increments, stirring after each increment until melted. Careful not to burn the chocolate. Add melted chocolate to the blender. Blend until well combined and smooth, scraping down the sides a few times.
- Pour filling into the chilled crust. Place pie in the fridge overnight. You can put it in the freezer for a few hours if you want to speed up the process, just make sure to transfer it to the fridge later. The longer it sits in the fridge, the firmer it gets.
- After pie is set and ready to eat, make the coconut cream. Remember to place the can of coconut cream in the fridge for at least 24 hours to chill. Place the bowl of your standing mixer and the whisk attachment in the fridge for 30 minutes before making the coconut whip. After everything has been chilled, open the can of coconut cream and just scoop out the hardened cream into the mixer bowl. Save the liquid for something else. Mix on high for 1 minute. Then add the powdered sugar and vanilla extract. Mix until creamy and smooth, about another minute.
- Spread a thick layer of coconut cream on top of the set pie. (If you have leftover coconut whip, eat it with some fresh fruit, it’s so good!) You can add shaved chocolate on top for looks if you desire. Let the pie sit out at room temperature for 15 minutes after taking it out of the fridge before serving. Enjoy! Store leftover pie in the fridge.
Servings: 8