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Chocolate Cream Pie

Chocolate Cream Pie

Just because your New Year’s resolution may be to eat better, doesn’t mean you have to cut out all desserts– especially when they are raw and feature ingredients on the healthier side like tofu and cacao. This recipe is from Rouxbe, the leader in online plant-based cooking classes. Check them out for more great recipes. All you need is a food processor and pie pan to whip this one together. Enjoy, guilt free!



2 cups raw pecans
1/4 cup date sugar or maple sugar
1 1/2 tbsp coconut oil
1/2 tsp sea salt
1/4 tsp chipotle powder (optional but highly recommended)


2 1/2 cups vegan dark chocolate chips (or more if you want the pie sweeter)
1 package organic firm silken tofu* (Rouxbe recommends 2 packages but I find 1 works)*
1 tsp vanilla extract or 1 vanilla bean, scraped
pinch of sea salt


To prepare the crust, in a food processor, pulse the pecans and sugar until a
fine meal. Add the coconut oil, sea salt and optional chipotle powder and pulse to combine well. Press and shape the mixture into the bottom of a 8 or 9″pie shell.Preheat oven to 350°F (175°C). Alternatively, the chocolate can be melted using a double boiler.

To prepare the filling, in a baking tray or shallow pan pour in the chocolate chips and place in the oven to melt for no more than 3 to 4 minutes, or until melted. Be careful you don’t burn them.Next, in a food processor, add the tofu, vanilla, sea salt and the melted chocolate. Blend until smooth.

Pour the mixture into the pie shell and chill for at least 20 minutes before slicing.

Process Images

Chocolate Cream Pie Mise en Place
Mise en place
Vegan Chocolate Chips!
Vegan Chocolate Chips!
Spreading the filling

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