6 Ingredient Vegan Chocolate Silk Pie

Vegan Chocolate Silk Pie! 6 Ingredients, Blender friendly and SO delicious. Freezes perfectly!

When in Bali last year we stumbled upon this super hippy dippy vegan cafe just 10 minutes from our villa.

During our stay we ordered delivery many times and even went in for breakfast one morning, primarily to gawk at all of their organic baked goods. One item I knew I had to try the moment I saw it was their vegan mud pie.

3 Ingredient Brownie Crust! Dates, Walnuts and Cocoa PowderNot all mud pies are made equal – this I now know.

For dinner one night I ordered a salad and one behemoth slice of their famed mud pie. Two bites in? Eh, kind of disappointed. How can a mud pie disappoint, you ask? I don’t know! But something was amiss. This had to be fixed (clearly).

3 Ingredient Brownie Pie Crust! Vegan, Gluten Free

This pie begins with a simple, 3-ingredient crust that’s essentially a raw brownie. Raw walnuts, dates and cocoa powder (or cacao powder for a true raw brownie experience).

Pressed into the bottom of a pie pan it makes the perfect crust for your 3-ingredient, fudgy chocolate filling.

3 Ingredient Vegan Chocolate Pie FillingNo-Bake-Vegan-Chocolate-Silk-Pie!

This filling is so easy and so undetectably dairy-free it’s ridiculous.

Silken tofu is the magic here. Before you get all, “Tofu is gross, what is it anyway, isn’t it bad for you?” hear me out, Rhonda.

I too was once skeptical of tofu, but since learning about the health benefits of soy from some reputable health sources (namely Dr. Andrew Weil), I know organic, non-GMO tofu can be extremely healthy for your diet. It’s high in protein, low in fat and has even been found to lower cholesterol by up to 40 percent.

I’m not a health expert nor am I recommending you start eating tofu hand over fist (it’s not for everyone). I’m just saying, it’s nothing to be afraid of! Especially when added to silky, chocolatey pies such as this.

Vegan Chocolate Cream Pie!Vegan Chocolate Silk Pie with a 3 Ingredient Raw Brownie Crust | minimalistbaker.com #vegan #glutenfree

The texture of this pie is absolutely sensational. Creamy, rich, mega chocolate-y. I had one small slice and was done for! Usually I eat large servings of dessert and hardly feel satisfied. But with this, a little goes a long way.

You can serve it two ways: Chilled or frozen.

I tried both and preferred mine frozen because it’s much easier to serve as it’s firmer in texture. But chilled is good too, just know it takes a little finagling to get those first couple pieces out of the pan. You can also freeze it to set, slice and then let it set out for 10-15 minutes so it’s more like pudding.

Vegan Chocolate Silk Pie! No Bake, 6 Ingredients SO delicious

I think you’re going to love this pie! It’s

Mega Chocolate-y
Super satisfying
Reminiscent of mud pie
A chocolate lover’s dream

Plus, it has a brownie crust! What’s not to love?

6 Ingredient Vegan GF Chocolate Silk Pie! Keep in the fridge or freezer depending on desired thickness. SO delicious and addictive!

Make this pie! And if you do, take a picture and tag it #minimalistbaker on Instagram! I’d love to see. Cheers!

Creamy Dreamy Vegan Chocolate Pie | 6 Ingredients #vegan #glutenfreeVegan Chocolate Silk Pie! 6 Ingredients, No Baking required and SO silky, chocolatey and delicious

5.0 from 10 reviews
6 Ingredient Vegan Chocolate Silk Pie
Prep time
Total time
Creamy, 6 ingredient vegan chocolate pie, so satisfying you'd never guess it was dairy free! Silken tofu pulls a sheet over eyes with its super silky texture and neutral flavor. Chocolatey, rich, fudgy - what's not to love?
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 12
  • 1.5 cups raw walnuts
  • 1/3 cup unsweetened cocoa or cacao powder
  • 1 heaping (packed) cup pitted dates, soaked for 10 minutes in warm water and drained
  • 12 ounces silken tofu, drained, patted dry
  • 1 3/4 cups dairy-free semisweet chocolate chips
  • 1/2 cup light or full fat coconut milk (or another dairy-free milk)
  1. Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
  2. Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.
  3. Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides (see photo). Pop in the freezer to set.
  4. Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
  5. Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.
  6. Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.
*Pie loosely adapted from Alton Brown
*Crust adapted from my 5 Minute Espresso Walnut Brownies
Nutrition Information
Serving size: 1 of 12 slices Calories: 330 Fat: 20 g Saturated fat: 7 g Carbohydrates: 36 g Sugar: 26 g Sodium: 13 mg Fiber: 4.8 g Protein: 6.7 g



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  1. says

    Delicious. I used to make tofu chocolate mousse all the time. Don’t know why it’s been so long since I’ve made any…
    I’m guessing you could add some coconut oil to the filling to firm it up :)

    • Dana Shultz says

      I thought that, and perhaps will try that next time! I was stuck on keeping it at minimalist as possible – you know me :D Thanks for the tip, though!

    • says

      I make this (well, basically this) recipe all the time, too, but I’ve found that firmer tofu (experiment with what you like best) works well so it’s a bit firmer, too. But that’s just a preference thing. I also love mixing in nut butter. So many variations.

        • says

          Just regular extra-firm – I squeeze out as much moisture as possible and then I feel like it gets less soft/watery when in the fridge. I actually learned that from a restaurant where I originally learned of this type of pie way back in like 2001 Hahahha I feel super old now.

          • Dana Shultz says

            Smart lady! I know, I feel so old when I tell young kids today that I graduated college when they were starting high school. Sheesh. But! With age comes wisdom, no? Such as knowing that you can turn drained firm tofu into a pie. Huzzah! Thanks again for the tip. I tried this method one time attempting some vegan pudding and really didn’t like the texture/taste. But, perhaps if I try it with melted chocolate instead of cocoa powder+agave, perhaps I’ll like it a lot more.

  2. says

    This pie looks incredible! So mousse-like and silky. I’ll need to give it a try.

    I’m totally with you on the tofu. People are so sensitive about soy, but if you buy high-quality, organic soy, it really is a good thing. Silken tofu really is great in desserts too – I love making a dessert with tofu and shocking people when I tell them what’s in that pie or those cupcakes :)

    • Dana Shultz says

      Thanks for the kind words! The tofu thing is so funny. I used to be one of those scared, suspicious people! No more. I try to eat tofu several times a week :D

    • Liat says

      Amazing! with what can I substitute the Tofu with? maybe coconut cream?
      We don’t have here silk tofu and I can’t eat Soy :(

      Thank a million

  3. says

    Rhonda needs to get with the tofu program! I think this pie might just do the trick for her and all of those other Anti-Tofuites out there.

    • Dana Shultz says

      Ooh, a never for Averie?! I can hardly believe it! Hope you give this one a go, friend. I think you’ll be amazed at how interchangeable tofu is in traditional dairy-based desserts.

  4. says

    Still dancing over this pie. I might have to make this for our Eat Clean Challenge group next Saturday, but I’ve pinned this recipe. Your lovely oozing chocolate gif reminds me of the one I just posted for vegan raw fudgy bars today–I’m still drooling/craving. Love it!

  5. says

    This looks so gorgeously chocolate-y. I’ve made silken tofu desserts before, but not with coconut milk, or in combination with any kind of crust… this looks like it would satisfy the need for richness and chew as well as smooth choclat-y-ness. The fun I’m going to have once I can get hold of a proper food processor:D

  6. says

    This pie looks amazing!
    I’m always so excited to see all the creative food people make with tofu! In Japan, it’s a traditional ingredient, and it’s just… tofu, which is okay, but all of these creative recipes, especially the desserts, blows my mind!
    And I love your take on soy. Eating GMO, non-organic soy products probably isn’t the best thing for you or the planet, and it is true so much of soy is grown that way today. But I don’t think there’s any reason to go avoiding soy altogether, even the organic, non-GMO stuff.
    GMO, non-organic ANYTHING probably isn’t going to do you any favours anyway.
    Thanks for the inspiration and the great recipe!

    • Dana Shultz says

      Thanks for your insight and encouragement, Naoko! Do you live in Japan? We so hope to visit soon! Insanely gorgeous country.

      • says

        Thanks for your reply!
        I do live in Japan, it’s lovely here. It’s funny how living abroad made me appreciate the culture and the country more! Refreshing change of perspective. Same again with your tofu recipes! It makes you look at a seemingly mundane ingredient (over here) in a totally new light!
        Hope you come to visit soon!

        • Dana Shultz says

          How awesome! John is actually going to be in Japan (Tokyo) area in May! So be on the look out (primarily on our Twitter accounts) for a word on when and where he might be if you’d like to meet up!

          • says

            I’m only in Tokyo for one weekend in May, but I will keep my eyes open!
            Give us a shout if you ever get lost or whatever, Japanese interpreter at your service!
            By the way, I think I forgot to mention but I love love LOVE your blog! You are such an inspiration! Thanks for all the work you do :)

  7. Kayla says

    I canNOT believe it’s only 6 ingredients?! I need this chocolatey tofu dream in my belly now! I’m going to try making it in muffin cups so I can freeze them and enjoy a little portion whenever. I need to get back in balance after waaaay too many Easter treats. (;

    • Dana Shultz says

      Smart lady! I almost thought of doing that myself. So what I did was make the whole pie and then cut the pieces up into little bites and freeze them. Then, I could just grab a small bite whenever I wanted! Hope you enjoy it, Kayla!

  8. Joan says

    I always enjoy getting your recipes and they are so enticing. However, I am finding that I don’t like scrolling through all of your beautiful pictures to get to the actual recipe to see if has ingredients that I like and use. Would it be possible to list the recipe at the top, and then use all of the beautiful pictures to whet our appetites and see how it is made? I just don’t have all day to scroll and read and then be disappointed because it is not a recipe I can make.

    • says

      Thanks for your feedback Joan. We really do appreciate it.

      Although we can understand why our style might not fit with everybody, our original focus and desire here is to create something that we personally enjoy.

      Placing the recipe at the top is a unique idea, but ultimately one that doesn’t fit our design and vision right now.

      We appreciate good food photography and feel that adding our photographs to posts contribute to our art in a style that reflects our personality.

      If scrolling through the content we provide is annoying to you, you could try using your browser’s search function and looking for “ingredients” or “instructions.”

      Hope you understand.

  9. Robin says

    Oh this was good! I made it this morning and we had a piece after supper. I had trouble getting my coconut whipped cream to firm up, it was really goopy, and I don’t have tapioca flour. But the pie is delicious. My husband said, “You could serve this to people and not tell them it’s vegan.” I love a recipe that’s so simple! Thank you!

    • Dana Shultz says

      That’s always my goal! So glad you all enjoyed it, Robin! Thanks for sharing. As for the coconut whip, some brands work better than others. Thai Kitchen full fat and Trader Joe’s coconut cream ALWAYS firm up for me. Hope that helps!

  10. says

    1. This looks freaking incredible. 2. I’m going to Bali in a couple months!! Where was the name of the cafe? Would love to check it out.

  11. says

    We neeeeeeeeeeeeeeeeeeed the recipe for those little chocolatey cups you posted a teaser pic of — the filling looked like creme egg??? !?!?!?! ?!?!?! please please please please…. lol I have been dreaming of them!!! ;)

  12. says

    I’ve made raw brownies before and am slightly obsessed. I’ve recently had to cut dairy out of my diet and have started following vegan recipes because they are a guarantee dairy-free. I was thinking of making mini mud pies with this recipe for a party, do you have any suggestions on how to form them? I have mini cupcake moulds but am worried they might loose their form in them. Any insight is helpful!

  13. says

    Oh my gosh, that sounds heavenly!

    Question: is it possible to sub the walnuts for cashews? I have an allergy for the former ><


  14. Abby says

    Ah! this looks delish!! I want to make it right now but I don’t have any tofu in the fridge… Do you think I could substitute the tofu for a couple avocados? Kind of like an avocado-mousse filling instead? Otherwise I guesses I could run to the grocery store ;)

    • Dana Shultz says

      It’s worth a shot! It will affect the flavor, but you shouldn’t have to freeze it to set up since avocados are so thick. Hope that helps!

  15. Vicki says

    Can you use any type of nuts? I have lots of cashews, some almonds, a handful of other nuts and a few sunflowers kernals. I was thinking of mixing them together.

  16. LemonMarty says

    Just made it and was amazed from the result. Super creamy and yummy. Had this silken tofu in my fridge and didn’t know what to do with it..where to put it. Found your inspiration just in time.
    Thank you!

  17. Amanda says

    Ive made this for dessert tonight for my lactose/gluten intolerant hubby its sure to win me some brownie points :)

  18. Nancy says

    I don’t usually comment on websites — but I have to let you both know that I just found your website and I LOVE it! I cannot stop checking out each recipe, pinning them, and making a grocery list!
    I cannot wait to make them all!! Everything sounds so yummy!! Also, because I have some health issues and food sensitivities – your recipes are just what I need! :)
    Your website has a GORGEOUS design and I LOVE LOVE your photography in every post!! You both are very talented and I look forward to making your recipes and following your website. :-)
    Thank you!

  19. Claudine says

    This came out amazing! I subbed pecans for the walnuts. We we’re divided on the chill factor! My kids liked it frozen. I loved it with softer silky texture! I will make my crust a little thinner next time, which is today because I am making it for a Mothers Day Brunch!
    Thanks so much!

  20. Adam says

    Love the recipe. Only one problem. I thought I’d be clever by making them mini in a cupcake tin… I didn’t get a single one out whole. Any tips for that? I even used a brief hot water soak to loosen things up.

  21. Beth says

    This more than satisfied my chocolate craving tonight. My husband and I make our own tofu so I used that and I thought it was great..and fast! thanks for the great site!

  22. Trangphanthiet says

    My daughter asked me to make this. I was skeptical so I only made the filling, to be eaten like a pudding. OMG after chilling in freezer for an hour it’s indescribably yummy. The texture and the flavor!!!! Whole pie next time for sure. Thank you so much for coming up with these incredible recipes. We made your black beans brownies and the pb swirl brownies all the time. You’re a genius.

  23. Kyla says

    I just ate a pretty big lunch and got super full, but after reading this post, I’m hungry again. I must make this! Thanks for the recipe (:

  24. says

    Oh. My. Gosh! I made this tonight and . . . whoa! Let’s just say that I have to wake up early to squeeze in a jog after the damage this pie did from me over-eating it! :) Thanks for the recipe–yummy!


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