6-Ingredient Vegan Chocolate Silk Pie

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Slices of Vegan Chocolate Silk Pie topped with coconut whipped cream and fresh raspberries

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.

Food processor filled with 3-Ingredient Brownie Crust

Not 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).

Pressing gluten-free vegan Brownie Crust into a pie pan

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.

Blender filled with smooth Vegan Chocolate Pie Filling
Pouring Vegan Chocolate Pie Filling into a Brownie Crust

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

Silken tofu is the magic here. 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.

Pie pan filled with a batch of our Vegan Chocolate Cream Pie recipe
Slices of Vegan Chocolate Silk Pie made with gluten-free Raw Brownie Crust

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.

Slices of Vegan Chocolate Silk Pie topped with coconut whipped cream and fresh raspberries

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

Mega chocolaty
Super satisfying
Reminiscent of mud pie
& A chocolate lover’s dream

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

Side view of two slices of Vegan GF Chocolate Silk Pie

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

Slice of Creamy Dream Vegan Chocolate Pie with a bite removed
Plates with slices of Vegan Chocolate Silk Pie

6-Ingredient Vegan Chocolate Silk Pie

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. Chocolaty, rich, fudgy — what's not to love?
Author Minimalist Baker
Plate with two slices of Vegan Chocolate Silk Pie topped with coconut whipped cream and raspberries
4.86 from 87 votes
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 3-4 Weeks
Does it keep? 4-5 Days



  • 1 ½ 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 ¾ cups dairy-free semisweet chocolate chips
  • 1/4 cup full fat coconut milk or coconut cream (or another dairy-free milk)


  • Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 slice Calories: 314 Carbohydrates: 36.1 g Protein: 6.5 g Fat: 18.9 g Saturated Fat: 7.1 g Polyunsaturated Fat: 6.3 g Monounsaturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 12 mg Potassium: 306 mg Fiber: 5 g Sugar: 27.7 g Vitamin A: 35 IU Vitamin C: 0.16 mg Calcium: 73.43 mg Iron: 3.1 mg

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  1. Heather says

    I started making this after a trip to Portland in which my friend and I indulge on all sorts of vegan food but we could not find a vegan mousse cake. I had been spoiled by NYC’s Candle Cafe.
    I made this and I LOVED it. I made it for thanksgiving and xmas at work for many omnivorus co-workers who demolished the whole plate. I have made graham craker crust, oreo crust, your raw brownie crust. I have mixed semi-sweet and bitter chocolate for the chocolate. I use oat or almond milk. I’ve done it without the crust into pudding cups. I prefer to freeze. The only think i’ve not done is use full-fat coconut milk. Im afraid it will be too good and I wont want to go back. Too high in calorie.

    • Support @ Minimalist Baker says

      Amazing! We love to hear how versatile this is. Thanks for the great review, Heather!

  2. Leah Culleny says

    Hey Minimalist Baker –

    I’ve been making this pie for several years now – I was mainly looking for a chocolate cream pie without the gelatin typically found in pudding mixes. I’ve served it at several events (never revealing the tofu) and folks love it – even more than I do! BUT I’M NOT HERE TO TALK ABOUT THAT. My dad is turning 80 in August, and he is managing heart disease thru diet, which means NO FATS. None. He really likes this pie, and it’s close, but….walnuts, NO. Semi-sweet chocolate, also NO. So my question is, is there a way to make this pie fat free OR is there another celebratory dessert you can point me to that is fat free? In case you are wondering, my dad is the coolest – no one believes his age, he’s a carpenter, farmer/gardener, poet, philosopher, artist, musician and the most open-hearted, compassionate guy there is. Thanks for any help you can provide! -Leah-

  3. Sarah says

    So I made this yesterday and I’m eating it right now, and I just can’t believe how delicious it is (I also can’t believe it’s vegan). I think I got a fudgier less pudding like result, and I LOVE it so much. I ended up using a little less tofu than the recipe asked for (I had more than enough, but then I drained it and 400g became 300)

  4. Ann says

    This recipe is delicious as is, and I’ve recently tried a slight modification that I wanted to share with you in case anyone wants an idea. Add a 1/2 tsp of peppermint oil to the filling during blending. Boom – mint chocolate silk pie! Sprinkle some crushed candy cane to the top for a festive holiday twist.

  5. Dori says

    I made this yesterday for Thanksgiving and my non-vegan family loved it. I used Ghiaradelli 70% chocolate chips and it was so rich and chocolatey. Yum!! I froze it to set ,then let it thaw before cutting. It was pudding consistently as mentioned, but still kept its shape and wasn’t hard to remove from pie pan. I kept in the frig over night and noticed there was liquid in the pie pan this morning where the empty slices are. I’m curious why. What did I do wrong? It still tasted delicious though!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it may be because of the fat content in your coconut milk? Did you use a nice full fat or was it runny?

  6. Lauren says

    I’ve been making this recipe for years! It’s a family favorite for the vegans and non-vegans alike. I always use almond milk, Willdwood brand tofu, and I vary the chocolate chips between semisweet, dark, or sometimes I do half semisweet and half dark (the dark chocolate chips make for a much richer filling). I also use a different gluten-free crust recipe from the Yummy Mummy Kitchen blog to more closely mimic traditional silk pie. Over the probably six times I’ve made this, I’ve never gotten the filling texture shown in the images above, but rather a texture virtually indistinguishable from a traditional silk pie texture, which is great! I also have noticed that putting the pie in the freezer to set results in a worse texture for mine, creating some crystallization. I think it might be the higher water content in almond milk? Not sure. But it sets amazingly in the fridge! Firm and not wobbly, but still deliciously smooth :) Oh! Also, if you taste the filling after blending and before setting, it can sometimes have a stronger tofu taste. Don’t be alarmed! After setting, any tofu flavor will surrender to the chocolate :)

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it! It does sound like the almond milk might be yielding a different result. Thanks so much for sharing your experience, Lauren!

  7. Malia says

    The recipe sounds tasty–I love chocolate tofu pudding and I love tofu. But, wow. As an Asian American, I feel really insulted by the tofu prefacing in your text. Assuming people think tofu is “gross” or “not for everyone” or even something “to be afraid of” is the kind of food shaming and othering that Asian Americans have been dealing with for years. This is language I encountered often 20-30 years ago, and it is disappointing to see it in such a recent text.

    On your IG account you wrote that “we stand in solidarity against racism and white supremacy, and acknowledge our privilege and responsibility to join this important conversation about race in America.”

    I think you have more work to do. You can start here with this post.

    To better understand what I’m talking about, I recommend you follow @thegodofcookery on IG and read everything he says, especially in stories. You might also do searches for “food shaming Asian” and read some of the essays you find. This summary of the NY Times boba/bubble tea article debacle is also applicable: https://www.teenvogue.com/story/new-york-times-boba-tea

    Good luck.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Malia, this post was written many years ago and I certainly lacked the awareness and cultural sensitivity that our brand stands for today. We will do better and change the language here. Sorry you found it before we did!

    • Sam says

      Uh, she wasn’t assuming anything tho.
      She also wasn’t shaming tofu or the people who enjoy it.

      She clarified that tofu isn’t something to be afraid of – it’s also okay to acknowledge that others may have different preferences to yours.

      That doesn’t make someone racist. You’re reaching.

      • Malia says

        Sam, I highly recommend you check out the resources I suggested.

        Also, fear and disgust are not preferences. I do, however, prefer that people not react that way to food that is very personal to my cultural identity.

        You should also know that portions of the recipe text were removed before you commented. Dana acknowledged there were inappropriate parts and has updated the text. As it stands now, the recipe text is much improved.

    • Ashley says

      I respectfully disagree here. She didn’t mention anything about ethnicity at all, she simply said it wasn’t gross or anything to be scared of. The word “Brussel sprouts” could be replaced and it would read the same, but no one would cry about that. We need to stop being offended at the every chance we get and try to see the good in peoples message. You don’t like it, don’t make the pie.

      • Kells Chandler says

        Unless you are Asian and have had the same lived experience, you don’t get to have an opinion about what is racist. White people thinking we get to decide what is racist or not IS white supremacist ideology in a nutshell.

        Signed, Fellow white person

  8. Kelikaneki says

    This is my husband’s favorite dessert. Extremely easy recipe when you use a ready made graham cracker crust (also his favorite) My non-vegan friends are absolutely blown away by how delicious it is. I use firm tofu and it sets up beautifully. I’m making it again today, in fact!

  9. nina says

    Made this for my family and everyone loved it! SO SO SO good ! I made a graham cracker crust, added 10 ounces silken tofu, mix of melted dark and milk chocolate, and a bit of cocoa powder – SO YUM!
    thanks :)) even my non-vegan friends loved it

    • Support @ Minimalist Baker says

      We’re so glad you and your friends enjoyed it, Nina! Thanks so much for sharing!

    • Jennifer says

      I made a half batch of the filling with dark chocolate that I had on hand and poured it into a popsicle mold….epic fudgesicles! Thanks for the great recipe.

    • Lucy says


      This is the second pie in a week I made. Took the first to a friend’s house and it was proclaimed this is a keeper and I can make it any time! 🤭 So….I made myself one to freeze slices and have on hand. It is lusciously, sinfully, wickedly delicious!

      Thank you for this crazy good EASY recipe! I did add a pinch of salt to the crust.

      I took photos! Wish I could post them. I also made a couple tarts. So freaking good!

      • Support @ Minimalist Baker says

        Yay! We’re so glad you enjoy this recipe, Lucy! Thanks so much for sharing! Feel free to tag us in a photo on instagram so we can see the photos =)

  10. JennyL says

    Delicious! Will definitely make this again. Easy to keep in freezer and access ‘as needed’. Made the crust with half walnuts and half pecans (on hand). Added a TB of maple syrup to crust to help it stay together and slightly sweeten. This was dessert after the Cauliflower Banh Mi–a decedant and much-enjoyed feast!

  11. Christina says

    Hi there!
    I know you say it is a rough estimate, but I think this recipe (and maybe others) will benefit from a more accurate nutritional information. For example, silken tofu, like any other kind of tofu, is a great source of calcium and iron. A quick google search shows 176 mg of calcium per 100g of tofu. Walnuts also have 98 mg per 100g.

    This is just to show you that your recipes are actually way more nutritious than the counter shows! Maybe chronometer could help here?

    • Support @ Minimalist Baker says

      Hi Christina, thanks for alerting us to this error. There was an issue importing the nutrition info with our recent site redesign and we are in the process of fixing each recipe manually. Thanks again for letting us know!

  12. Jose says

    Great recipe! I’ve been making a tofu mousse for years from just the soft water-packed silken tofu, chocolate chips, and maple syrup. It was always good but this is much better.
    I’ve made this specific recipe twice now. The first time I used the refrigerated water-packed soft silken tofu and this last time I used a box of the mori nu silken tofu. I bought the shelf stable stuff to have it on hand given tofu shortages I’ve found. If you can find it, I’d highly recommend this brand. It has a much more mild flavor. I didn’t think it needed any extra sweetener at all this way (which is why, I assume, there is none in the recipe!). But I also grated some orange peel into chocolate and my family thought it was a bit bitter. So I added some maple syrup anyway. Personally I thought it was great without though!
    Thanks for this recipe! It’s a favorite!

  13. Ciara says

    Can you add a banana to this recipe? I would like to make chocolate banana pudding. Or is it best just add sliced bananas on top of the crust rather than add them into the chocolate mix? Look forward to trying it!

    • Support @ Minimalist Baker says

      Hi Ciara, we think adding to the top would probably work better, but we haven’t tried it so we aren’t certain. Let us know if you do some experimenting!

  14. neda says

    this is one of the best chocolate desserts i have ever had. and to think minimal and wholesome ingredients! amazing! i chilled mine and then left it out for 10 minutes and served. the next night i sliced a couple pieces and left those out for 15 minutes and it tasted even better. so the ingredient i added was a bit more patience for eating this delicious thing. it got even silkier and just a more incredible texture overall.

  15. Lydia Thomas says

    SO good and quick to just throw everything in the food processor. I didn’t use that much milk, used 16 of tofu because that was my package, added a little bit of cocoa powder and mint extract because my friend made it with mint. Literally soooo good!! Also enjoy life chips are my favorite and worked great!!

  16. Adriana says

    Sooo good!! I added a spoonful of natural peanut butter and a tad of vanilla into the filling. Ran out of walnuts so used a half cup of walnuts and a cup of almonds for the crust. Still delicious!

  17. Erin says

    Let me set the scene:

    7 months pregnant

    Need chocolate NOW

    Working from home as schools are closed for the next 2 (at least) weeks.

    This pie is bliss and perfection. I added a pinch of salt to the crust, highly recommend. And I might have upped the chocolate chips just a bit. It tastes like chocolate ice cream, and with some chopped strawberries on top and coconut whipped cream, it could not be more perfect.

    Social isolation or no social isolation, make this. Now.

  18. Sherri Ryan says

    Instead of a pie I prepared 12 individual desserts in muffin tins lined with parchment cupcake lines. I had about 1/2 cup of filling left over the chef. (Me)

    Looks Delicious. Popped in the freezer.
    I like making portions. Pretty and convenient.

  19. Bob says

    I’m very confused about purchasing tofu and I don’t want to screw this recipe up I thought tofu that said silken, but it didn’t say silken firm. Will silken work or does the package have to say silken firm . I want to make it for the Oscars I hope you answer soon

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Silken should work! sorry for the late reply! We prefer firm silken vs. soft because it holds its shape better.

  20. Ann says

    I have no idea what a heaping is! What is it in grams please? Can you replace the choc chips with anything or leave them out altogether? If not do you have any other silken tofu dessert recipes?

      • Ann says

        Ann again. Just to let you know that although it was a while ago, I remember I made this because I wanted to use up some dates and tofu but didn’t have any chocolate in the house. I just bumped up the tofu and replaced the choc chips with cocoa powder and a bit of coconut oil (after researching how to make your own chocolate). Worked out fine, if a bit sloppy!

  21. adriana says

    I’d like to know which brands of Silken firm tofu you recommend? Sometimes when using tofu in sweet ingredients, I find I get a strong soy taste that can be hard to balance or cover up… wondering if tofu brand has something to do with this?

  22. Taylor says

    Made this recipe for a family Christmas gathering, and it was a hit both with vegans and non-vegans!
    I did use a store bought regular pie crust instead of the recipe’s version, and topped it with coconut whipped cream and chocolate shavings to make a sort of mock French silk pie. Will definitely be making this again!

  23. Josh says

    Make this pie a few times a year to rave reviews, from both vegans and non-vegans alike and people of all ages. An easy, awesome go-to…wondering which firmness of silken tofu you customarily use. I’ve made with two different ones but never remember which I prefer; curious what you use. Thanks…Josh

  24. Wendy Jo McCroskey says

    Excellent recipe. I was using up dates and over measured their addition. The result was a very sticky ‘crust.’ I think I will pulse walnuts minimally next time, reduce dates and add a little coconut oil. I would like a grainy tart crust that will bind but not stick. I think the texture will really add to the pie. Thank you!

  25. Sanne says

    Seriously, this is soooo good! Best vegan dessert I’ve made and so easy!… What a dangerous combination. I’m not religious, but bless you!!!! ??

  26. Alice says

    Hi Dana, Thanks for this absolutely delicious recipe which I made yesterday. The flavours are awesome – in fact I might be tempted to make just the filling with the other half of the coconut milk! The crust got stuck to the stainless steel pie base even with a layer of coconut oil, so I’ll use parchment paper next time. Agree amount of filling a little too much as it has that runny consistency. Would definitely make again!

  27. Isidora says

    Words aren’t enough to describe the incredible taste experience we have with this pie, we love it! I have been making quite a lot of your recipes and never disappoint me, I always have great results, delicious mixing of flavors…Thank you Dana, I declare myself a big fan of Minimalist Baker!!!

  28. Asha says

    This was fantastic. I made it in a rush, subbed ground almonds for whole ones, and didn’t blend for much longer than 20 seconds. It still came together beautifully, and was DIVINE the next day – sitting in the fridge for a day really helped the flavours bind!

  29. Izzy says

    Hi Dana,

    I have some silken tofu on hand and came across this recipe which looks amazing!! :o)

    I would like to make it raw as possible so I want to use raw Cocao powder and maple syrup to sweeten. Would this work, if so how much would you suggest to add??

    Please let me know.

    Thank you :o) xx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tried it that way and I fear it wouldn’t thicken up as well..but if you try it let us know how it goes!

  30. Laurie Anderson says

    I began a raw vegan diet after finding out I had cancer for the second time – I was in remission for 12 yrs and was diagnosed with the scary MMMT. My son’s girlfriend found and made this recipe for me at Thansgiving 3 years ago and it is now a family tradition, even though none of my family follows a very healthy diet! Everyone who tries it loves it, and can ‘t believe it’s made with tofu! Absolutely one of my favorite sweets!!!!

  31. Maya says

    Looks amazing ! Delicious and simple at the same time….
    Could you please tell me what is the weight of your ” 1 3/4 cups dairy-free semisweet chocolate chips” ??
    I live in Europe so i’m not sure to have the same one as you…
    Thanks !

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Maya! You can switch over to the metric option by clicking “metric” vs “standard” just above the ingredients!

  32. Kat says

    I have been making this pie for over a year now for my dad who has cancer and eats a plant based diet but has a sweet tooth and he LOVES it! Today I made it but didn’t have walnuts so I used almonds and oat flour together to equal 1.5 cups for the crust and threw in a tbsp of melted coconut oil with the dates then used my hands to squeeze together the crust then pressed into the pie plate. I actually baked my crust but normally I dont and just follow recipe as is and its always amazing. Thanks for posting!!!

  33. Marty says

    The first time I made this it was divine. I doubled the recipe and it is not firming up. Cant remember if I just used the firm part of the coconut milk or with the liquid part. Need your response too, if possible.

    • Support @ Minimalist Baker says

      Hi Marty, this recipe uses the firm and liquid part of the coconut milk. Is it possible that one of the ingredients didn’t get doubled?

    • Laurie Anderson says

      Make sure to really really dry the tofu. It makes a huge difference in the way it sets. Trust me, I’ve made it enough times to know that you can’t dry the tofu enough!

  34. anna says

    I love this recipe but really struggled with the dates. They just wouldn’t break up. I soaked them in hot water too for a long time. Any suggestions?

    • Support @ Minimalist Baker says

      Did you use medjool dates? Do you have a powerful food processor? Those would be our best suggestions! Hope that helps!

  35. Marty says

    I made this the other day and used the coconut cream instead of the coconut milk. It came out very hard. Will there be a softer, smoother difference if I use the coconut milk? Thank you.

    • Support @ Minimalist Baker says

      If you are looking for a softer texture, using coconut milk would be a good choice! Hope that helps!

  36. Suzanne says

    I made this 2x now and it’s amaZing and such a big hit! The second time, I added peanut butter to the filling. Yummmm!!!

    Question: do you think I could use the filling as a stand alone pudding?

    • Support @ Minimalist Baker says

      So glad you enjoyed it, Suzanne! We think the filling would make an awesome pudding! Great idea!

    • charlotte says

      I was going through comments wondering if anyone thought pudding was a good idea because this is what I want to do instead. And here you are!! No one here will eat tofu so I was poking around as to what to do with it. You have a talent and so very glad you share.

  37. Lisa K. says

    I made this over the weekend and what a huge hit! I used can coconut milk and scooped out as much of the hard stuff on the top as I could, so I’m thinking that helped cause its pretty firm when just sitting in the fridge! Tried to freeze it and broke the tip of a knife, LOL! My pre-schoolers LOVE it so huge mommy win for me!! :) Thank you I absolutely love this blog and every one of the recipes I’ve tried so far!

  38. Cat says

    This is my favorite pie! I have made it a few times but this year I made it for Christmas. My mom who hates tofu, enjoyed it very much! Thanks for posting this recipe.

  39. Geraldine says

    I tried it and loved it. It’s even better after un few days. I used 75% chocolate bars. As a variation, I use raw organic peanuts instead of walnuts and added some coconut flakes and it’s great as well.

  40. Brett says

    Great recipe! Even people whole aren’t vegetarian/vegan love to eat this!! Also, I didn’t have any coconut milk so I used blended cashew cream instead and it tastes really good. It ends up being more a olidified too if that’s what you like.

  41. mishka says

    Hi! I LOVE this recipe! Am wondering-do you cover the pie when you chill it to set? I usually do a seal of plastic, then foil on top. Is there any reason to leave it uncovered? Just wondering what you do to set. Thank you!! :)

  42. Rayca says

    So, what type of silken tofu is used? There’s different firmness, i.e., soft, firm, etc. Silken is just the silkiness, not the firmness.

  43. Florencia says

    HIIIII Dana, freaking love your blog. I am trying to make this and I dont have that many chocolate chips, you think powdered cocoa would work for the pie? thanks

  44. Cynthia says

    Absolute perfection. Not too sweet, and so simple! This will become a regular make for us. I made cupcakes out of these, and they were absolutely lovely.

  45. Liz Herbes says

    I made this fabulous dessert tonight. My husband and I thought it was absolutely delicious! Because I had 16 ounces of silken tofu, I increase the amount of chocolate chips to 2 cups but used only half a cup of light coconut milk. I also lightly sprayed the glass pie pan with canola oil . The pie easily came out of the dish and the consistency was perfect. Thank you, Dana.! I have enjoyed every one of the your recipes that I have made! I so appreciate you and your willingness to share your culinary creations!

    • Support @ Minimalist Baker says

      Hi Lisa! We haven’t tried using pumpkin seeds and can’t say for sure. If you give it a try though, report back! You may be interested in using this crust instead?

  46. Tracy says

    I’m a learner in the kitchen (and live your recipes) . I don’t even have a pie dish- would anyone recommend size dish for this recipe please.

  47. Olivia Sant says

    I just want to thank you for all of your amazing recipes! I love your blog and your work never fails to impress. I have made this pie countless times, and sometimes just make the filling, and serve it as mousse. This is one of my allltime favourite recipes – it’s so quick, easy, and delicious!
    Thank you again for all your work. This blog has helped made my veganism so, so enjoyable!

    • Support @ Minimalist Baker says

      Thanks so much for the kind words, Olivia! We’re so glad you are finding the recipes helpful! :D

  48. Lauren says

    Amazing recipe!!! My omni family couldn’t believe this was made from tofu. I did an Oreo crust instead (because I am nothing if not a FAT vegan haha) and it was delicious. Added a little coconut oil (2 tsp I think) to help it solidify.

  49. Lynette says

    Made this for my husband who is lactose intolerant and he loved it – said it was nice to have such a rich creamy dessert without feeling sick later. Will definitely make this again.

  50. Mo says

    I made this and it was delicious. A keeper for sure! Due to ingredients I had on hand, I made the following tweaks and it worked very well!

    10oz only of silken tofu

    300g Choc (same as recipe called for) but I mixed 74% dark choc and another lower quality dark cooking Choc. 50g/250g split.

    Also I substituted walnuts for a mix of cashews and hazelnuts in the base.

    I also added to the filling (to replace missing tofu!):
    2tbsp coconut oil
    1 tsp vanilla essence
    2 tbsp maple syrup
    Pinch of salt

    Put it in freezer for approx 3 hrs before serving and it was perfectly set and silky and smooth. Pieces held together well but wasn’t too hard.

  51. Kelly Patton says

    This was a dream! I spent quite a bit of time (and towels) drawing out the liquid from the tofu and I believe it contributed to the extra firm and silky quality. I followed the recipe and even my extremely picky eater (10 year old) absolutely loved it. So thankful for this winner of a recipe -excellent job and thank you! I can’t wait to try a white chocolate version with some lemon zest!

  52. Zoe-Raven says

    I made two for thanksgiving and my in laws (who are VERY against vegan food in general) LOVED them! It was such a hit that I had to make two more pies because they were gone so quickly. I will definitely be making these again and again.

  53. Denise says

    hi there–I’m wondering if this crust would work with almonds or cashews because i am making it for someone who is allergic to pecans and walnuts,


  54. Deanna Stilwell says

    What was there not to love about this recipe?! I followed the recipe exactly as written. I expected the pie filling to be soft given the comments, but after taking it from the freezer and letting it sit out a bit, it held up perfectly, smooth and creamy. The amount of crust and filling fit PERFECTLY in my 9 1/2″ x 1″ round tart pan giving the presentation more pizzazz. Finally, it’s a no bake recipe which makes it less time consuming and does not involve heating up the oven on a hot summer day. This recipe is a keeper. Thanks, Dana.

  55. Frances says

    I’m gathering pie recipes for my Dad’s 85th birthday party (two weeks from today!). He hates cake, loves pie, so guess what I’m doing for the next two weeks solid? I’m a lone plant based doctor (one of Dr. Weil’s fellows, actually) in a sea of carnivores amongst my family and their friends, so “sneaking” tofu to them in a seemingly decadent pie seems like a good plan. I’m making mini-pies to save the mess of the giant pies, so thanks for the tip up above in reviews. My question is : has anyone tried freezing this (or any other tofu pie), and was it successful?

  56. Baulo Ansel says

    This is my new favorite dessert. I make it just like the recipe. My daughter has Celiac’s disease and is Lactose Intolerant and is vegetarian. I’m trying to do the Forks over Knives lifestyle change. I have been vegetarian all of my adult life and I’m Lactose Intolerant. This pie takes care of my sweet tooth and is healthy, too.

  57. Baulo Ansel says

    Love this recipe just the way it is. I make it for special occasions. It works for my vegan friends and for my daughter who is vegetarian and gluten and dairy free. It is a hit at pot lucks.

  58. Adam says

    I made this using cocoa powder and sugar instead of chocolate chips and it was well received. Thinking about trying this as a coconut cream or banana cream pie by tweaking the tofu mixture a bit.

  59. TreeofVeg says

    Where do you get coconut whipped cream in California? Does it have a bunch of junk in it ? Also can you use coconut cream instead of dairyfree milk in this recipe?

  60. Vanessa says

    Great recipe! I used firm tofu as another commenter suggested, and I used a store bought Graham cracker crust since I already had it handy. Delicious!

  61. Dana says

    I made this yesterday for my birthday. 100% delicious and such a crowd pleaser!!! Can’t wait to make for future events and wow people that it’s vegan!

  62. Jennifer says

    This is very good and company agreed. Made it in small, individual tart pans. (Makes 4) The crust really compliments the pie and I thought topping with strawberries made it even better. Used coconut cream and had zero issue with it keeping firm. Used Nasoya organic silken tofu and had no “tofu” taste. And Trader Joe’s “accidentally” vegan chocolate chips. If you like chocolate this won’t disappoint. Thank you for a great recipe- it’s a keeper.

  63. Tanya says

    I’m in heaven!! I was craving something sweet, and since I had a package of silk tofu in a fridge, I started searching for recipes, and came across this page. So easy, quick and dreamy! Since I’m not a walnuts fan, I substituted them with almonds. Also I used carob powder instead of cacao because I just ran out of it, and it worked just fine. So happy that I found this recipe, it’s really delicious!

  64. Suzanne says

    I used cacao nibs instead of actual chocolate chips. It is very rich and chocolatey – so much so that it prevents me from overeating but I still get my dessert/chocolate/sweet craving satisfied.
    Pros: fairly easy to make
    Looks pretty
    Sets up perfectly in the fridge
    Easy to slice
    Tastes pretty good but …
    Con: A little too rich/sweet

    All in all, I think I would gladly make this to take to a party with coconut whipped cream as a topping. I would cut very thin slices to serve it because of its richness.

  65. Molly says

    Hello! this looks so yummmmmmy! Soy gives me hives, so that’s a no-go, but I saw coconut cream mentioned above… Would that substitute for the silken tofu? Would I use 12 oz? Any other tips?

  66. Paula says

    Any suggestions on how I could sub mostly cacao powder instead of the chocolate chips with maybe a little honey as a sweetener? Really try to cut out he extra sugars as much as I can! Thanks-love the site!

  67. Margot says

    I made this for Christmas and LOVED it. Made ahead and froze it, then took it frozen to our family potluck so it was perfectly thawed by the time we served. The filling is thick and rich and the chocolate in the crust is a brilliant touch.
    I substituted oats for the walnuts since I have a nut allergy, which worked fine but I might experiment with other ingredients as they have a rather “healthy” flavour which gives away this pie’s secrets!! Another minimalist baker favourite for my repertoire, thank you so much Dana :)

  68. Sarah says

    Just made this and find it to be just ok. I used Enjoy Life semi-sweet chocolate chips (which I’ve use for other recipes and like them), Sprouts store brand organic canned full fat coconut milk, firm silken tofu, and a store bought frozen pie shell I had left over. So this is a review on just the filling. I stuck the pie in the freezer for an hour, checked it was nice a cold, and cut a slice to taste.
    The texture is nice – very creamy and smooth. But not light and fluffy like french silk pie. It’s more like a mousse or pudding or mud pie as described. I’d definitely rename it vegan chocolate mousse pie. I’m not getting blown away by the flavor like others. It is indeed very rich and chocolatey, but maybe too rich, and not sweet enough, as I find it almost bitter. On top of the bitterness, there’s something else that tastes off-putting. It could be the tofu or that it tastes nothing like a french silk pie, so you’re going in hoping for a certain flavor, and not getting it. If I put enough sweetened whipped coconut cream on it, it’s decent and balances out the flavor. Not a keeper. :(
    I use vegan recipes often since I can’t have dairy, but next I’m going to try a classic french silk pie, eggs and all, with vegan butter.

  69. adey says

    Do you have a nut free pie crust that would work well with this filling? I’m going to make these for a pie day at school but nuts are a no no.

      • Erin says

        This recipe was so much easier than many other ~fancy~ vegan desserts and is definitely something I’ll make again to share with all types of eaters! One of the best dessert recipes I’ve tried, vegan or otherwise.

  70. Jessica says

    This pie is very tasty, and easy to make. I used a graham cracker crust and added a teaspoon of arrowroot powder to stiffen the filling a bit. Calling for 12 ounces of tofu silken tofu instead of scaling the recipe up to use 16 ounces (the typical package of tofu) is ust not an economical use of ingredients, Twelve ounces makes it tough to double the recipe as well. Something to consider in the future.

  71. Joanna Crowson says

    Just made this and it was totally delicious – Because I didn’t have any dates I swapped the base for your almond/oat/oil baked base which was a great combination and added some salty crunch to the overall experience. (In a further change due to another missing ingredient, I swapped the coconut oil for cold-pressed sunflower oil – also delicious). Congratulations on your efforts and thanks!

  72. ninjahzu says

    I don’t normally comment on recipes nor have had success in the past with vegan deserts, but this was just sensational! thank you kindly for sharing a wonderful recipe. I made it tonight and turned out perfect! Dana, you are a star!

    Wish i read the comments before making this but thats okay as i will make this again and again, will try cup cake size next time. I did find it a little too sweet and will try substituting it with less maple syrup, then again its probably fine for others as i am quitting sugar slowly. I used dark chocolate which worked nicely (made it rich and stopped me from devouring the entire thing!).

    Cannot wait to share this with friends, make it for Christmas and surprise people its a vegan recipe.

    What i love the most about this is that it is pretty much tastes the same as a standard chocolate mousse!!


  73. Nicole says

    LOVE this recipe! I added a dash of cinnamon and about 2 tsps of instant coffee to the chocolate to hide the tofu taste a little – I was so nervous for my anti-tofu family to be able to tell! The pie was a TOTAL hit and I waited until they all had at least a few bites before I broke the news that all loved this vegan pie that is made with tofu!
    Thank you for yet another amazing recipe!

  74. ivana says

    I’ve never used tofu before, so I’m trying to figure out if I should use soft, firm or extra firm?
    Thanks in advance :)

    • Support @ Minimalist Baker says

      Hi Ivana, check out other comments for more information about this but I’d suggest extra firm!

  75. Cheryl A. says

    This was so delicious! The one thing I would suggest is making individual servings in ramekins because serving slices of it was a challenge. It didn’t look as good as it tastes by the time I was done trying to plate it! Maybe I did something wrong but next time I’m doing ramekins! I also added a fresh raspberry sauce. A little fruit sent it over the top!

  76. Alyse says

    I made this for friends and we all agreed it was incredibly sweet; cut the use of chocolate chips to just 1-cup and it was much better. No one was able to guess that I had used tofu in the ‘cream’ part of the pie; awesome vegan dessert!

  77. Sharon says

    Just made this. So easy and delicious!! I cheated and used a pre made crust this time. Thanks for sharing!

  78. Amie says

    Incredible. Non-vegans went crazy for it here. My changes: Mori-Nu Silken Extra Firm tofu, with slightly less than 1/4 coconut oil added. I wanted a firm pie. It was perfect. Frozen for an hour before serving. Thanks so much minimilistbaker!

  79. bella says

    I just made it today for the first time, and it was amazing to try something so simple and speedy. I’m used to spending hours working on things (and cleaning up after them) and this was so painless. Amazing!

    I’ve only just dived into veganism (and dragged my mother into it, at least at home) and I have to say I was thrilled with how perfectly this came out. My mum loved it too, and she is a real dessert aficionado, so it did very well, and she’s even talking about if I would make another for her to take to her office for their weekly morning tea. Thank you so much for sharing this! I’m looking forward to trying out more recipes :D

  80. Mat says

    I got to thinking “I wonder if there are any healthy pie recipes out there”.
    A short Googling later turned up this recipe. I brought it in to the coworkers for evaluation as my tastes are a bit eccentric and it was unanimously decided that it was easily one of the best desserts they’d ever tasted. Then I told them that it was dairy-free and packed in some pretty awesome raw ingredients and they have all since DEMANDED the recipe.
    Thanks for sharing this with us, Dana. A true masterpiece.

  81. Rachel says

    one of the best vegan/gluten free desserts I have ever made! It was a huge hit with non vegans alike. They couldn’t believe it had tofu in it :) served it with coconut whipped cream OMG. think I might go make another one right now, my mouth is starting to water. thanks so much for the amazing recipe!!

  82. Gina says

    My son’s girlfriend brought this to Christmas dinner knowing that I can’t eat most desserts. I was so blessed and it was fabulous. She went out of town to Mexico but upon her return emailed me the link to this luscious pie – I’m so excited, makin your pie tonight – yeah, I get dessert! Last nights dessert was prunes and almonds – meh! Can’t wait and so glad to be introduced to the minimalist baker!

  83. Amber says

    I made this for myself my husband our two kids and my mother for our Christmas dinner the other night and it was amazing. I melted the chocolate chips with about a tablespoon of coconut oil because I was worried about thickness. I also threw about a quarter cup of cocoa powder in the blender with everything because I like my chocolate rich. I never froze it just let it sit in the fridge for about 2 hours and I used a store bought graham cracker crust because I was pressed for time. But it turned out amazing and I served it with a homemade berry compote. So good and you cannot taste the tofu which is great for those non vegan haters ;)

  84. Christina G says

    OMG! This is super easy to make and amazing. Even the non-vegan family loved it :) I added cacao nibs and black chia seeds to the crust…delicious! Thank you so much for posting this.

  85. Carolina says

    I made this recipe and was a real success!
    I made them in small cups, individual servings (30 cups), as I had a party and I didn’t want to deal with cutting and serving in plates. Everyone loved them and kept coming for more little cups. I just made the recipe again just for us!!!! Thanks so much for posting this recipe :)

  86. Honor says

    This is soooo delicious!! so moorish, so creamy and tasty. Super easy as well. Thank you so much for the recipe I am obsessed with it!

  87. Faye says

    Kind of a dumb question, but does the coconut milk give the pie a strong coconut flavor? Would it hold up just as well using almond milk?


  88. Jojo says

    Amazing! Probably the best cake I’ve ever made. I used silken tofu, and consistency was great. Somebody mentioned coconut oil, but it worked well without it. The firmest raw vegan cake I ever had! I used special dark unsweetened cacao powder and the result is unbeatable. Definitely making it for my birthday.

    Thank you so much for making my life simpler – I am a raw desert junkie, thats need frequent quick fix :)

  89. Elizabeth Schneider says

    This is a great recipe. I have made it twice and both times it went over big time. Both times, however, I found that the pie was too hard coming out of the freezer, even after sitting out for 20 minutes or so. In fact even after it was cut and sat out for an hour or more on a July evening the pie held its shape much more so that the one shown in the photos that accompany the recipe. Perhaps this is because I used Firm Silken tofu. (It is also available in Soft and Extra Firm.) I also used low-fat coconut milk in the filling. I think if I made it again (and I likely will) I will simply refrigerate it.

  90. Michele says

    I used your crust and a similar filling. My filling was a little firmer and no need to freeze. My ingredients for the filling are: 1 package silken firm tofu (did not pat dry and barely drained), 1/3 cup maple syrup, 1 cup Enjoy Life dark morsels, & 2 t. of maple syrup (same prep). It’s superb, but I cannot remember where I got the recipe. The crust for us was a bit too sticky/wet/oily. 3 of us felt it would be better if had more of a baked texture. It just didn’t go well with the filling. It was almost like having the filling on a raw brownie, each of which are great on their own, but for us it didn’t work. Would love to figure out a way to make it work (needs to be gluten-free & vegan)! Any suggestions? Thx!

  91. Dave says

    I added raw cashews to almond milk and blended till smooth in a vitamix and then added 2 tablespoonfuls of cocoa and 2 teaspoonfuls of vanilla . I also increased chocolate chips to 2 cups of 60% cocoa type, blended all together and poured in a chocolate graham crust. Froze it and ate for pie day, it was so simple to make and super rich and tasty.

  92. Theodora says

    Any chance you could convert the cups and ounces to grams for me?? Or maybe direct me to a link that you use for both? I’d really appreciate it, thanks!

  93. Jasmyn says

    I’m not sure what I did wrong, maybe you could help me…

    (Ok kids, story time)

    Today was my mothers birthday and she requested French Silk Pie, along with a vegan version for my sister. The recipe I used for the non-vegan pie is one that has been in my family for 4 generations… for a standard sized pie shell (or in my case, 12 mini graham cracker pie shells), the recipe calls for 1 stick of butter, 3/4 cup of sugar, 2 eggs, and ONE ounce of chocolate (melted, unsweetened), all creamed together. And it comes out tasty every time.

    That’s why I scratched my head a bit when I saw that this recipe, for the same amount of filling (1 pie/12 minis) called for 1.75 cups of chocolate chips… in ounces, that’s about 10.5 ounces, versus the 1 ounce used in the non-vegan pie. I figured, ok, maybe it’s because its not unsweetened like my recipe? Or maybe the tofu or coconut milk bland it out so it need a lot of chocolate? Hmm…

    Since I trust your site, I just accepted it and bought the ingredients. Since I was only making 6 mini pies instead of 12, I halved the recipe. That’s 5.25 oz. And since it still seemed like so much to me, I only put in 4.5 oz of chocolate, and I added 1/3 cup instead of 1/4 cup of the coconut milk (halved recipe, remember)… and 6 oz of tofu. When all was said and done, the pie filling was wayyyyyyy too strong. Firstly it wasn’t sweet enough at all so I put a bunch of sugar and it still wasn’t sweet enough. And it was way too chocolaty. It was a couple shades darker brown then yours here. I added another generous 1/3 cup of the coconut milk and some more sugar, and even then it was still really strong. It almost tasted like a really thick triple chocolate brownie batter. I had to fudge with it a little more before it was okay (and I somehow ended up with over double the amount needed to fill all the mini pie shells!!), but it still wasn’t /that/ good to me.

    I don’t think it was your recipe, since everyone else loves it! And it isn’t my calculations (halving the recipe and using ounces instead of cups for the chocolate), because I quadruple-checked my math. And I didn’t forget to put anything in, and I measured correctly… so what could it possibly be??! Any ideas?

  94. Amanda says

    Just wanted to let you know – I’ve made this recipe three times in the last couple months. Thanksgiving and Christmas included. It’s been a hit every time! Thank you for this amazing recipe!

  95. Jen Orenstein says

    I made this pie along with some other dishes fro the holiday meal suggestions. It was a hit! I froze it and then put it in th fridge a couple of hours before serving…The consistency was sort of like melty ice cream…perfect. The crust did crumble a bit and the next day it wasn’t holding it’s shape quite as well, but I adored the crust. This was a perfect dessert for my 6 year old who can’t have wheat or dairy, and misses both.

  96. Leah says

    Great recipes, thanks for sharing. I’m a tad baffled by a couple things tho. First, the “crust” – the recipe made a LOT of the mixture! I have a feeling mine came out too thick (not that anyone is complaining, it just seemed like a lot). The problematic bit was how super sticky it is! I didnt have coconut oil on hand, and the vegan aspect of the recipe was not important to me, so I substituted butter for greasing the pan. Froze the pie and found it impossible to serve without utter destruction! Laughed and called it “delicious chocolate slop” but would like to fix this for next time. Am I the only tester to have this problem?

    Second was the direction for serving. As mentioned, I froze the pie out of concern it would be too messy to serve simply chilled (irony noted)… But even after the suggested 15 minutes to thaw, that thing was rock solid. It was actually still pretty frozen after an hour, so I finally just served it as is, instead of how I’d intended – as a silky creamy pie.

    The combined snafus were a bummer but the flavor is incredible – when I tasted the filling I was surprised and wary of the fairly obvious and distinct tofu-flavor that came thru…but after chilling that flavor disappeared entirely and left behind only the promised “mega chocolate-y-ness”. Because it was so, do tasty I plan to try again, but would love to fix whatever I did wrong to make serving all but impossible.

    • Amanda says

      I’ve made this recipe 3x in the last couple months.. i agree the crust is very sticky! the last time i made it (christmas) i ground up gluten free cookies and added melted earth balance :) it was much neater to serve! but personally i prefer the original crust when it comes to taste. it’s much richer. I’d recommend waiting more than 15 mins to thaw. I waited around an hour and while it was messier, it was also creamier. :)

  97. Julia says

    My boyfriend made this for me as a surprise treat and omg it was amazing!! The filling alone could be eaten with a spoon. I also am addicted to larabars and I love that the crust was one giant larabar. This is a stunner!!

  98. Amanda says

    I made this tonight to take to a BBQ. No one even had a clue it was even Vegan, let alone that it had tofu in it. It was a hit with the carnivores and veg-lovers alike. We will definitely be repeating it. Thanks!!!

  99. C says

    Hi, this looks wonderful! I was wondering if there was a specific brand of tofu that you used for this. I’ve used mori-nu for a similar recipe (based on a recommendation) and loved it, but the grocery stores near my no longer carry it. I am hesitant to try another brand because I’ve heard some can be very tofu-y in flavor, so I was wondering which brand you use.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Unfortunately, that’s the brand I love, too! Otherwise, I buy from Trader’s, but they don’t carry silken. Sorry I couldn’t be of more help!

  100. Jen 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      regular tofu will not work here – it’s too thick and has a stronger flavor.

  101. 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 (:

  102. 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.

  103. 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!

  104. 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.

  105. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nice! So glad you all enjoyed it. Thanks for sharing, Claudine! Happy Mother’s Day!

  106. 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!

  107. Amanda says

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

  108. 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!

  109. 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.

  110. 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 ;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  111. Nai says

    Oh my gosh, that sounds heavenly!

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


  112. Lily (A Rhubarb Rhapsody) says

    That texture looks incredible! Tofu’s awesome in desserts and is so underrated. I’ve used it in cheesecake and mousse but this pie is far superior!

  113. Charlotte 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!

  114. Katy says

    WOW. Awesome. I want this right now!! Tofu is awesome for firming up dairy-free desserts, I’m not afraid!!

  115. Brooke 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!!! ;)

  116. Lisa @ Simple Pairings says

    Oh! Chocolate Silk Pie is so fabulous, isn’t it? A chocolate lover’s dream come true. So indulgent, so rich, and so satisfying! I love your healthier take!

  117. celeste wilson says

    This pie looks amazing!!! I wish this vegan sweet dish was around during my family’s Easter brunch today!!!!

  118. Mari 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.

      • Kim says

        Tofu is magical in desserts – nothing to be afraid of! I can’t wait to try this pie.

        Thanks for the name of the cafe! I’m planning a trip to Bali later this year and I’d love to check it out. Do you happen to remember any other cafes that you would recommend? Also, your website is my FAVORITE of all the blogs, no lie! It’s the first place I look when I’m looking for new recipes. <3

  119. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  120. 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.

    • Avatar for Dana @ Minimalist BakerJohn 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.

  121. 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. (;

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  122. Suzanne @RollWithIt says

    Oh my gosh I feel like I can taste this right through the screen! It looks SOOOOOO GOOOD! Will have to try once I am back on chocolate. Hope you are having a great weekend!

  123. Naoko 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

      • Naoko 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!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

          • Naoko 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 :)

  124. Ceara @ Ceara's Kitchen says

    I LOVE LOVE LOVE the simplicity of this chocolate pie! And using a raw chocolate brownie for the crust!? Ingenius! Can’t wait to try this! Happy Easter!

  125. marfigs says

    My brain just broke! This looks SO amazing and decadent and oh yes! Birthday cake material for my husband :D :D

  126. Shonalika 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

  127. Ala 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!

  128. Baby June says

    Any chance you could site your sources? Have noticed you tend not to do that on relatively common iterations of recipes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  129. Candace @ The Wheatless Kitchen says

    Grrrl, I CAN’T WAIT to make this pie! It looks so dang delicious. This is why you are my favorite, you never disappoint :)

  130. Annie 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.

  131. Katie @ Veggie and the Beast 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  132. Emma 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

    • Ashley M at (never)homemaker 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.

        • Ashley 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.

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

    • Lauretta Roberts says

      I would like to share my ingredients in tofu pie. I add cocoa, peanut butter, vanilla honey and
      powdered sugar. I don’t have an exact amounts,I taste as I go. For the crust I use graham crackers and
      make my own, I add a dash of cinnamon because its good for you! Refrigerate the crust while making
      the filling. I make the filling in the food processor, the peanut butter and powder sugar help the pie
      set up. Refrigerate the whole pie for an hour or so before serving. Don’t forget to top the pie with
      mini chips or chopped nuts, it makes it look a bit fancy.
      Have fun in the kitchen and enjoy the pie!!!