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6-Ingredient Vegan Chocolate Silk Pie

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 CrustNot 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. 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.

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

Rich
Creamy
Velvety
Mega chocolaty
Super satisfying
Shareable
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

Print
Plate with two slices of Vegan Chocolate Silk Pie topped with coconut whipped cream and raspberries
4.79 from 60 votes

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
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 (slices)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 3-4 Weeks
Does it keep? 4-5 Days

Ingredients

US Customary - Metric

Crust:

  • 1 1/2 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)

Filling:

  • 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)

Instructions

  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.

Notes

*Pie loosely adapted from Alton Brown
*Crust adapted from my 5 Minute Espresso Walnut Brownies
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 12 slices)

  • Calories: 330
  • Fat: 20g
  • Saturated fat: 7g
  • Sodium: 13mg
  • Carbohydrates: 36g
  • Fiber: 4.8g
  • Sugar: 26g
  • Protein: 6.7g
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219 Comments 30 minutes or less, 7 ingredients or less, Dairy-Free, Egg-Free, Gluten Free, Holiday, No Bake, Oil-Free, Refined Sugar-Free, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for JoshJosh says

    November 25, 2019 at 5:45 pm

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 26, 2019 at 5:00 pm

      Hi Josh, we’re so glad you enjoy it! We like firm silken tofu. Hope that helps!

      Reply
      • Avatar for NikkiNikki says

        November 28, 2019 at 8:10 am

        I was a bit skeptical with the tofu but I should have known better with a recipe coming from you. You never disappoint!! This is amazing, genius, brilliant!! I can’t say enough about your talent. Bravo 👏

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          November 28, 2019 at 10:06 am

          Thanks, Nikki!

          Reply
  2. Avatar for Wendy Jo McCroskeyWendy Jo McCroskey says

    November 9, 2019 at 7:31 am

    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!

    Reply
  3. Avatar for SanneSanne says

    October 28, 2019 at 4:06 am

    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!!!! ??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 28, 2019 at 7:41 am

      Wonderful! Thanks for sharing, Sanne!

      Reply
  4. Avatar for AliceAlice says

    September 8, 2019 at 12:30 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 8, 2019 at 10:08 am

      Thanks for the feedback, Alice! We’ll revisit the recipe to see if we can make any improvements.

      Reply
  5. Avatar for IsidoraIsidora says

    August 22, 2019 at 8:32 am

    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!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 22, 2019 at 10:45 am

      xo! Thanks, Isadora!

      Reply
  6. Avatar for AshaAsha says

    July 25, 2019 at 5:57 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 25, 2019 at 9:28 am

      Thanks, Asha!

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 25, 2019 at 10:11 am

      Lovely, thanks for sharing, Asha!

      Reply
  7. Avatar for IzzyIzzy says

    July 4, 2019 at 5:55 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 5, 2019 at 9:42 am

      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!

      Reply
  8. Avatar for Laurie AndersonLaurie Anderson says

    May 17, 2019 at 1:07 pm

    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!!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 17, 2019 at 1:14 pm

      So glad you enjoyed this, Laurie!

      Reply
  9. Avatar for MayaMaya says

    May 12, 2019 at 3:37 pm

    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 !

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 13, 2019 at 9:49 am

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

      Reply
  10. Avatar for KatKat says

    April 22, 2019 at 2:15 pm

    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!!!

    Reply
  11. Avatar for MartyMarty says

    April 20, 2019 at 10:38 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 22, 2019 at 8:20 am

      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?

      Reply
    • Avatar for Laurie AndersonLaurie Anderson says

      May 17, 2019 at 1:10 pm

      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!

      Reply
  12. Avatar for annaanna says

    April 17, 2019 at 8:19 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 18, 2019 at 10:45 am

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

      Reply
  13. Avatar for MartyMarty says

    April 14, 2019 at 5:39 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 17, 2019 at 1:15 pm

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

      Reply
  14. Avatar for SuzanneSuzanne says

    March 5, 2019 at 1:28 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 6, 2019 at 9:22 am

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

      Reply
  15. Avatar for SuzanneSuzanne says

    February 16, 2019 at 4:24 pm

    Hi! Do you think this would be good with peanut butter added to the filling?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 18, 2019 at 7:38 am

      Yes!

      Reply
      • Avatar for SuzanneSuzanne says

        March 5, 2019 at 1:29 pm

        It was sooooo good!

        Reply
  16. Avatar for Lisa K.Lisa K. says

    January 29, 2019 at 5:20 pm

    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!

    Reply
  17. Avatar for CatCat says

    January 7, 2019 at 5:41 am

    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.

    Reply
  18. Avatar for GeraldineGeraldine says

    January 2, 2019 at 4:15 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 2, 2019 at 8:40 am

      Smart! Thanks for sharing, Geraldine!

      Reply
  19. Avatar for BrettBrett says

    November 22, 2018 at 5:35 pm

    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.

    Reply
    • Avatar for BrettBrett says

      November 22, 2018 at 5:36 pm

      solidified

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:33 pm

      Thanks, Brett!

      Reply
    • Avatar for ChrisChris says

      October 30, 2019 at 3:58 pm

      Where did you get cashew cream?? I love coconut, but cashews even more!

      Reply
      • Avatar for BrettBrett says

        October 30, 2019 at 6:24 pm

        We buy raw cashew pieces from Winco bulk section. I’m sure other stores have them too. We soak them in water for a couple hours then rinse water and blend (the longer you soak the better they’ll blend).

        Reply
        • Avatar for ChrisChris says

          October 31, 2019 at 12:16 pm

          Thanks! I plan to try that!

          Reply
  20. Avatar for mishkamishka says

    October 10, 2018 at 1:22 pm

    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!! :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 10, 2018 at 2:49 pm

      Hi Michka! We cover ours with plastic wrap to set!

      Reply
      • Avatar for mishkamishka says

        October 10, 2018 at 3:43 pm

        Great, thank you!! :)

        Reply
  21. Avatar for RaycaRayca says

    September 28, 2018 at 11:31 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 28, 2018 at 12:45 pm

      Hi Rayca! Other readers have had success with firm silken tofu!

      Reply
  22. Avatar for FlorenciaFlorencia says

    September 13, 2018 at 4:12 pm

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 14, 2018 at 7:19 am

      Hmm we haven’t tried and really can’t say for sure. Let us know if you experiment with it!

      Reply
    • Avatar for Laurie AndersonLaurie Anderson says

      May 17, 2019 at 1:13 pm

      I’ve used cocoa powder. It worked. I didn’t measure, though. I eyeball everything.

      Reply
  23. Avatar for CynthiaCynthia says

    September 2, 2018 at 3:21 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 3, 2018 at 12:08 pm

      Whoop! Glad to hear it, Cynthia!

      Reply
  24. Avatar for Liz HerbesLiz Herbes says

    August 1, 2018 at 5:22 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 2, 2018 at 5:59 am

      Thank you for sharing your recipe changes, Liz! We are so glad you enjoyed it!

      Reply
  25. Avatar for LisaLisa says

    April 30, 2018 at 4:00 am

    Do you think I could substitute pumpkin seeds for the nuts due to nut allergies? Or other suggestion?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 30, 2018 at 6:22 am

      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?

      Reply
  26. Avatar for TracyTracy says

    April 12, 2018 at 5:48 am

    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.

    Reply
  27. Avatar for Olivia SantOlivia Sant says

    March 31, 2018 at 11:26 am

    Dana,
    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!
    :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 1, 2018 at 10:53 am

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

      Reply
  28. Avatar for LaurenLauren says

    March 13, 2018 at 3:27 am

    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.

    Reply
  29. Avatar for LynetteLynette says

    February 3, 2018 at 8:57 pm

    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.

    Reply
  30. Avatar for MoMo says

    January 17, 2018 at 12:28 am

    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.

    Reply
  31. Avatar for Kelly PattonKelly Patton says

    January 14, 2018 at 8:48 pm

    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!

    Reply
  32. Avatar for Zoe-RavenZoe-Raven says

    November 26, 2017 at 11:31 am

    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.

    Reply
  33. Avatar for DeniseDenise says

    November 12, 2017 at 3:22 pm

    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,

    thanks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 12, 2017 at 7:17 pm

      Hi Denise! Either cashews or almonds would work!

      Reply
  34. Avatar for Deanna StilwellDeanna Stilwell says

    September 3, 2017 at 9:07 pm

    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.

    Reply
  35. Avatar for FrancesFrances says

    August 5, 2017 at 7:10 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 6, 2017 at 6:44 am

      Yes, you can freeze it!

      Reply
  36. Avatar for Baulo AnselBaulo Ansel says

    July 17, 2017 at 1:22 pm

    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.

    Reply
  37. Avatar for Baulo AnselBaulo Ansel says

    June 12, 2017 at 12:40 pm

    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.

    Reply
  38. Avatar for AdamAdam says

    May 24, 2017 at 8:52 am

    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.

    Reply
  39. Avatar for TreeofVegTreeofVeg says

    April 22, 2017 at 3:00 pm

    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?

    Reply
  40. Avatar for VanessaVanessa says

    March 11, 2017 at 3:17 pm

    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!

    Reply
  41. Avatar for DanaDana says

    March 4, 2017 at 7:22 am

    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!

    Reply
  42. Avatar for JenniferJennifer says

    February 26, 2017 at 3:07 pm

    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.

    Reply
  43. Avatar for TanyaTanya says

    February 2, 2017 at 4:04 pm

    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!

    Reply
  44. Avatar for SuzanneSuzanne says

    January 31, 2017 at 9:12 am

    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.

    Reply
  45. Avatar for MollyMolly says

    January 16, 2017 at 12:33 pm

    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?

    Reply
  46. Avatar for PaulaPaula says

    December 29, 2016 at 5:27 pm

    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!

    Reply
  47. Avatar for MargotMargot says

    December 27, 2016 at 2:54 pm

    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 :)

    Reply
  48. Avatar for LailsLails says

    November 24, 2016 at 12:36 pm

    I made this it was amazing!

    Reply
  49. Avatar for SarahSarah says

    November 16, 2016 at 1:13 pm

    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.

    Reply
  50. Avatar for adeyadey says

    November 16, 2016 at 9:03 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2016 at 11:14 am

      Hmm, I’ve wondered if this one would do well but haven’t tried it…

      Reply
  51. Avatar for JessicaJessica says

    October 30, 2016 at 2:11 pm

    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.

    Reply
  52. Avatar for Joanna CrowsonJoanna Crowson says

    October 29, 2016 at 10:58 am

    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!

    Reply
    • Avatar for Joanna CrowsonJoanna Crowson says

      October 29, 2016 at 10:59 am

      That should be 5 stars, but it wouldn’t let me choose the 5th!

      Reply
  53. Avatar for ninjahzuninjahzu says

    October 19, 2016 at 3:41 am

    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!!

    perfect.

    Reply
  54. Avatar for NicoleNicole says

    October 13, 2016 at 12:43 pm

    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!

    Reply
  55. Avatar for ivanaivana says

    October 9, 2016 at 2:59 pm

    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 :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 10, 2016 at 8:38 am

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

      Reply
  56. Avatar for HollyHolly says

    October 2, 2016 at 2:18 pm

    I tried making the pie yesterday – it was fabulous! Thanks for the recipe.

    Reply
  57. Avatar for Cheryl A.Cheryl A. says

    July 10, 2016 at 6:53 pm

    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!

    Reply
  58. Avatar for ZinaZina says

    July 4, 2016 at 6:06 pm

    What’s the size of the pan?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 5, 2016 at 8:46 pm

      a standard pie pan! I believe 9 inches?

      Reply
  59. Avatar for AlyseAlyse says

    March 30, 2016 at 2:54 pm

    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!

    Reply
  60. Avatar for SharonSharon says

    March 14, 2016 at 5:48 pm

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

    Reply
  61. Avatar for SucelSucel says

    March 8, 2016 at 4:07 pm

    Does the walnuts have to be raw?

    Reply
  62. Avatar for AmieAmie says

    February 21, 2016 at 6:02 pm

    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!

    Reply
  63. Avatar for DebraDebra says

    February 18, 2016 at 7:18 pm

    This is delicious!! I love it and it was so easy to make. Thanks!

    Reply
  64. Avatar for bellabella says

    February 15, 2016 at 3:08 am

    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

    Reply
  65. Avatar for MatMat says

    January 26, 2016 at 10:33 am

    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.

    Reply
  66. Avatar for RachelRachel says

    January 24, 2016 at 10:54 am

    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!!

    Reply
  67. Avatar for GinaGina says

    January 5, 2016 at 5:50 am

    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!

    Reply
  68. Avatar for AmberAmber says

    December 22, 2015 at 8:36 pm

    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 ;)

    Reply
  69. Avatar for Christina GChristina G says

    December 15, 2015 at 10:43 am

    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.

    Reply
  70. Avatar for Sally TewsSally Tews says

    November 8, 2015 at 10:28 am

    Oh my, I have not had a chocolate silk pie since having
    to be GF.Thank-You so much.

    Reply
  71. Avatar for CarolinaCarolina says

    October 28, 2015 at 5:06 pm

    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 :)
    Carolina

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2015 at 4:00 pm

      yay! Thanks for sharing, Carolina!

      Reply
  72. Avatar for HonorHonor says

    August 9, 2015 at 1:57 am

    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!

    Reply
  73. Avatar for FayeFaye says

    July 30, 2015 at 10:53 am

    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?

    Thanks!

    Reply
  74. Avatar for JojoJojo says

    July 23, 2015 at 1:25 pm

    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 :)

    Reply
  75. Avatar for Elizabeth SchneiderElizabeth Schneider says

    July 23, 2015 at 5:34 am

    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.

    Reply
  76. Avatar for MicheleMichele says

    July 22, 2015 at 5:16 pm

    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!

    Reply
  77. Avatar for DaveDave says

    March 14, 2015 at 7:57 am

    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.

    Reply
  78. Avatar for TheodoraTheodora says

    March 13, 2015 at 7:47 am

    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!

    Reply
  79. Avatar for JasmynJasmyn says

    January 19, 2015 at 12:24 am

    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?

    Reply
  80. Avatar for AmandaAmanda says

    December 31, 2014 at 12:00 pm

    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!

    Reply
  81. Avatar for Jen OrensteinJen Orenstein says

    December 17, 2014 at 7:56 pm

    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.

    Reply
  82. Avatar for LeahLeah says

    November 30, 2014 at 1:20 pm

    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.

    Reply
    • Avatar for AmandaAmanda says

      December 31, 2014 at 12:06 pm

      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. :)

      Reply
  83. Avatar for JuliaJulia says

    November 19, 2014 at 2:31 pm

    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!!

    Reply
  84. Avatar for AmandaAmanda says

    October 4, 2014 at 9:05 pm

    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!!!

    Reply
  85. Avatar for CC says

    September 20, 2014 at 8:34 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 20, 2014 at 8:37 pm

      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!

      Reply
      • Avatar for CC says

        September 20, 2014 at 8:40 pm

        Aw, bummer! Well, at least it’s reputable :). I’ll have to make a special request and see if they can bring it back…

        Reply
  86. Avatar for JenJen says

    July 5, 2014 at 8:46 pm

    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!

    Reply
  87. Avatar for JaimeJaime says

    June 19, 2014 at 7:04 pm

    just made this recipe, it is sooo good! my boyfriend and I are quite impressed!

    Reply
  88. Avatar for NoaNoa says

    June 9, 2014 at 2:52 am

    Hi, can I use a regular tofu or does it has to be a silken tofu?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 9, 2014 at 2:30 pm

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

      Reply
  89. Avatar for KylaKyla says

    June 4, 2014 at 3:17 pm

    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 (:

    Reply
  90. Avatar for TrangphanthietTrangphanthiet says

    June 1, 2014 at 8:26 pm

    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.

    Reply
  91. Avatar for BethBeth says

    May 15, 2014 at 7:23 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 16, 2014 at 3:05 pm

      Yay! Glad you liked it! Thanks for sharing, Beth!

      Reply
  92. Avatar for AdamAdam says

    May 10, 2014 at 1:11 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 10, 2014 at 4:05 pm

      Use parchment liners next time!, Or freeze them and use my tab method found here.

      Reply
  93. Avatar for ClaudineClaudine says

    May 10, 2014 at 10:32 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 10, 2014 at 12:21 pm

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

      Reply
  94. Avatar for NancyNancy says

    May 5, 2014 at 9:28 pm

    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!
    Best,
    Nancy

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 5, 2014 at 10:12 pm

      Thank you Nancy! You made my day!

      Reply
  95. Avatar for AmandaAmanda says

    May 3, 2014 at 1:03 am

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

    Reply
  96. Avatar for LemonMartyLemonMarty says

    April 28, 2014 at 3:53 pm

    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!

    Reply
  97. Avatar for VickiVicki says

    April 27, 2014 at 10:55 pm

    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.

    Reply
  98. Avatar for DonnaDonna says

    April 27, 2014 at 6:26 am

    Can you use cacao for the chocolate instead of the chocolate chips?

    Reply
  99. Avatar for AbbyAbby says

    April 24, 2014 at 2:28 pm

    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 ;)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 25, 2014 at 10:29 am

      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!

      Reply
  100. Avatar for NaiNai says

    April 23, 2014 at 10:42 am

    Oh my gosh, that sounds heavenly!

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

    Thnx!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 25, 2014 at 10:39 am

      Yes!

      Reply
  101. Avatar for Lily (A Rhubarb Rhapsody)Lily (A Rhubarb Rhapsody) says

    April 22, 2014 at 4:35 am

    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!

    Reply
  102. Avatar for CharlotteCharlotte says

    April 21, 2014 at 10:18 pm

    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!

    Reply
    • Avatar for CharlotteCharlotte says

      April 21, 2014 at 10:19 pm

      ps — can’t wait to make this regardless! looks amazing!

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 22, 2014 at 11:51 am

      Hmm, I’d say use little shot glasses, small ramekins or small tart pans. Then serve them individually right out of the mold!

      Reply
  103. Avatar for KatyKaty says

    April 21, 2014 at 6:12 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 21, 2014 at 7:09 pm

      Never fear the tofu! Ha, glad you agree, Katy :D

      Reply
  104. Avatar for BrookeBrooke says

    April 21, 2014 at 4:58 pm

    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!!! ;)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 21, 2014 at 7:10 pm

      ha, OK! Coming soon, PROMISE. I can hardly contain my excitement :D

      Reply
  105. Avatar for Lisa @ Simple PairingsLisa @ Simple Pairings says

    April 21, 2014 at 7:10 am

    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!

    Reply
  106. Avatar for celeste wilsonceleste wilson says

    April 21, 2014 at 12:59 am

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

    Reply
  107. Avatar for MariMari says

    April 21, 2014 at 12:58 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 21, 2014 at 12:48 pm

      BALI BUDDHA. YOU MUST GO. So amazing! And they deliver!! Owowowowow. Have fun!

      Reply
      • Avatar for KimKim says

        January 7, 2019 at 3:11 pm

        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

        Reply
  108. Avatar for Lisa | Je suis alimentageuseLisa | Je suis alimentageuse says

    April 20, 2014 at 10:00 pm

    Oh yum I totally made a pie like this for Pi Day! Looks super simple and gooey

    Reply
  109. Avatar for CristaCrista says

    April 20, 2014 at 7:47 pm

    oh, yuuuum.

    Reply
  110. Avatar for RobinRobin says

    April 20, 2014 at 5:12 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 20, 2014 at 6:25 pm

      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!

      Reply
  111. Avatar for AlannaAlanna says

    April 20, 2014 at 2:48 pm

    Oh mama.

    Reply
  112. Avatar for JoanJoan says

    April 20, 2014 at 1:58 pm

    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.
    Thanks

    Reply
    • Avatar for JohnJohn says

      April 20, 2014 at 6:40 pm

      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.

      Reply
  113. Avatar for KaylaKayla says

    April 20, 2014 at 12:30 pm

    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. (;

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 20, 2014 at 6:26 pm

      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!

      Reply
  114. Avatar for Suzanne @RollWithItSuzanne @RollWithIt says

    April 20, 2014 at 11:57 am

    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!

    Reply
  115. Avatar for Marie RoaldMarie Roald says

    April 20, 2014 at 8:53 am

    Hi, this looks delicious! I was wondering, what program do you use to create the recipe-sheet?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 20, 2014 at 6:33 pm

      I believe easy recipe?

      Reply
    • Avatar for JohnJohn says

      April 20, 2014 at 6:45 pm

      Yeah, it’s Easy Recipe. You’ll need to be on a self-hosted WordPress site to use it. If you need help, I made a 5 minute tutorial to setup a WordPress site here.

      Reply
      • Avatar for Marie RoaldMarie Roald says

        April 21, 2014 at 3:16 am

        Wow thank you, ok I’m going to have to think about moving my site then..

        Reply
  116. Avatar for NaokoNaoko says

    April 20, 2014 at 5:49 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 20, 2014 at 6:34 pm

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

      Reply
      • Avatar for NaokoNaoko says

        April 21, 2014 at 3:38 am

        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!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          April 21, 2014 at 12:47 pm

          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!

          Reply
          • Avatar for NaokoNaoko says

            April 23, 2014 at 3:27 pm

            Fabulous!
            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 :)

  117. Avatar for Ceara @ CearaCeara @ Ceara's Kitchen says

    April 20, 2014 at 5:31 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 20, 2014 at 6:35 pm

      Thanks Ceara! Happy Easter to you, too!

      Reply
  118. Avatar for marfigsmarfigs says

    April 20, 2014 at 4:50 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 20, 2014 at 6:35 pm

      TOTALLY birthday “cake” material. Hope you enjoy it!

      Reply
  119. Avatar for cheyennecheyenne says

    April 20, 2014 at 12:51 am

    this looks so amazing! i need to find a place to buy silken tofu, asap.
    xo, cheyenne

    Reply
  120. Avatar for ShonalikaShonalika says

    April 19, 2014 at 6:52 pm

    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

    Reply
  121. Avatar for AyuAyu says

    April 19, 2014 at 5:19 pm

    Wow, it’s a lot easier to make than it looks! Will have to give it a try:)

    Reply
  122. Avatar for LisaLisa says

    April 19, 2014 at 3:29 pm

    Great recipe
    L x

    Reply
  123. Avatar for AlaAla says

    April 19, 2014 at 2:46 pm

    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!

    Reply
  124. Avatar for Baby JuneBaby June says

    April 19, 2014 at 12:39 pm

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

    Reply
    • Avatar for Baby JuneBaby June says

      April 19, 2014 at 12:39 pm

      Ugh *cite

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 19, 2014 at 1:05 pm

      I believe I cited my sources on this recipe. Can you give me a specific example of what you’re asking for?

      Reply
      • Avatar for Baby JuneBaby June says

        April 19, 2014 at 1:33 pm

        Oh God I am stupid. Sorry. Please ignore me. :/

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          April 19, 2014 at 2:32 pm

          No worries! The references are sometimes at the bottom of posts. Glad you sorted it out!

          Reply
        • Avatar for JohnJohn says

          April 19, 2014 at 10:07 pm

          Also, just to be clear for other visitors: We try really hard to always cite appropriate sources. We love the food blog community and want to share the love they’ve shown us. If you ever think we missed something, feel free to let us know!

          Reply
  125. Avatar for Nazia @ This Baker Girl BlogsNazia @ This Baker Girl Blogs says

    April 19, 2014 at 11:58 am

    It’s totally okay if I eat the whole thing myself, right? Love this!

    Reply
  126. Avatar for Averie @ Averie CooksAverie @ Averie Cooks says

    April 19, 2014 at 10:41 am

    Ive never made a tofu pie but you may have just convinced me! pinned

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 19, 2014 at 1:12 pm

      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.

      Reply
  127. Avatar for Candace @ The Wheatless KitchenCandace @ The Wheatless Kitchen says

    April 19, 2014 at 10:02 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 19, 2014 at 1:12 pm

      :D *blushing*

      Reply
  128. Avatar for Katrina @ WVSKatrina @ WVS says

    April 19, 2014 at 9:38 am

    I love silk pie so much – it’s so easy to make and so pretty! This vegan version rocks!

    Reply
  129. Avatar for AnnieAnnie says

    April 19, 2014 at 9:33 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 19, 2014 at 10:02 am

      SERIOUSLY RHONDA ;D

      Reply
  130. Avatar for Katie @ Veggie and the BeastKatie @ Veggie and the Beast says

    April 19, 2014 at 8:33 am

    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 :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 19, 2014 at 10:02 am

      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

      Reply
    • Avatar for LiatLiat says

      June 11, 2014 at 4:30 am

      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

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        June 11, 2014 at 7:48 pm

        Hmm, yeah I’d suggest more coconut cream. Hope that helps!

        Reply
        • Avatar for KeeleyKeeley says

          October 10, 2015 at 10:42 pm

          What about zucchini?

          Reply
      • Avatar for YasmeenYasmeen says

        July 23, 2016 at 8:45 pm

        Could you let me know if more coconut cream worked for you instead of the tofu? I would really like to make this but my sister does not eat soy

        Reply
        • Avatar for Heidi FilipowicHeidi Filipowic says

          June 29, 2017 at 3:51 pm

          I bet you could use minimalist baker’s basic pudding recipe, it’s made with coconut cream, and add chocolate

          Reply
  131. Avatar for EmmaEmma says

    April 19, 2014 at 8:12 am

    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 :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 19, 2014 at 10:01 am

      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!

      Reply
    • Avatar for Ashley M at (never)homemakerAshley M at (never)homemaker says

      April 19, 2014 at 9:51 pm

      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.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        April 19, 2014 at 10:20 pm

        Oh thanks Ashley! Do you use silken firm, or just firm?

        Reply
        • Avatar for AshleyAshley says

          April 21, 2014 at 6:23 pm

          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.

          Reply
          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            April 21, 2014 at 7:08 pm

            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.

    • Avatar for Lauretta RobertsLauretta Roberts says

      March 12, 2017 at 12:14 pm

      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!!!
      Lauretta

      Reply

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