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 88 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. Leah says

    I made this tonight for the first time. Delicious, rich and chocolatey, but an odd thing happened as I made the filling. I followed the recipe to a tee and didn’t deviate from it but as I was blending it (my blender is broken so I use my food processor with the chopping blade), over the course of maybe 15 seconds the filling became extremely dense and the only way to transfer it to the pie plate was with a spatula and it took some effort to spread it out. Still tasted amazing but very unlike the consistency it looks to be in your pictures. Any idea what could have caused it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! What type of tofu were you using? If not silken, perhaps that was the issue? If it was silken, then perhaps the filling seized up, which can happen when melted chocolate comes into contact with liquid. Is it possible there was residual water in the food processor?

  2. Leah says

    This looks so good!
    I make a pumpkin cheesecake with tofu that is similar to this recipe, main difference is that I bake it in ramekins for 30 minutes before chilling. Would it be possible to bake this recipe too?

  3. Pete Nikolai says

    The recipe on the web page defaulted to 12 slices and included 1 1/2 cups raw walnuts etc – does this sound right for a regular glass pie pan? Just want to make sure I am using the correct number of slices/servings for a regular pie pan – 12 sounds like a lot but I like big slices :-) Thanks!

  4. K says

    We make this recipe with peanut butter instead of coconut milk. We prefer using the bakes crust from your chocolate cheesecake (which came after this).

  5. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  6. 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-

  7. 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)

  8. 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.

  9. 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?

  10. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  11. 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

  12. 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!

  13. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

      • Avatar for Dana @ Minimalist BakerSupport @ 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 =)

  14. 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!

  15. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  16. 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!

  17. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  18. 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.

  19. 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!!

  20. 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!

  21. 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.

  22. 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.

  23. 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.

  24. 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!

      • Val says

        I just made this this morning and stuck it in the fridge. Any idea on how long to take it out for it to thaw before eating?

  25. 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?

  26. 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!

  27. 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

  28. 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!

  29. 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!!!! ??

  30. 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!

  31. 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!!!

  32. 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!

  33. 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!

  34. 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!!!!

  35. 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!

  36. 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!!!

  37. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  38. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  39. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  40. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  41. 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!

  42. 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.

  43. 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.

  44. 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.

  45. 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!! :)

  46. 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.

  47. 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

  48. 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.

  49. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  50. 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.

  51. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  52. 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.

  53. 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.

  54. 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.

  55. 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!