This surprisingly rich plant-based chocolate pie is the perfect indulgent winter treat for Valentine’s Day or just a snowy afternoon.
I’ve been wanting to make something like this for awhile so I thought Valentine’s Day was the perfect excuse. This plant-based chocolate pie is great because you can definitely share it as a sweet treat for your loved-ones this Valentine’s Day, but you can also just slice it up and freeze it in individual slices to enjoy out of the freezer any time you feel like it. 🙂 You might find a few of the ingredients to be a little unexpected, but they’re all easy to find, not too unhealthy overall, and they really make for a great crustless chocolate pie. Just trust me and give this one a try if you’re looking for a chocolatey plant-based treat.
Ingredients Needed for the Plant-Based Chocolate Pie
- Plant-based chocolate chips
- Almond butter (smooth or crunchy)
- Chocolate almond milk
- Maple syrup
- One package firm or silken tofu (I know! Just trust me!)
I know you don’t believe me that tofu can become chocolate pie, but you’re going to be amazed. Remember when tofu became ricotta cheese for our plant-based lasagna? Tofu is kind of like cauliflower, it can be anything it wants to be when it grows up. 🙂
I decided to make this pie crustless because the filling holds up quite nicely on its own and I know there are always so many people looking for gluten-free treat options. Also, I’m the only one in my family who really like the crust anyway. 🙂
I recommend using the firm tofu if you’re doing a crunchy almond butter because it will make for a heartier texture. The smooth almond butter with silken tofu will make a smoother pie. For the pie in these photos, I used crunchy almond butter with firm tofu.
The Method for the Chocolate Pie
SO easy! Get out your food processor, melt the chocolate chips, and dump everything in.
Whir it all around until smooth and then pour it into a pie dish and chill it until everything is set, about 6-8 hours.
Honestly, every time I make a pie, I find myself feeling so amazed at how easy it was and yet so impressed with myself at the same time. I always tell myself I’m going to do it more often.
I was so excited about how well this pie sliced up and maintained its structural integrity the first time I tried it. I love a great tasting chocolatey treat, but great presentation just makes it taste even better, don’t you think?
Here’s the full printable recipe!
This surprisingly rich plant-based chocolate pie is the perfect indulgent winter treat for Valentine's Day or just a snowy afternoon.
- 1 package Tofu Firm or silken
- 1/2 cup Chocolate almond milk
- 1/2 cup Almond butter Crunchy or smooth
- 3 tbsp Maple syrup
- 1 cup Melted chocolate chips
Place the chocolate chips in a glass measuring cup and melt them in the microwave for about 2 minutes, stirring halfway through.
Open the block of tofu, pat dry with a paper towel, and crumble it into the bowl of your food processor.
Add the melted chocolate chips to the food processor as well, along with everything else.
Pulse for about 2-3 minutes until everything is smooth.
Pour into a pie dish and chill until everything is set, about 6-8 hours, or overnight.
Slice and enjoy!
MORE IDEAS LIKE THIS
- Plant-Based Ginger Molasses Cookies
- Sunday Morning Cinnamon Rolls
- Easy, Plant-Based Caramel
- Plant-Based Pumpkin Pie
- Three Ingredient Date Fudge Recipe
- The Creek Line House Dessert Archives
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