Imagine the most decadent, rich-tasting chocolate silk pie you’ve ever put in your mouth. Now, imagine that pie was free of any eggs or dairy, and was actually pretty high in protein and didn’t have that much sugar in it.
Well low-and-behold, here she is. This completely vegan chocolate silk pie tastes oh-so gluttonous, and could fool even the most vegan-skeptic dessert lover. Whip it up and amaze your friends and family. Tell them there’s tofu in it (after they rave about it) and look like a magician. Relish in the fact that was insanely easy to make.
Gluten-free? Replace Speculoos cookies with gluten-free Joe-Joes, gluten-free graham crackers, or other gluten free cookies.
Vegan Chocolate Silk Pie with Speculoos Crust
- Prep Time:10 minutes
- Cook Time:0 minutes
- Total Time:10 minutes
- 1 1/2 cup Speculoos or Biscoff cookies (can substitute graham crackers or Oreos)
- 2 tablespoon + 1/2 cup sugar, divided
- 6 tablespoon coconut oil or non-dairy butter
- 1 package (12-16 ounces) silken or soft tofu
- 3/4 cup cocoa powder
- 1/3 cup unsweetened almond milk or other non-dairy milk
- 1 coconut cream or full-fat coconut milk
To make crust, pulse Speculoos cookies in a food processor or blender until crumbs have formed. If you don’t have a food processor or blender, place in a plastic bag and smash with a large spoon or rolling pin.
Transfer crumbs to a bowl and add melted coconut oil and 2 tablespoons sugar. Stir.
Press into the bottom of a 9-inch oiled pie plate, covering bottom and sides.
In a food processor or blender, combine tofu, cocoa powder, 1/2 cup sugar, and almond milk, and blend until well combined, usually 3-5 minutes.
Pour mixture into pie crust.
Eat as is, or top with coconut whipped cream if desired. To make coconut whipped cream, separate chilled fat from liquid from a can of coconut cream or full-fat coconut milk, and place in a bowl or electric mixer.
Using an electric mixer, whisk until smooth peaks form. Spread over pie.