Vegan Triple Chocolate Pie

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Chocolate Bottom, Chocolate Middle and Chocolate Top

How great is that? This Vegan Triple Chocolate Pie is made with a wonderful date, walnut and cocoa powder crust. Poured over with a silkened bittersweet chocolate tofu center and chocolate ganache topping. Sounds amazing, and it is! This pie filling is just like a decadent chocolate mousse. You can not go wrong with this pie. If you love chocolate this is the pie for you or any chocolate lover out there.

How to Make Vegan Triple Chocolate Pie

This Vegan Triple Chocolate Pie is so easy. All you need is a food processor, a pie dish, a scraper, a spoon, a pot to melt chocolate in and a refrigerator. Yes, this is a no bake pie. Always one of my favorites. The only problem with this pie is waiting for it to cool before you can eat it. It has to set and cool for three hours. I normally let mine set over night. But! Honestly how can you wait?

You do have to plan ahead and think about what comes first in the steps to make this pie. First you need a pound of silkened tofu. That is 16oz. or 2 cups. So I buy two small cartons of silk tofu. In order to make this pie you have to drain the tofu because it will make the pie a little runny if you don’t. I drain the silk tofu for about two hours before making the pie. I place two heavy bowls on top of each other on top of the tofu in a strainer. This helps because it helps press the liquid out. The tofu will crumble from the weight but that is ok. Or you can use a tofu press.

The second most important thing to do is check your dates. See if your dates are hard. If they are, then you want to soak them in hot water. You can leave them soaking for 30 minutes to and hour. It really depends on how hard they are. Drain them well and cut them in about 4 pieces. This just helps in the food processor if they are smaller.( I use the Hamilton Beach Food Processor)

The crust can be a little moody. You have to watch it in the food processor because it can get too sticky. You want it to be a little crumbly. This way it is easier to spread around in the pie dish. If it does get a little sticky you can put oil on your fingers and spread it with your fingers.

How to Assemble the Vegan Triple Chocolate Pie

After creating the crust to the Vegan Triple Chocolate Pie, press it into a 9 inch pie pan. Make sure the sides of the crust come up at least an inch or more around the pie pan. You can make a flat nice edge around the pie by shaping it with your fingers. It is kind of like working with clay. Pretty fun actually!

For the filling you need to melt the semi sweet chocolate with the agave in a double boiler. After it is all melted use your clean food processor and blend all the the filling ingredients together. Blend until the mixture is silky smooth. Then pour it on top of the prepared crust. Put into the refrigerator for 2 hours.

Now it is time to make the chocolate ganache. Really so easy! Just heat the coconut cream in the double boiler until it is hot and add the chocolate, sea salt and vanilla. Let it sit for 5 minutes and stir until it is creamy smooth. Pour and spread gently onto the Vegan Triple Chocolate Pie and presto there you go. It’s done! Well you have to cool it again in the refrigerator for an hour. I add extra garnish like cocoa powder and ground walnuts, but you can put whatever you like with it. I hope you like this Vegan Triple Chocolate Pie as much as we do. Enjoy!

The richest Vegan Triple Chocolate Pie
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Vegan Triple Chocolate Pie

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  • Author: Spicy Saucy Vegan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Stove Top/Food Processor
  • Cuisine: American
  • Diet: Vegan

Description

If you love chocolate this is the best no-bake pie I have ever had. It melts in your mouth like chocolate mousse! Topping it off with a rich chocolate ganache really puts the ribbon on this pie. It is loaded with protein so please don’t worry about the carbs. This is a pie to make for any special-occasion, especially Valentines Day or all Holiday event. Enjoy!


Ingredients

Units Scale

Chocolate Date Nut Crust

  • 1 1/2 cups Walnuts
  • 15 med Pitted Dates (1 heaping cup full chopped)
  • 1/3 cup Organic Cocoa Powder

Chocolate Pie Filling

  • 2 cups Firm Silk Tofu (measure after well drained)
  • 2/3 cup Agave
  • 1 1/2 cups Vegan Bittersweet Chocolate or Semi Sweet Chocolate (good, high quality chocolate)
  • 1 Tbsp Coconut Oil (melted)
  • 2 tsp Vanilla Extract
  • 1/2 tsp Cinnamon (best is Vietnamese Cinnamon)
  • 1/8 tsp Sea Salt

Chocolate Ganache

  • 1/2 cup Vegan Semi Sweet Chocolate
  • 1/2 cup Canned Coconut Cream
  • 1/2 tsp vanilla
  • pinch Sea Salt


Instructions

Chocolate Date Nut Crust

  1. If your dates are hard, make sure your dates are softened in hot water for 30 minutes to an hour to soften them before using. Drain them well and cut them into 4 pieces each.
  2. Put the dates, walnuts and cocoa powder in a food processor ( I use the Hamilton Beach Food Processor) and pulse until you get the proper consistency. You don’t want it to get too sticky.
  3. Oil your pie dish with melted coconut oil or your favorite oil spray. Not olive oil!
  4. Take the mixture out of the food processor and into the 9 inch pie dish. Press out evenly in the pan. Make sure to bring the crust up the sides of the dish at least and inch or more.

Chocolate Pie Filling

  1. Make sure your firm silk tofu is well drained. (Put tofu in a strainer with a couple of bowls or plates on it to give pressure to help drain the tofu) The tofu may crumble and that is ok.
  2. Put the chocolate in a double boiler on medium heat. Add the agave and sea salt. Heat and stir until smooth.
  3. Put the drained tofu, melted chocolate mixture, vanilla, melted coconut oil and cinnamon in the food processor.
  4. Mix the ingredients in the food processor until smooth. Stop the food processor a couple of times to scrape the sides down.
  5. When done pour the smooth mixture into the pie dish over the Chocolate Date Nut Crust. Spread out the mixture evenly and put in the refrigerator for two hours.

Chocolate Ganache

  1. After two hours and your pie has cooled in the refrigerator start to make the chocolate ganache. In the double boiler over medium heat, heat the coconut cream until hot. Add the semi sweet chocolate, vanilla and sea salt and turn heat to low and let it sit for 5 minutes. Stir the chocolate mixture after 5 minutes and mix with a spoon until smooth.
  2. Pour the chocolate ganache slowly and evenly over the cooled chocolate pie filling. Spread softly with the back of a spoon if you need to. Try not to leave any makes in the pie. The ganache sets fast but if you work quickly and softly it will lay flat and smooth.
  3. Top the pie with your favorite garnish like shaved chocolate, cocoa powder, coconut or ground walnuts. Enjoy!

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