Vegan Chocolate Silk Pie without tofu is easy to make, takes barely any minimal effort, and gets ready in a jiffy. Of course, after Vegan Pumpkin Pie, Vegan Apple Pie, and Vegan Sweet Potato Pie, this recipe for Vegan Chocolate Silk pie has won the hearts of so many people on various social media handles.
This is my absolute favorite vegan pie recipe with a perfectly crunchy vegan pie crust, which is simply the best.
Unlike all other Vegan Chocolate Silk Pie recipes that use silken tofu, I use simple, thick coconut cream to make my pie filling.
And it gets so delicious, gooey, silky, and mousse-like after it sets. A perfect weekend treat or a great dessert to enjoy with your loved ones for the holiday seasoning.
You may also like :- 1-minute desserts, High Protein Desserts, and Sugar-Free Desserts.
Are you looking for a healthy and easy-to-make vegan dessert recipe that the whole family will love?
Look no further! In this post, I will share with you a step-by-step guide on how to make a delicious vegan chocolate silk pie.
This recipe is not only incredibly tasty but also uses pantry staple ingredients, making it convenient to prepare at any time.
The best part about this Vegan Chocolate Silk Pie is that it has a very mousse-like texture to it.
Also, it's a gluten-free, sugar-free, healthy, low-carb, vegan, and a keto Chocolate pie recipe.
You might also like: Chocolate Avocado Pie {vegan + keto} topped with roasted pistachios
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The Perfect Vegan Pie Crust
I am sure this is the only vegan pie crust recipe you will ever need. Its got a perfect crispy texture to it which needs no baking. While this is unflavored, feel free to add in some cocoa powder or dates to make a chocolate vegan pie crust.
This easy vegan pie crust recipe uses Coconut Flour, Coconut Oil and some ice cold water.
I use coconut oil because it goes great with coconut flour. You can replace it with vegan butter as well.
I haven't tested this recipe with Almond Flour or Oats flour as well, so I'm not sure if you can use those as a replacement. However, do try and let me know if it works for you.
You may also like: Vegan Chocolate Pudding with Coconut milk (no silken tofu)
Ingredients needed to make Chocolate Silk Pie
Vegan Pie Crust
- 2 cups Coconut Flour
- 1 cup Coconut oil or vegan butter
- ½ cup ice cold water add less or more as per requirement
Chocolate Silk Pie filling
- 2 cups Dark Chocolate chopped, softened to room temp (70% Cocoa)
- 2 cups Thick Coconut Cream
- 1 tablespoon Unsweetened Cocoa Powder
- ½ teaspoon Instant Espresso Powder
- 1 pinch sea salt
- ½ cup shredded coconut toasted Vegan ice cream (topping)
Also, watch the video for a quick visual.
How to make Vegan Chocolate Silk Pie (without Tofu)
Combine Coconut Flour & melted Coconut Oil to make a crumbly mixture. You can use your hand or pulse until coarse in a food processor. Add in some ice cold water to bring the dough together.
Cover the dough with a plastic wrap and Let the dough rest in the refrigerator for at least 30 min.
Meanwhile, make the chocolate silk mouss. Melt dark chocolate with thick Coconut Cream in the microwave for 30 seconds to 1 minute.
Add this to a high-speed blender along with unsweetened cocoa powder, instant espresso powder, vanilla extract and a pinch of sea salt.
You can add vegan sweetener of your choice to make it sweeter, however my dark chocolate was semi sweet so I skipped it.
Blend until smooth. You can even bring it up together until smooth and creamy using a high speed hand held mixer. Beat until creamy for 2-3 min over high speed.
Once the pie dough has properly rested, spread it out in a greased 8 inch pie dish. Remember to properly crimp the edges and even it out. Let it rest in the refrigerator for 30 min.
Pour the Vegan Chocolate Silk mousse to your set pie crust. Let it rest in the refrigerator overnight or for 2-3 hours in the freezer.
Once it's set, top with toasted coconut flakes, cut into slices, top with your favorite vegan ice cream, and just dig in.
Hint: Remember to set the pie properly before you cut it into slices.
Substitutions
- Vegan Butter - instead of coconut oil, you can use vegan butter to bring your pie dough together.
- Milk Chocolate - You can also replace Dark Chocolate with Vegan Milk Chocolate.
- Silken Tofu - You can replace Coconut Cream with silken Tofu.
How to store Vegan Chocolate Silk Pie
Store leftover chocolate silk pie in an airtight container in the refrigerator. This stays well in the refrigerator for upto a week
You can store leftover Vegan Chocolat Silk Pie in an airtight container or freezer-friendly bag in the freezer for upto 3 months. However, remember to thaw it overnight in the refrigerator before serving.
Trouble shooting tips to make the best Chocolate Silk Pie
Here are some tips to make the best vegan chocolate pie
- Only use the thick, creamy part of coconut cream, not watery. Don't throw away the Coconut Water, you can save it for other recipes
- To make the vegan pie crust, you can use vegan butter as well
- Allow the pie dough to chill in the refrigerator for 30 minutes before you roll it out.
- You can replace Coconut Cream with silken tofu
- I have used fairly sweet dark chocolate, so I have skipped adding the sweetener. However, you can add a vegan sweetener of your choice to make the pie sweeter as per your taste.
Related
Looking for other recipes like this? Try these:
Chocolate Silk Pie (Vegan)
INGREDIENTS
Vegan Pie Crust
- 2 cups Coconut Flour
- 1 cup Coconut oil or vegan butter
- ½ cup ice cold water add less or more as per requirement
Chocolate Silk Pie filling
- 2 cups Dark Chocolate chopped, softened to room temp
- 2 cups Thick Coconut Cream
- 1 tablespoon Unsweetened Cocoa Powder
- ½ teaspoon Instant Espresso Powder
- 1 pinch sea salt
topping
- ½ cup shredded coconut toasted
INSTRUCTIONS
- Combine Coconut Flour with Coconut oil to make a crumbly mixture. You can do this step in a food processor as well. Pour in ice cold water and combine to make a soft dough. Add more water if the dough is too dry. You can add less water if the dough is too soft. The pie crust dough should be soft to touch but not sticky.
- Cover the dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes to 1 hour
- Meanwhile make the chocolate silk mousse. Combine softened dark chocolate with coconut cream in a bowl and microwave for 30 seconds untul the chocolate melts.
- Add this mixture to a high speed blender along with unsweetened cocoa powder, instant espresso powder and a pinch of sea salt. Blend until smooth. Alternatively you can even use a hand held mixer or stand mixer to bring the mouse together. Beat on high speed for 2-3 minutes until the mixture gets smooth, creamy and lump free.
- Once the pie dough has properly rested, evenly spread it out in a greased 8 inch pie dish. (you can use a removable dish pie dish or a deep dish pie dish as well). Crimp the edges properly. Let it rest in the freezer for 30 min.
- Once the pie crust has set properly, pour the chocolate coconut silk mousse filling over it. Even it out. Cover with a plastic wrap and let it set in the refrigerator overnight or in the freezer for 3-4 hours.
- Once the pie has properly set, top with some toasted shredded coconut flakes around the edges. Cut it into slices. Top with your favorite vegan ice cream and dig in.
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