Vegan Chocolate Pie

    (96)
    1 hour 40 minutes

    Tofu takes the place of dairy in this lovely creamy chocolate pie. You don't have to be vegan to love it!


    94 people made this

    Ingredients
    Serves: 8 

    • 450g silken tofu
    • 1/2 cup (60g) cocoa powder
    • 1 cup (220g) caster sugar
    • 1 tablespoon vanilla essence
    • 1/2 teaspoon cider vinegar
    • 1 pie base or tart shell

    Directions
    Preparation:15min  ›  Cook:25min  ›  Extra time:1hour chilling  ›  Ready in:1hour40min 

    1. Preheat oven to 190 degrees C.
    2. Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared base.
    3. Bake in preheated oven for 25 minutes.
    4. Refrigerate for 1 hour before serving.
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    Reviews and Ratings
    Global Ratings:
    (96)

    Reviews in English (90)

    by
    2

    I tried this twice, using 4 ounces of melted dark chocolate instead of the cocoa. If I had rated it the first time, it would have received only 1 star!. First off, use a food processor only. I know the recipe says "electric mixer" but the mixer didn't blend the tofu properly and the pie came out grainy. Also, I used supermarket pie crusts. The first time the crust came out a little soggy. Finally, be sure you have "silken" tofu. "Soft" won't blend smoothly. I ate the pie anyway, but it took a lot of whipped cream! On the second try, I used silken tofu from the dairy case and blended everything in the food processor. While the filling was being assembled, I slightly pre-baked the crust. While still not quite as smooth as real chocolate cream pie, it was much better, especially if you are lactose-intolerant and can't have the real thing. Might be interesting to try this with a meringue topping.  -  29 Sep 2008

    by
    1

    Used different ingredients. Yummy yum yum!! I made this recipe today for a vegan friend (we're very carnivourous in our household). I read all the reviews carefully; the best suggestions 1. Use Equal it takes away the bitter choc /tofu taste(but only use half as much as the recipie asks for otherwise it's too sweet) 2. food processor makes a lovely smooth pie, 3. Omit the vinegar.Thanks for the tips! I added a splash of "Baileys" which made it quite rich but good Also made a cheesecake base with vegan coconut biscuits and vegan butter. Finally toppped with fresh rasperries and strawberries (it's summer here) and a scoop of vanilla soy ice cream. A perfect chocolatley dessert!!  -  29 Sep 2008

    by
    1

    This is fantastic! Use soft silken tofu for the a creamy pie. Next time I am probably going to use dark chocolate and less sugar to avoid the slightly bitter taste unsweetened chocolate gives the pie.  -  29 Sep 2008

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