This tart was so easy to make that I kind of feel like it was cheating to call it home made. We served it with chocolate soy ice cream, but if that is too much chocolate for you (no such thing!) then it would be great with a vanilla ice cream or coconut cream whipped cream instead.

NOTE: Your chocolate mixture may differ than the pictures below, don’t panic! I used firm tofu for this recipe but you can use silken with no issues, I prefer the firm but silken is also delicious and has a much more smooth moussey type consistency).

Vegan Chocolate Pie

Ingredients:
3 packets of oreos
1/2 cup non dairy butter (melted)
500 g firm tofu
500 g non dairy choc chips
1 teaspoon vanilla paste (or 2 teaspoons extract)

Method:
1. Preheat the oven to 180 degrees. Blend the Oreos until they are just crumbs (you can do this with or without the Oreo filling, I did it with, if you are removing the filling you might want to add more butter). Combine crumbs with melted butter and line a pie tin with the crumbs to form a pie crust. Bake in the oven for 10 minutes and then remove and allow to cool completely.

2. Blend your tofu and vanilla until creamy.

3. In a medium pan, on low heat, melt your chocolate chips. Add the melted chocolate to the tofu mixture and blend until smooth. Pour the mixture into the (cool) pie crust, spread evenly and put it in the fridge for a minimum of 3 hours before serving.









It’s so good, but very rich! I sprinkled the top with crushed fruit tingles, but that was just to make it pretty, and didn’t actually have a function!

Enjoy!

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