Vegan Chocolate Cream Pie

In last week’s post, I mentioned how silken tofu creates a deliciously ‘creamy’ texture, making it perfect as a base for everything from salad dressings and pasta sauces to soy yogurt and even… chocolate cream pie. Yes, you heard correctly – chocolate cream pie for vegans… Does life get any better?

This decadent dessert is deliciously velvety and delightfully rich, yet it contains zero animal products and therefore, absolutely no cholesterol.

If you don’t have the time, the patience, or the confidence to make a pie crust from scratch, take a look at your local health food store and you may well find that they sell a pre-made vegan pie crust.

Recipe to follow…

Chocolate Cream Pie
yields one 8″ pie

1 cup whole wheat pastry flour
1/4 cup organic sunflower oil
1/2 tsp. vanilla
1/8 cup orange juice
1/2 Tbsp. dry sweetener

1.  Sift flour into a bowl. Remove any bran.
2.  In a separate bowl, combine wet ingredients and whisk together with sweetener.
3.  Mix dry ingredients into the wet. Dough should be wet enough to hold together and dry enough not to stick to your fingers. It is best to use this dough immediately for easy rolling. (Otherwise, wrap and chill until ready to use.)
4.  Roll dough between two pieces of wax paper, (dampen a flat surface and place wax paper on it, flattening to remove bubbles) or use flour to keep dough from sticking. Roll from the center outward, until even, about 1/8” thick. Place the rolled dough in a pie plate and gently press it into the plate, covering the sides and bottom.
5. Pre-bake crust at 350° for 6-10 minutes until golden-brown. Let cool.

Image: Javier Kohen

Next page: chocolate cream filling

2 C. fair-trade chocolate chips (vegan of course)
1 package silken tofu (organic), rinsed and drained
1/4 C. dry sweetener
1 T. vanilla

1. Melt chocolate chips*. In a food processor, using the “S” shaped blade, blend all filling ingredients until smooth.
2. Pour filling into baked crust. Refrigerate for 45 minutes.

* To melt chocolate, use a double boiler. If you do not have one, boil water in a large saucepan. Place chocolate in a smaller one and place this saucepan into the boiling water. Warm chocolate on medium heat, stirring until melted.

Top with “Whipped Dream” (next page).

Image: Muhammad Hussain

Whipped Dream (non-dairy whipped cream)

1/4 cup organic soy milk (thick, creamy)
1/4 cup dry sweetener
2 Tbsp. vanilla
3/4 cup light-flavored organic oil (sunflower)

1.  Pour soy milk into a blender, keeping it just under the tips of the blade. Add sweetener and vanilla.
2.  Start by blending this mixture, then turn the blender to high speed, slowly adding the oil.

The soy milk will thicken up to a “whipped cream” consistency. You can use this on any of your favorite desserts.

Gentle World is a non-profit educational organization, whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making such a transition. Visit for more information.

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Anne K.
Anne K.1 years ago

Thank you!

Dale O.

These certainly look very delicious.

Lin M
Lin M2 years ago

Be some good things for my g.daughter.

Julie Cordner
Julie Cordner2 years ago

I'm afraid that lattice cream piped look (in the accompanying photo) makes me cringe - BUT, I'm prepared to overlook it if the recipe tastes as good as it sounds...!

joanne a.
Joanne A.2 years ago

This sounds great. I can't wait to make it and of course eat it

Joyce L.
Joyce L.3 years ago

I am suprised, confused, and quite amused when "vegan" and uber-healthy sites incorporate soy products. Soy upsets one's hormonal balance. Many doctors advise using only a minimal amount of soy.

Grainne O'Carroll
Grainne OCarroll4 years ago

I never knew you could whip soya cream like that. Very excited to try it.

Kirsten B.
Kirsten B.4 years ago

Looks delicious - might try it out soon.

Melinda offline K.
Past Member 4 years ago

Lovely alternatives here

Chris R.
Chris R.4 years ago