Recipe + photo by Samantha Scott
This rich and decadent pie is a double chocolate delight. With a buttery cookie crust and sweet chocolate filling, it’s sure to be a crowd pleaser. With about a 10-minute prep time, you can make this delicious, no-bake, vegan dessert. Perfect for taking and sharing at your next gathering with friends. Adjust this recipe according to your taste preferences.
crust material
- 28 Oreo Cookies
- 8 tablespoons vegan butter
Filling material
- 11.5 ounce bag of dairy-free, semi-sweet chocolate chips
- 12 ounces silken tofu
- ¼ cup non-dairy milk, unsweetened— I recommend oats or almonds.
- Half a teaspoon of salt
- 2 tbsp brewed coffee- It gives a rich taste. If you prefer a creamier flavor, replace the coffee with 2 more tablespoons of non-dairy milk.
Optional flavor add-in
- ½ tsp peppermint extract- Chocolate mint flavor is perfect for the holidays.
- ½ tsp vanilla extract- Adds a vanilla, creamy flavor to compliment the chocolate.
Directions for preparation
- Grease the bottom and sides of a 9-inch tart or pie pan.
- In a microwave safe bowl, melt 8 tablespoons of dairy-free butter until liquid.
Crust direction
- Add Oreo cookies to a food processor. Pulse a few times to create a crumbly texture. If you don’t have a food processor, place the other cookies in a gallon-sized freezer bag. Using the handle of a pot or the back of a spoon, give the cookies a light hit until they crumble.
- Once you have a crumbly texture, pour the cookies into the melted butter. Mix until a dough-like texture is formed. Pour into pie or tart pan.
- Using your hands or a glass bottom, press the dough into the pan until it covers the sides and bottom. Set the crust aside. Rinse out the food processor.
Filling directions
- Melt the chocolate: Using a large microwave safe bowl, begin to melt the chocolate chips. Start microwave for 60 seconds. Using a spatula, mix and scrape down the sides. Continue the same process at intervals of 20-30 seconds. Once there is only a little chocolate left to melt (about 80-90% melted), stop microwaving and start stirring with a spatula until melted.
- Using a food processor or a blender, add the silken tofu, dairy-free milk, coffee (if added) and extract (if added). Blend until smooth.
- Add the liquid mixture to the bowl of melted chocolate. Start mixing with your spatula, scraping down the sides, folding the mixture and stirring until a thick, glossy, pudding-like texture forms.
- Pour the filling into your pie crust.
- Using the back of a spoon, roll and design the top of your pie the way you want the top to be.
- Let sit in the refrigerator for a minimum of 4-6 hours, so the filling can harden to cut.
Serving Instructions
- When pie filling is set, slice and serve as desired. Store leftovers in the refrigerator for up to 4-5 days.
- Freezer Method: Cut the pie into individual pieces. Store in the refrigerator for up to 2 months. When ready to eat, simply remove from the freezer and let sit at room temperature.
- Optional toppings when serving: peppermint flakes, dairy-free whipped cream or a dusting of cocoa powder for a richer flavor.
Recommended Vegan Action Certified products to try with this recipe:
- Wildwood Organic Sprouted Tofu – Silken
- Endangered Species Chocolate Oat Milk + Dark Chocolate 55% Cocoa Premium Baking Chips or Endangered Species Chocolate Oat Milk + Dark Chocolate 75% Cocoa Premium Baking Chips