{"id":31650,"date":"2025-08-23T21:52:43","date_gmt":"2025-08-23T14:52:43","guid":{"rendered":"https:\/\/9amchef.com\/?p=31650"},"modified":"2025-08-23T21:52:43","modified_gmt":"2025-08-23T14:52:43","slug":"vegan-chocolate-pie","status":"publish","type":"post","link":"https:\/\/9amchef.com\/vegan-chocolate-pie\/","title":{"rendered":"Vegan Chocolate Pie"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/vegan-chocolate-pie\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Vegan-Chocolate-Pie.jpg\" alt=\"\" class=\"wp-image-31651\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Vegan-Chocolate-Pie.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Vegan-Chocolate-Pie-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Vegan-Chocolate-Pie-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>This incredible dessert is so simple to make, and it turns out absolutely perfect every time! And guess what? You won&#8217;t even taste the silken tofu\u2014it&#8217;s there to give this pie an incredibly creamy, rich texture that sets perfectly!<\/p>\n\n\n\n<p>Looking for a fail-proof, crowd-pleasing dessert? Well, here it is\u2014this smooth, no-bake vegan chocolate pie. With a gluten-free chocolate cookie crust and a filling that&#8217;s almost like a mousse, it&#8217;s unbelievably good!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 31652-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Vegan Chocolate Pie<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**Crust:**<\/h4><ul><li>10.5 oz package of Oreos (gluten-free if necessary)<\/li><li>\u00bc cup melted vegan butter<\/li><\/ul><h4>**Filling:**<\/h4><ul><li>16 oz drained silken tofu<\/li><li>1 can (5.4 oz coconut cream (cream only &#8211; discard the liquid))<\/li><li>\u00be cup cane sugar<\/li><li>\u00bd cup cacao powder or unsweetened cocoa powder<\/li><li>12 oz dark chocolate chips (melted)<\/li><li>1 tbsp vanilla extract<\/li><li>\u00bc tsp salt<\/li><li>1 cup vegan coconut whipped cream (we recommend this brand)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>**Crust:**<\/h4><ol><li>Put Oreos and melted butter in a food processor. Pulse until they form a crumbly mixture.<\/li><li>Pour into a 9-inch tart pan with a removable bottom, press it down with a spatula (or your hands), and use a \u2153 cup measuring cup to tamp the crust evenly. Place it in the freezer while you make the filling.<\/li><\/ol><h4>**Filling:**<\/h4><ol><li>Melt chocolate chips and set them aside to cool slightly.<\/li><li>Add all the filling ingredients, except the whipped cream, to a blender. Blend on high until smooth and creamy.<\/li><li>Gently fold in the whipped cream, then pour the mixture into the crust and smooth it with a spatula.<\/li><li>(Optional) Cover and place it in the refrigerator. Chill for 4-6 hours or overnight. Serve with whipped cream and chocolate shavings. Store any leftovers in an airtight container in the refrigerator.<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>If you&#8217;re not gluten-free, regular Oreos work perfectly. They&#8217;re naturally vegan!<\/li>\n<li>Cane sugar works best for sweetness.<\/li>\n<li>We used 75% cacao dark chocolate.<\/li>\n<li>To melt chocolate in the microwave, heat it in 15-second increments, stirring each time until fully melted.<\/li>\n<li>Serve topped with whipped cream and shaved chocolate. Fresh fruit like raspberries or blueberries also pairs well.<\/li>\n<li>Depending on your blender, you might need to blend the filling more than once for the best results. Scrape down the sides in between blending.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 31652-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Vegan Chocolate Pie<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**Crust:**<\/h4><ul><li>10.5 oz package of Oreos (gluten-free if necessary)<\/li><li>\u00bc cup melted vegan butter<\/li><\/ul><h4>**Filling:**<\/h4><ul><li>16 oz drained silken tofu<\/li><li>1 can (5.4 oz coconut cream (cream only &#8211; discard the liquid))<\/li><li>\u00be cup cane sugar<\/li><li>\u00bd cup cacao powder or unsweetened cocoa powder<\/li><li>12 oz dark chocolate chips (melted)<\/li><li>1 tbsp vanilla extract<\/li><li>\u00bc tsp salt<\/li><li>1 cup vegan coconut whipped cream (we recommend this brand)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>**Crust:**<\/h4><ol><li>Put Oreos and melted butter in a food processor. Pulse until they form a crumbly mixture.<\/li><li>Pour into a 9-inch tart pan with a removable bottom, press it down with a spatula (or your hands), and use a \u2153 cup measuring cup to tamp the crust evenly. Place it in the freezer while you make the filling.<\/li><\/ol><h4>**Filling:**<\/h4><ol><li>Melt chocolate chips and set them aside to cool slightly.<\/li><li>Add all the filling ingredients, except the whipped cream, to a blender. Blend on high until smooth and creamy.<\/li><li>Gently fold in the whipped cream, then pour the mixture into the crust and smooth it with a spatula.<\/li><li>(Optional) Cover and place it in the refrigerator. Chill for 4-6 hours or overnight. Serve with whipped cream and chocolate shavings. Store any leftovers in an airtight container in the refrigerator.<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>If you&#8217;re not gluten-free, regular Oreos work perfectly. They&#8217;re naturally vegan!<\/li>\n<li>Cane sugar works best for sweetness.<\/li>\n<li>We used 75% cacao dark chocolate.<\/li>\n<li>To melt chocolate in the microwave, heat it in 15-second increments, stirring each time until fully melted.<\/li>\n<li>Serve topped with whipped cream and shaved chocolate. Fresh fruit like raspberries or blueberries also pairs well.<\/li>\n<li>Depending on your blender, you might need to blend the filling more than once for the best results. Scrape down the sides in between blending.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>This incredible dessert is so simple to make, and it turns out absolutely perfect every time! And guess what? You won&#8217;t even taste the silken tofu\u2014it&#8217;s there to give this pie an incredibly creamy, rich texture that sets perfectly! Looking for a fail-proof, crowd-pleasing dessert? Well, here it is\u2014this smooth, no-bake vegan chocolate pie. With &#8230; <a title=\"Vegan Chocolate Pie\" class=\"read-more\" href=\"https:\/\/9amchef.com\/vegan-chocolate-pie\/\" aria-label=\"Read more about Vegan Chocolate Pie\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-31650","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31650"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31650\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}