Creamy Vegan Chocolate Pie

This smooth and decadent vegan chocolate pie features a silky chocolate filling paired with a flaky crust and a fluffy layer of dairy-free whipped topping. It's a simple, no-bake take on a classic chocolate peanut butter pie that comes with a creamy, chocolatey flavor but without dairy, eggs, or nuts.

I love how easy this no-bake pie comes together. Silken tofu blends into a velvety base, and SunButter adds that rich, peanut-butter-like flavor without any actual nuts, so everyone at the table can enjoy a slice. This pie is perfect for holidays, gatherings, or anytime you want something a little extra.

If chocolate and seed butter is your favorite combo, you'll also love my SunButter Chocolate Chip Cookie Bars.

This post is sponsored by SunButter - A company that aligns with The All Natural Vegan Mission. Thank you for supporting brands that make The All Natural Vegan Possible!

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Why You'll Love This Recipe:

• No baking required.
• Just five ingredients in the filling.
• Rich, creamy, and fudgy.
• Completely nut-free and peanut-free.
• Ready for the fridge in about 15 minutes.

Ingredients To Make This Creamy Chocolate Pie:

• Silken Tofu: This is the secret to the smooth, mousse-like filling. It blends up completely creamy, and no one will ever guess it's there.
• Vegan Chocolate Chips: Melted chocolate gives the filling its deep flavor and helps it set firm in the fridge. Check the label to make sure your brand is dairy-free.
• Vanilla Extract: This rounds out the chocolate and makes the flavor taste even richer.
• Maple Syrup: A little maple syrup adds natural sweetness to the filling.
• SunButter No Sugar Added Sunflower Seed Butter: This is what gives the pie its rich, peanut-butter-style flavor while keeping it totally nut-free. I always reach for the No Sugar Added version so the sweetness comes from the maple syrup and chocolate.
• Pie Crust: Any pre-made vegan pie crust works here. Just double-check that it's dairy-free and nut-free. Prefer homemade? Try the crust from my Black Sapote Chocolate Pudding Pie.
• Vegan Whipped Topping: A light, fluffy layer that balances the rich filling. Store-bought is perfect, or whip up some coconut whipped cream.
• Chocolate Shavings: The finishing touch that makes every slice look bakery-worthy.

See recipe card for quantities.

How To Make It:

Step 1 - Prepare the crust: Prepare your pre-made pie crust according to the package directions, if needed. Let it cool completely before adding the filling.

Melt the chocolate: Add the vegan chocolate chips to a microwave-safe bowl. Microwave in 20- to 30-second intervals, stirring between each one, until completely melted and smooth. Let it cool slightly.

Step 2 - Blend the filling: Add the silken tofu, melted chocolate, vanilla extract, maple syrup, and SunButter to a high-speed blender or food processor. Blend until completely smooth, thick, and creamy, scraping down the sides as needed.

Step 3 - Fill the pie: Pour the filling into the cooled crust and spread it into an even layer. Refrigerate the pie for at least 3 to 4 hours, or until the filling is firm and fully set.

Step 4 - Add the topping & Garnish: Once chilled, spread the vegan whipped topping over the top. Finish with chocolate shavings, then slice and serve chilled.

Variations And Substitutions:

• Swap the Seed Butter: Peanut butter or almond butter will work if you don't need the pie to be nut-free. But I prefer SunButter here. It keeps the pie allergy-friendly, and its slightly earthy flavor pairs so well with chocolate.
• Make It Gluten-Free: Use a gluten-free pie crust and check that your chocolate chips are certified gluten-free.
• Adjust the Sweetness: Add an extra tablespoon of maple syrup for a sweeter filling, or use dark chocolate chips for a richer, less sweet pie.
• Add a SunButter Drizzle: Warm a spoonful of SunButter and drizzle it over the whipped topping before serving, similar to my Vegan Sunbutter Hot Chocolate.

Storage:

• Refrigeration: Cover the pie and store it in the fridge for up to 4 days.
• Best Texture: If you're making it ahead, add the whipped topping right before serving so it stays light and fluffy.
• Freezing: Freeze the pie without the topping, tightly wrapped, for up to 2 months. Thaw overnight in the fridge, then add the topping and chocolate shavings.

Equipment

• High-Speed Blender: For blending the filling until silky smooth.
• Microwave-Safe Glass Bowl: For melting the chocolate chips.
• Silicone Spatula: For scraping down the blender and smoothing the filling.
• Offset Spatula: For spreading the whipped topping in an even layer.

Recipe FAQs:

More Amazing Chocolate Desserts To Try Next:

If you try this SunButter Chocolate Pie Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

Creamy Vegan Chocolate Pie

Katie

This SunButter Chocolate Pie is a rich, creamy no-bake pie made with simple, wholesome ingredients and a silky chocolate sunflower seed butter filling. It's smooth, fudgy, and topped with dairy-free whipped topping and chocolate shavings-Vegan, dairy-free, egg-free, nut-free, made only with plant-based ingredients, and perfect for chocolate lovers with nut allergies.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

chill time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 8 people

Equipment

• 1 High speed blender

Ingredients

  

1x2x3x

Chocolate SunButter Filling

• 16 ounces silken tofu
• 12 ounces vegan chocolate chips melted
• 1 teaspoon vanilla extract
• ¼ cup maple syrup
• ¼ cup SunButter No Sugar Added Sunflower Seed Butter

For the Pie

• 1 pre-made pie crust
• 1 cup vegan whipped topping
• Chocolate shavings for garnish

Instructions

 

Prepare the pie crust:

• Prepare the pre-made pie crust according to the package directions if needed. Allow it to cool completely before adding the filling.

Melt the chocolate:

• Add the vegan chocolate chips to a microwave-safe bowl and microwave in 20-30 second intervals, stirring between each interval, until completely melted and smooth. Let the chocolate cool slightly.

Blend the filling:

• Add the silken tofu, melted chocolate, vanilla extract, maple syrup, and SunButter to a high-speed blender or food processor. Blend until completely smooth, thick, and creamy, scraping down the sides as needed.

Fill the pie:

• Pour the chocolate SunButter filling into the prepared pie crust and spread the top into an even layer.

Chill:

• Refrigerate the pie for at least 3-4 hours, or until the filling is firm and fully set.

Add the topping:

• Once chilled, spread the vegan whipped topping over the top of the pie.

Garnish and serve:

• Finish with chocolate shavings, then slice and serve chilled.

Keyword chocolate, easy dessert, sunbutter

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