Creamy Vegan Chocolate Pie
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.
Equipment
Ingredients
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.
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