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Vegan Tofu and Chocolate Pudding Pie

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Ingredients

Crust

  • 1 ½ cups vegan chocolate cookies or digestive biscuits (crushed)
  • ¼ cup melted coconut oil or vegan butter

Chocolate Tofu Filling

  • 300 g (10 oz) silken tofu, drained
  • 200 g (7 oz) dairy-free dark chocolate, melted
  • ¼ cup cocoa powder
  • ½ cup maple syrup or agave (adjust to taste)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp coconut milk (for extra creaminess – optional)

Topping (Optional)

  • Vegan whipped cream
  • Fresh berries
  • Shaved dark chocolate

Instructions

1. Prepare the Crust

  1. Mix crushed cookies with melted coconut oil.
  2. Press firmly into the bottom of a pie dish.
  3. Chill in the fridge for 20–30 minutes to set.

2. Make the Filling

  1. Add silken tofu, melted chocolate, cocoa powder, maple syrup, vanilla, salt, and coconut milk to a blender.
  2. Blend until completely smooth and creamy (very important—no lumps).

3. Assemble

  1. Pour the chocolate tofu mixture over the chilled crust.
  2. Smooth the top with a spatula.
  3. Refrigerate for at least 4 hours (overnight is best).

4. Serve

  • Add vegan whipped cream, berries, or chocolate shavings before serving.
  • Slice and enjoy chilled.