Vegan Chocolate Pudding Pie

by Jill Dalton

 

This is one of my personal favorite Holiday pies. My grandma used to make this pie (non-vegan of course) and it was always the first one to disappear over the pumpkin, custard, and apple pies. Of course, there would also be a big tub of Cool Whip that we would add to the top. This recipe is a healthier vegan version of that same pie and I hope you enjoy it as much as we do!

Vegan Chocolate Pudding Pie

  This is one of my personal favorite Holiday pies. My grandma used to make this pie (non-vegan of course) and it was always the first one to disappear over the pumpkin, custard, and apple pies. Of course, there would… Desserts Vegan Chocolate Pudding Pie European Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 7 voted )

Ingredients

Crust

1 cup dates
1 1/2 cups unsweetened almond meal
1/2 cup cocoa

Filling

1- 14 ounce box Organic Non GMO silk tofu
1 cup dates
3/4 cup cocoa
1 tsp vanilla
1 cup raw, unsalted cashews
1/2 cup almond milk ( or plant milk )

Topping
1/2 cup dried coconut  

Instructions

  1. Mix crust ingredients in a food processor until mixture sticks together. Press into the bottom of a pie plate.
  2. Blend filling ingredients in a blender until smooth.
  3. Pour into pie plate.
  4. Put dried coconut on a cookie sheet and bake at 350 degrees until edges are golden brown.
  5. Sprinkle on top of pie.
  6. Chill pie for about 4 hours or until firm

 

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23 comments

Amy Tromans December 1, 2017 - 8:10 pm

My 9 year old daughter requested this pie for her birthday! It is SO GOOD!! Thank you for all your good recipes!

Reply
Jill Dalton December 2, 2017 - 1:15 am

Thank you! That makes me so happy 🤗

Reply
Patricia Liardi December 7, 2017 - 4:54 am

Chocolate pudding pie came out AMAZING!!!

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RHardy December 22, 2017 - 7:58 pm

This pie is fantastically healthy and delicious. You didn’t lie when you said the tofu would go unnoticed! Amazing!

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Claudia December 27, 2017 - 2:32 pm

Looks great! How many ounces in the box of tofu?

Reply
Jill Dalton December 27, 2017 - 2:53 pm

14.5 oz

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Candace March 12, 2018 - 11:07 am

New to your show! So happy my husband found your videos. Do you use unsweetened cocoa? Thanks.

Reply
Jill Dalton March 12, 2018 - 12:05 pm

Yes

Reply
Candace April 11, 2018 - 2:10 pm

This is amazing!!!!

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Rachel June 13, 2018 - 2:14 pm

I made this pie last week. My family loved it. This weekend I asked my husband what dessert he would like me to make and he requested this pie again!! So creamy!

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Jill Dalton June 13, 2018 - 11:12 pm

Great to hear! It is a family favorite here.

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WEndy November 18, 2018 - 6:50 pm

All I have is extra firm tofu. Can I use it and just add more almond milk?

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Jill Dalton November 19, 2018 - 8:45 am

You can but the texture still might be a bit grainy, not smooth and creamy.

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Stephanie November 26, 2018 - 6:40 pm

This is DELICIOUS! It’s so rich and you’d never guess it’s WFPB and not the “regular” chocolate pie. My whole family asked that I make this again.

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Ariealle Christoph November 28, 2018 - 9:24 pm

Hi, we have soy allergies. Is there something I can use to substitute tofu?

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Jill Dalton November 29, 2018 - 9:31 am

You could use 2 avocados

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Caroline December 28, 2018 - 2:53 am

I love the taste, and really so easy. But it did not firm up. I put it for one hour in the feezer but that did not work also, yes it was (to) cold but not stiffer. Also the crust was to loose. Jill, what could be happening in this case?

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Jill Dalton December 28, 2018 - 9:07 am

This pie doesn’t get really firm, it stays pretty creamy and I’m not sure about your crust. Sometimes you have to add a couple more dates( if the dates are a little dry) to get the crust to stick together or a tsp of water or so. =)

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Caroline Steenwijk December 28, 2018 - 5:43 pm

Thank you Jill, i will sure try it another time because the taste was great!

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Nancy July 17, 2020 - 8:40 pm

When I use almond meal for a crust, I find that it works best if it has been processed in my Vitamix first before I put it into my food processor with the other ingredients. Almond meal is so dry, and the texture is not to my liking unless it’s finely ground. I add quite a bit of water to make it stick together and then some. I think adding a little nut butter can also help. Still experimenting with that.This is not a criticism of your recipe at all, Jill. Just my observations of almond meal.

I make a lot of homemade almond milk, so I am thrilled to have pie crust recipes that use up the dried pulp (I put it in my dehydrator).

The filling for this pie is absolutely amazing. I could hardly believe it when I tasted it after blending! Truth be told I didn’t really scrape my blender that thoroughly so that I’d have some left in there to scoop out and taste. 😉 I also spread some warmed peanut butter in the bottom of the crust and up the sides before pouring in the filling (in a PB cup mood, I guess).

Thanks for another great recipe!!

Reply
Edie September 2, 2020 - 2:51 pm

Id like to know how many ounces or grams of the silken Tofu is used for this recipe? and is it soft or firm?
Cant wait to try it.

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Jill Dalton September 3, 2020 - 10:32 am

14 – 15 ounces of silky tofu

Reply
Edie September 2, 2020 - 3:57 pm

Divine! Used firm Silken Tofu with 12.5 oz in box. Added 3 tbsp date syrup to compensate. Yum.
Kudos Jill! So simple to prepare

Reply

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