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This silken vegan chocolate peppermint pie combines a chocolate pie crust with a creamy silken-tofu chocolate-peppermint filling, all topped off with crushed candy canes, and is the perfect fuss-free holiday dessert. Minimal ingredients, just 10 minutes of hands-on prep, dairy-free, egg-free, optionally gluten-free, and made with a pre-prepared or homemade crust!
Rich and Creamy Chocolate Peppermint Pie
Christmas is around the corner, which means we’re busy getting festive with our kitchen baking. This year, we’re a little obsessed with the chocolate-peppermint combo. Having already made a batch of vegan chocolate chip peppermint cookies, adding peppermint extract to our dairy-free brownies, and peppermint patties on our to-do list, now it’s the turn of this super simple silken vegan chocolate peppermint pie!
This vegan chocolate mint pie recipe couldn’t get much more straightforward. All you need is a handful of ingredients, too. Including a pre-made or homemade vegan chocolate pie crust (homemade options include a vegan oreo pie crust or healthy nut-date crust). The process is as simple as melting the vegan chocolate (how to melt chocolate guide), blending the filling until smooth, pouring it over the crust, and setting it in the fridge. Top the vegan peppermint pie off with some crushed candy canes before serving, and you have yourself a fuss-free, low-budget, delicious Christmas dessert!
Even better, with your choice of crust, this no-bake peppermint pie can be gluten-free and nut-free as well as dairy-free, egg-free, etc. Plus, this vegan chocolate peppermint pie stores well in both the fridge and freezer, meaning it’s a great make-ahead holiday dessert! Best of all, the silken tofu doesn’t have a strong flavor and mimics a creamy consistency wonderfully, making this silken tofu chocolate pie great for vegans and non-vegans alike!
The Vegan Chocolate Peppermint Pie Ingredients
All you require for this vegan tofu chocolate pie is just 5 ingredients and the crust; these include:
Optional add-ins & Recipe Variations
- Oreo pie crust: Combine 24 processed Oreos (crushed into cookie crumbs) with a few tablespoons of vegan butter or coconut oil (until a wet sand consistency).
- No-bake pie crust: You can create a quick, healthy, no-bake crust by combining the nut or seed of your choice, soaked dates, cocoa powder, and a pinch of salt and processing into a doughy consistency when pressed. Process the nuts first to a fine crumb before adding the remaining ingredients.
- Cocoa powder: For an even richer chocolate flavor, add a spoonful or so of cocoa powder to the filling. We like to mix it into the melted vegan chocolate to help it better incorporate.
- Sea salt: Sprinkle a little flakey sea salt to balance and enhance the flavors in this vegan Christmas dessert.
- Nut butter: 1-2 tbsp of your favorite nut butter (we like almond or cashew but don’t recommend peanut for the strong flavor) will enhance the richness of this vegan chocolate pie without affecting the flavor too much.
- Optional toppings: shredded coconut/coconut flakes, chocolate shavings, vegan whipped cream (we make vegan whipped cream), plain or lightly sweetened, extra vegan chocolate chips, etc.
- Soy–free: Instead of silken tofu, you may use firm dairy-free cream cheese (like Daiya). However, we haven’t tried, so let us know how it goes if you do.
How to Make Silken Chocolate Peppermint Pie?
Step 1: First, melt the vegan chocolate. You can do so over a double boiler or in the microwave in a heat-proof bowl for 45 seconds. Mix until smooth. Then, place all the filling ingredients in a food processor or blender and process until creamy and smooth.
Step 2: Give the mixture a taste and increase the amount of peppermint if preferred. Pour the vegan chocolate peppermint filling over your choice of dairy-free chocolate pie crust and spread with a rubber spatula to smooth. Then transfer to the fridge to set for at least an hour, or until you want to serve it. Before serving the vegan peppermint pie, optionally garnish it with crushed peppermint candies.
FAQs
You may be able to swap the silken tofu for plain vegan cream cheese. However, the flavor will be more like a cheesecake then. Plus, we haven’t actually tried it, so we can’t guarantee results.
No, only use silken tofu, as it will provide a wonderfully creamy texture and very subtle flavor.
It’s possible to substitute the vegan chocolate for a combination of cocoa powder, melted coconut oil/cocoa butter, and maple syrup. However, without experimenting with exact quantities, it’s hard to provide a detailed recipe. Let us know if you try!
Many available actually are vegan these day, so it’s just a case of checking the ingredients. However, it’s also really simple to make your own, with no need to bake (for example, using an Oreo crust or no-bake crust (written above).
We recommend a 9-inch pie plate/ crust. If you use a slightly smaller/large one, it will also work.
Top Recipe Tips and Notes
- Keep chilled: The filling for this silken tofu chocolate pie will soften the longer it sits at room temperature, so it’s best kept chilled until serving.
- Experiment with vegan chocolate type: Peppermint pairs well with all types of vegan chocolate. So feel free to experiment with milk vs. semi-sweet vs. bittersweet.
- To crush the candy canes: Either use a knife (for more control over the size of the pieces and less ‘dust’ ) or place them in a bag and use a rolling pin or another heavy object (like a saucepan) to lightly crush them.
- Use high–quality vegan chocolate: It’s one of the primary flavors in this vegan chocolate peppermint pie, so make sure it’s good. When it comes to dark (bittersweet) chocolate, often the brands that aren’t marketed specifically vegan are still naturally vegan and higher quality.
How to Store?
Once set, you can continue to store the no-bake peppermint pie in the refrigerator, covered with plastic wrap, for 5-7 days. You may also be able to freeze it for up to a month. However, tofu doesn’t freeze particularly well (without significant texture changes), so it’s then best to remove the slices of chocolate mint pie from the freezer for just 10-15 minutes before serving as a semifreddo style dessert.
Silken Vegan Chocolate Peppermint Pie
Ingredients
- 1 bag vegan chocolate chips 12 ounces
- 1 package silken tofu 14 ounces, drained
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 vegan chocolate crust
- crushed candy canes (optional) for garnish
Instructions
- Put vegan chocolate chips in the microwave for 45 seconds and mix until smooth. If the chocolate is still lumpy, place back in the microwave and heat for 20 more seconds, mix until smooth. Repeat until the vegan chocolate is completely smooth.
- Put melted vegan chocolate, tofu, vanilla, and peppermint in a blender or food processor and blend until creamy.
- Add tofu chocolate mixture to the crust, spread evenly, and place in the refrigerator for an hour. After it solidifies, it can be kept in the refrigerator.
- Right before serving garnish with crushed candy canes, optional.
Notes
- Keep chilled: The filling for this silken tofu chocolate pie will soften the longer it sits at room temperature, so it’s best kept chilled until serving.
- Experiment with vegan chocolate type: Peppermint pairs well with all types of vegan chocolate. So feel free to experiment with milk vs. semi-sweet vs. bittersweet.
- To crush the candy canes: Either use a knife (for more control over the size of the pieces and less ‘dust’ ) or place them in a bag and use a rolling pin or another heavy object (like a saucepan) to lightly crush them.
- Use high–quality vegan chocolate: It’s one of the primary flavors in this vegan chocolate peppermint pie, so make sure it’s good. When it comes to dark (bittersweet) chocolate, often the brands that aren’t marketed specifically vegan are still naturally vegan and higher quality.
Nutrition
Disclaimer: Although journeytowellnesspath.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. journeytowellnesspath.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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This pie is so creamy and delicious! It’s my go-to dessert any time of the year. It’s always a hit, even with the “I don’t like tofu” crowd. 🙂 I make my own crust with GF oreos and Miyoko’s plant based butter.
Love this so much and your homemade crust sounds amazing!
Absolutely fabulous! I used firm silken tofu. It would probably be creamier with softer but it was still scrumptious.
Thanks for that input! So glad you still enjoyed it!