Easy chocolate tofu pie

    40 min

    This pie is a vegan delight - indulgently creamy in texture, but dairy-free!

    98 people made this

    Serves: 8 

    • 450g (1 lb) silken tofu
    • 50g (2 oz) cocoa powder
    • 200g (7 oz) caster sugar
    • 1 tablespoon vanilla extract
    • 1/2 teaspoon cider vinegar
    • 1 (23cm / 9 in) digestive biscuit base

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas mark 4.
    2. Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared base.
    3. Bake in preheated oven for 25 minutes.
    4. Refrigerate for 1 hour before serving.

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    Reviews & ratings
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    Reviews in English (92)


    Altered ingredient amounts. I used a ginger nut base stuck together with Pure Vegan spread(melted) and sliced strawberries on top after it had cooled.  -  12 Mar 2010


    Great recipe! We had friends round for a meal. I used a ginger nut base and put sliced strawberries on top after it had cooled. It didn't last very long and looked really impressive.  -  12 Mar 2010


    When I became vegan a few years back, I found this recipe and it was a life-saver since I love chocolate desserts. I have tweaked it, though. Instead of putting the pie into a graham cracker crust, I usually use a chocolae cookie crust (there are vegan versions). I also add 1/2 a carton of Tofutti imitation cream cheese to the tofu because it makes the flavor and texture more closely resemble chocolate cheesecake. Let's face it -- this pie is too solid and heavy to ever compete as a faux chocolate cream pie, but it can compete very nicely as a faux chocolate cheesecake. I layer the top with sliced strawberries and tell people it is a "strawberry chocolate cheesecake." Sometimes I make it without sugar (using 2 tablespoons of stevia extract instead) but that can have a slightly bitter taste. I don't mind, but for company I usually just cut the sugar in half (1/2 cup sugar, 1 tablespoon stevia extract) and I think this is indistinguishable from using all sugar.  -  29 Nov 2006  (Review from Allrecipes US | Canada)