Vegan Chocolate Peppermint Cream Pie (no-bake)

This Vegan Chocolate Peppermint Cream Pie is a chocolate lover’s dream come true. Made with silken tofu as the base, it’s packed with protein and only wholesome ingredients. It’s easy to make in the blender and requires no baking. If you’re looking for an easy holiday dessert that will make your taste buds happy, this is it. 

There’s something about homemade pie and the holiday season that go together well. I can remember every delicious bite of pie I enjoyed during the holidays as a child. 

This vegan dessert is inspired by my love for desserts and the cozy, delicious, and festive holidays I enjoyed in childhood. It’s made with love and is made with nothing but nutritious ingredients. 

Spotlight on This Vegan Chocolate Peppermint Cream Pie 

It’s high in protein. Tofu is the base of this vegan chocolate cream pie which is high in protein. How’s that for a healthy dessert?

It’s easy to make. This no-bake pie is simple to make. No heating is required and made with a blender and food processor, it can be made in no time. 

It’s mouth-watering. A crunchy almond and pecan crust, a silky chocolate and peppermint middle layer, and a creamy chocolate whipped cream on top all come together for the perfect holiday dessert.

It’s a crowd-pleaser. You are going to want to serve this at your next holiday gathering. Your guests won’t believe it’s made from tofu and is actually healthy.

It’s lightly sweetened. In my opinion, the best thing about this vegan chocolate pie is that it’s not too sweet. While it is rich in healthy fats, you won’t feel gross after enjoying a slice.

It’s wholesome. This vegan chocolate peppermint pie is made with simple ingredients. It’s dairy-free and gluten-free, high in protein, and made with no processed ingredients.

Frequently Asked Questions

Can I use a premade pie crust for this recipe? Sure! You can make any type of no-bake vegan pie crust or purchase a store-bought pre-made crust and then add the chocolate filling and vegan whipped cream.

What type of chocolate works best for this recipe? I like to use dairy-free, high quality chocolate chips. You can use dark chocolate chips, milk chocolate chips, or semi-sweet chocolate chips. I have found that chocolate chips are the easiest to melt because they are small. 

Can I make this pie ahead of time? Yes! Since it needs to chill and firm up in the fridge, this pie is ideal to make ahead of time. The day before would be my suggestion! 

Can I skip the homemade whipped cream and use store-bought instead? While I highly recommend this vegan chocolate whipped cream, you can definitely purchase a container of ready-made vegan cool whip instead.

How long does this pie need to chill? I recommend chilling this pie in the fridge for at least 4 hours and better yet, overnight. 

Ingredients

For the chocolate crust, you will need the ingredients listed below. 

Almonds and pecans: The combination of these two nuts brings the perfect flavor to the crust. If you only have one type of nuts, go ahead and use them.

Cacao powder: Not to be confused with cocoa powder, cacao powder is highly recommended due to its more nutritious profile. However, cocoa powder can work.

Coconut oil: Don’t worry you won’t taste the coconut flavor. You can swap out the coconut oil for melted vegan butter if needed.

Maple syrup: This natural and unprocessed sweetener will lightly sweeten the crust. Do not replace this ingredient with another sweetener. 

Salt: Finish off the pie crust with a pinch of salt to tie everything together. 

For the creamy chocolate layer, you will need the ingredients listed below. 

Silken tofu: You can find this in the cold section of any grocery store or health food store. It’s easy to find, cheap, and makes for a hearty and protein-packed base for this pie.

Chocolate chips: Grab a bag of your favorite, high-quality, dairy-free chocolate chips to melt and blend into the mixture. 

Cashew milk: While any plant-based milk will work, I recommend cashew milk because it’s not only thick and creamy, but it is gluten-free.

Maple syrup: You’ll only add a little maple syrup to the blender. It will bring out just a touch of sweetness. 

Peppermint extract: Grab a bottle of high-quality pure peppermint oil. You will only need a small amount to produce a big flavor.

For the chocolate whipped cream, you will need the ingredients listed below.

Canned full-fat coconut milk or canned heavy coconut cream: Make sure the can has been in the fridge overnight. I tend to use coconut milk more often. 

Cacao powder: This is what will give the whipped cream a subtle chocolate flavor. 

Coconut sugar: You will need to use granulated sugar instead of liquid sweetener which will make the whipped cream runny. 

Vanilla extract: This is a staple when making whipped cream. Make sure to use a high-quality vanilla extract and not imitation varieties. 

Optional toppings:

Additional cacao powder, candy cane powder or candy cane pieces, mini chocolate chips, or chocolate shavings would all be great on top of the finished pie.

Instructions

For the pie crust:

Step one: Grease a 9-inch round tart pan or pie pan with coconut oil.

Step two: To make the crust place the dry ingredients into the bowl of a food processor and pulse until a sticky and coarse crumble forms. This included almonds, pecans, cacao powder, and salt. Transfer this mixture to a medium bowl and stir in maple syrup and melted coconut oil. *Make sure your coconut oil has cooled for about 5 minutes.

Step three: Transfer the mixture to the pie dish. Use the back of a spatula, wax paper, or your hands to spread it out into one even layer. Check out the full detailed recipe here.

For the middle creamy layer:

Step four: Place the chocolate chips into a small microwavable glass bowl. Microwave for 1 minute on defrost and then stir. Continue this process until it is creamy and fully melted. 

Step five: Place all of the ingredients into a high-speed blender in this order: silken tofu, melted chocolate, cashew milk, maple syrup, and then peppermint extract. Blend it until it becomes a creamy mixture. 

Step six: Immediately transfer the mixture to the pie pan and cover the crust by spreading it out into an even layer. Place it into the freezer for about 30 minutes to an hour while you make the whipped cream. The goal is for the chocolate layer to harden before placing the whipped cream on top.

For the top whipped cream layer:

Step seven: *Make sure the coconut cream has been refrigerated for 24 hours. Scoop out the top hardened part of the canned coconut milk and place it into a bowl with a whisk attachment or use a hand mixer and whip on high for roughly two minutes or until it becomes light and fluffy. *Scrape down the sides a few times.

Step eight: While the mixer is on medium, slowly add vanilla and coconut sugar to the coconut milk and mix for another 20 seconds to completely mix in these ingredients. Check out the full recipe for this vegan homemade chocolate whipped cream here.

Immediately pour the whipped cream over the chocolate layer in an even layer, sprinkle with extra cacao powder, place plastic wrap over the top, and then place it in the fridge to chill for at least 4 hours or up to 24 hours.

When you are ready to serve it, remove it from the fridge, sprinkle optional candy cane dust or crushed candy canes over the top of the pie, slice, and serve immediately. 

Storage

Place plastic wrap over the top of the pie dish and store it in the fridge for up to 5 days.

For a firmer, ice-cream-like texture, freeze the pie for a few hours instead of chilling it in the fridge. Just let it sit at room temperature for a few minutes before slicing.

​Tips + Modifications

Make sure that you are using canned coconut milk that has been in the fridge for at least 24 hours. You’ll need the top, hardened part.

Use a sharp knife to cut the slices and loosen the edges from the pan, and use a pie server to carefully lift each slice from the pan.

If you only have one type of nut, just double it instead of using a mix of pecans and almonds.

I’ve got an awesome trick for scooping out the hardened coconut milk from the can. After it’s been in the fridge for 24 hours, flip the can upside down and open the bottom lid. Pour out all of the water and then the hard portion will be left at the bottom. I love this trick!

More Delicious Vegan Peppermint Desserts

White Chocolate Peppermint Rice Krispie Treats

Double Chocolate Peppermint Cookies

Vanilla Peppermint Sugar Cookies

Enjoy!

XOXO

Michelle