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.

Prep Time20

chill time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate cream pie, chocolate peppermint, chocolate peppermint pie, chocolate pie, dairy-free pie, gluten-free pie, healthy dessert, healthy holiday desserts, holiday pie, no-bake dessert, no-bake pie, peppermint, pie, vegan no-bake, vegan pie

Servings: slices

Calories: 558kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 food processer *for the crust
1 high speed blender *for the middle chocolate layer
1 small glass bowl *to melt the chocolate in
1 medium bowl *for the crust
1 9-inch pie or tart round pan

Ingredients

Pie crust

1 cup raw almonds
1 cup raw pecans
2 tablespoons raw cacao powder *cocoa powder is the alternative
½ teaspoon sea salt
¼ cup coconut oil, melted then slightly cooled
2 tablespoons pure maple syrup

Chocolate layer

12 ounces Silken tofu
1¾ cup vegan chocolate chips
½ cup cashew milk *or your favorite plant-based milk
2 tablespoons pure maple syrup
1½ teaspoons pure peppermint extract

Whipped cream layer

1 can coconut milk, refrigerated for 24 hours-use the hardened part only
3 teaspoons coconut sugar *add another teaspoon if you want it sweeter
2 teaspoons cacao powder *cocoa powder is the alternative
2 teaspoons pure vanilla extract

Optional toppings

candy cane dust or crushed candy cane
cacao powder

Instructions

Bottom pie crust layer:

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

Middle chocolate layer:

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.
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.
Immediately transfer the mixture to the pie pan covering the crust and 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.

Top whipped cream layer:

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

Notes

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

Freezer: 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.

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, 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!

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