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Easy Vegan Chocolate Peppermint Pie

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 3 hours 10 mins
  • Total Time: 3 hours 10 mins
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American


Decadently delicious Easy Vegan Chocolate Peppermint Pie with only 6 ingredients and no baking required!


  • 12 oz semi-sweet chocolate chips (1 standard bag)
  • 12 oz silken tofu
  • 1/3 cup So Delicious Original Coconutmilk Creamer
  • 1/2 tsp peppermint extract
  • 1/2 cup So Delicious Cocowhip, plus more for topping
  • Prepared pie crust of choice


  1. Place chocolate in a microwave safe bowl. Microwave in 20 second increments, stirring each time, until melted. You could also do this over the stovetop on low heat.
  2. Place tofu, creamer, peppermint extract, and melted chocolate in a food processor and blend until smooth, scraping any hardened chocolate from the sides with a spatula as needed. Add Cocowhip and blend again.
  3. Pour filling into pie crust. Freeze for about three hours, or until set. If pie gets too frozen, let it sit at room temperature until it softens up a bit. Depending on how firm your tofu is, it may be quicker. Slice and serve garnished with Cocowhip. Store any leftovers in the freezer.


  • For a regular chocolate pie, omit peppermint. Can sub non-dairy milk for creamer--I recommend something like oat milk or soy milk with more fat versus a thinner milk like almond.
  • Cocowhip can be omitted from filling and it'll still taste delicious.
  • Recipe adapted from Alton Brown's Moo-Less Chocolate Pie.