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chocolate pudding pie

Quickest Vegan Chocolate Pudding Pie

Melissa Champagne
Creamy, high-protein vegan dessert made with dark chocolate and silken tofu—a wholesome, dairy-free twist on classic American chocolate pie.
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Prep Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24 slices
Calories 1825 kcal

Ingredients
  

  • 250 g dark chocolate  vegan, 70%
  • 1 tbsp coconut oil or non-dairy milk for fewer calories`
  • 14 oz soft tofu drained
  • 2 graham cracker pie crust homemade or store-bought
  • 1 banana sliced

Instructions
 

  • Melt the chocolate and coconut oil together using a double boiler (or microwave in short bursts, stirring in between) until smooth and glossy.
  • Add the drained silken tofu and melted chocolate to a high-speed blender or food processor.
  • Pour the mixture in the pie crusts.
  • Refrigerate for at least 1 to 2 hours.
  • Before serving, top with banana slices and shaved chocolate then enjoy!

Nutrition

Serving: 24gCalories: 1825kcalCarbohydrates: 144gProtein: 24gFat: 128gSaturated Fat: 73gPolyunsaturated Fat: 4gMonounsaturated Fat: 40gTrans Fat: 0.1gCholesterol: 9mgSodium: 125mgPotassium: 2120mgFiber: 32gSugar: 73gVitamin A: 117IUVitamin C: 0.4mgCalcium: 217mgIron: 35mg
Keyword chocolate, tofu
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