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I make this a lot; maybe too often lol. Simple and quick. No baking required. Wickedly delicious.


1.5 cups vegan graham cracker crumbs

1/3 cup vegan butter (melted)

1/3 cup sugar

1 package Silken tofu

10 oz Vegan Chocolate Chips

1 can Coconut Cream

1/4 cup Cashew Butter

2 Tbsp maple syrup

1 tsp instant coffee (optional)


1 Crush Graham crackers in food processor. Add sugar and vegan butter and pulse until well combined. Press the crumbs firmly over bottom and up sides of the pie plate. Refrigerate for an hour before filling.

2. In a blender, blend silken tofu, coconut cream, cashew butter, maple syrup and instant coffee(optional). 3. Melt chocolate chips over a double boiler or in the microwave in 30-second increments. Once melted, add to a blender and blend until smooth, about 1 minute, scraping down the sides as needed.

4. Pour over crust and smooth. Refrigerate for 12 hours or until firm. Serve with dollop of vegan whipped cream(optional).

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