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Creamy Vegan Chocolate Peppermint Pie

The most heavenly pie you’ll ever eat…and it’s vegan! It’s super chocolatey, perfectly pepperminty, and unbelievably creamy. Super simple and comes together in a blender!

Scale

Ingredients

CRUST:
30 Oreos (or your fave sandwich cookies)
5 Tbsp. vegan butter or coconut oil
FILLING:
12 oz. vegan dark chocolate chips, melted
12 oz. silken tofu
1/2 cup almond butter*
1/2 cup unsweetened almond milk
1/2 tsp. peppermint extract
pinch salt
TOPPING:
crushed Oreos
crushed candy canes**

Instructions

  1. CRUST: Blitz your Oreos in a food processor. Once the cookies are broken up, run the motor and drizzle in your butter. Scoop your mixture out into a 9-inch pie pan, and press it into your pan, pressing it up the sides. I used the back of a cup measure to smooth out the crust. Place in the freezer to set.
  2. FILLING: Melt your chocolate chips in a double broiler or in the microwave in 30-second bursts. Add your tofu, almond butter, almond milk, melted chocolate, and peppermint extract to a blender, and then blend until completely smooth.
  3. Pour into your prepared crust. Cover and place in the fridge to set overnight.
  4. Remove the pie from the fridge and top with your desired toppings. Enjoy!

Notes

*I used roasted, unsalted almond butter. Other good options are cashew butter or sunflower seed butter. Don’t use peanut butter unless you want a peanut butter-peppermint thing going on.
**I put my toppings on before it sat in the fridge overnight and because of that, my crushed candy canes on top kinda melted. That’s okay! It was actually pretty delicious. But it looked funny, so I topped it with an additional crushed candy cane the next day and all was well.
Slightly adapted from Mind-Blowing Vegan Chocolate Pie from Pinch of Yum

Keywords: no-bake pie, vegan dessert, chocolate pie, dessert

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