Pie makes me think of fall and family get-togethers and cozy clothing and warm, roasty dinners and the holidays and everything good about this time of year.
And if it’s a no-bake pie that comes together in literal minutes and chills in the fridge until you’re ready to dive on in?
The best. The very very best.
I’ve said it before on the blog, but I’m not typically a pie person. I don’t love traditional pie crust, and fruity fillings just don’t excite me when I’m sitting down for dessert, you know?
I’m forever and always a chocolate girl. And that’s why this no-bake pie is my fave.
It’s actually based off of this chocolate peppermint number which is based off of Pinch of Yum’s chocolate version. All three together just makes for a rompin’ good time full of rich, mousse-like filling and simple crumbly crusts.
I think about these pies… roughly once a week. So I knew it was about time to put yet another spin on it. Then my mom picked me up a giant Costco-sized box of Biscoff cookies (The best. They’re crisp, molasses-y, and the perfect dunking vessel for a hot cup of coffee!). And ya girl knew what she had to do.
So with this knowledge and my year-long supply of cookies at the ready, this Vegan Mocha Biscoff Pie was born!
The base of this pie is nearly identical to the chocolate peppermint version. We have:
- Chocolate Chips
- Silken Tofu (relax and trust me when I say it absolutely doesn’t make the pie taste like tofu)
- Almond Butter
- Almond Milk
- Flavoring (in this case, coffee!)
Together, these ingredients get blended into the smoothest, silkiest pie filling you’ll ever have the pleasure of devouring. It’s really quite a feat, and I’ll always be thankful to the team over at Pinch of Yum for figuring out how to do this!
The crust is your simple crumb crust made with our Biscoff cookies. They’re “accidentally” vegan and truly a favorite in this house. I always like keeping them in the pantry for when I want an after-dinner or with-coffee snack, but they make quite a delicious crust as well! Just blitz them up and add some vegan butter. Done!
After a quick snooze in the fridge overnight, you’ll be greeted with this silky-smooth, rich, decadent vegan pie. I think it would be a delightful accompaniment to your Thanksgiving or holiday dinners, especially if you want a quick, no-fuss option to make from scratch.
I love this bad boy! Enjoy!Print
Vegan Mocha Biscoff Pie
A silky-smooth, rich, decadent vegan pie made with lots of chocolate, Biscoff cookies, coffee, and more! So easy and no-bake!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Blend
- Cuisine: American
- Diet: Vegan
- 30 Biscoff cookies
- pinch salt
- 6 tablespoons vegan butter, melted
- 12 ounces vegan dark or semi-sweet chocolate chips, melted*
- 1 heaping teaspoon instant coffee**
- 1/2 cup unsweetened almond milk
- 12 ounces silken tofu
- 1/2 cup almond butter***
- pinch salt
- Broken Biscoff cookies
- Vegan whipped cream
- CRUST: Blitz your Biscoff cookies in a food processor. Pour into a bowl, add a pinch of salt, and drizzle the vegan butter on top. Mix well until the crumbs easily form a ball when squeezed.
- 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 fridge to set.
- FILLING: Melt your chocolate chips in a double broiler or in the microwave in 30-second bursts. While that’s happening, dissolve your instant coffee in your almond milk.
- Add your tofu, almond butter, almond milk/coffee mixture, and melted chocolate to a blender, and then blend until completely smooth.
- Pour into your prepared crust. Cover and place in the fridge to set overnight.
- Remove the pie from the fridge and top with your desired toppings. Enjoy!
*I used semi-sweet, but feel free to use dark if you’d prefer an even richer pie!
**If you’re not a coffee fan, you can leave this out. But I’d actually recommend decreasing the amount to 1/2 heaping teaspoon. You won’t get a ton of coffee flavor, but it will make the chocolate taste even more chocolatey.
***I used a roasted, salted almond butter, and it was great. It really helped balance out the sweetness here!
Keywords: no-bake pie, vegan pie
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