Chocolate Silk Pie (Vegan)


This simple recipe comes from the author for Vegetarian Cuisine , Jolinda Hackett.


  • 1 container tofu, silken or firm (approx 12 oz)
  • 1/2 cup chocolate chips (check the ingredients if you’re vegan)
  • 1/2 cup peanut butter
  • 2 tbsp soy milk
  • 1 pre-made pie crust


Melt the chocolate chips over low heat, stirring frequently to ensure the chocolate doesn’t burn. You can use a double boiler if you have one.
Once the chocolate is melted, blend together the peanut butter, silken tofu, chocolate and soy milk in blender until smooth and creamy, adding a bit more soy milk if necessary.
Pour into pie crust and refrigerate until firm, at least one hour.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I’m struggling with severe lactose intolerance therefore I’m substituting various ingredients to make my condition more tolerable. When In Fred Meyer I saw carob chips which seemed a good substitute for chocolate chips. The ingredients, however, showed some sort of dairy. I think it was non-fat milk powder. Of course I’m afraid to use them. Are there carob products that have NO lactose. Since it hides within so many products under so many different names I’m trying to get a better understanding – my next accidental ingestion of dairy may send me to the hospital. Please enlighten me. May your holidays be blessed. Sue

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