Warning: This pie is not responsible for any sudden obsession, moaning at first bite, or hiding it from your roommate. You’ve been warned.
It’s silky, sassy, and so ridiculously smooth, it might just replace your skincare routine (but please don’t try that).
Coffee gives you that subtle caffeine whisper, while chocolate swoops in like your favorite drama series—dark, intense, and binge-worthy.
And it’s completely vegan, so yes, you can have taste, texture, and morals all in one fabulous forkful.
This pie doesn’t ask for attention. It demands it—with whipped topping and attitude.
Coffee and Chocolate Silk Pie
A rich, creamy, no-bake vegan silk pie packed with coffee flavor, smooth chocolate, and pure “don’t-talk-to-me-I’m-eating” energy.
Ingredients
Crust:
- 1½ cups vegan chocolate cookie crumbs
- ¼ cup melted coconut oil
- 1 tbsp maple syrup
Filling:
- 1½ cups silken tofu yes, trust it
- ½ cup strong brewed coffee cooled
- 1 cup vegan chocolate chips melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Vegan whipped cream
- Chocolate curls
- Crushed espresso beans for drama
Instructions
- In a bowl, mix cookie crumbs, melted coconut oil, and syrup. Press the mix into your pie dish like a boss.
- Pop the crust in the fridge while you handle the filling.
- In a blender, add silken tofu, coffee, melted chocolate, maple syrup, vanilla, and salt. Blend until it’s scandalously smooth.
- Pour that creamy magic into your crust.
- Refrigerate for at least 3 hours, or overnight if you’re patient (who is, though?).
- Before serving, top it with whipped cream or chocolate curls.
- Slice, serve, and prepare to be adored.
Notes
📊 Nutritional Values (Per Slice)
- Calories: 290
- Total Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
💪 Vitamins & Minerals (Per Serving)
- Iron: 12%
- Magnesium: 9%
- Calcium: 6%
- Potassium: 5%
- Zinc: 4%
✨ Additional Notes & Tips
- Use espresso for an extra bold kick (because we don’t do mild here).
- Add a pinch of cinnamon or cayenne for that “I’m extra” spice.
- If it doesn’t set fully, pretend it’s mousse and serve in bowls—zero shame.
- Keeps in the fridge for up to 4 days (if it lasts that long).
- You can freeze slices individually for late-night “emergencies
