Coffee and Chocolate Silk Pie
moka coffee pot
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.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Servings 8 servings
Calories 290 kcal
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
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.
📊 Nutritional Values (Per Slice)
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Calories: 290
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Total Fat: 17g
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Saturated Fat: 10g
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Carbohydrates: 30g
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Fiber: 3g
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Protein: 5g
💪 Vitamins & Minerals (Per Serving)
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Iron: 12%
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Magnesium: 9%
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Calcium: 6%
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Potassium: 5%
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Zinc: 4%
✨ Additional Notes & Tips
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Use espresso for an extra bold kick (because we don’t do mild here).
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Add a pinch of cinnamon or cayenne for that “I’m extra” spice.
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If it doesn’t set fully, pretend it’s mousse and serve in bowls—zero shame.
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Keeps in the fridge for up to 4 days (if it lasts that long).
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You can freeze slices individually for late-night “emergencies