Vegan Mexican Chocolate pie – oh my! This dessert is rich, silky, and oh-so chocolatey. A friend today asked me what makes it Mexican? The chocolate? Then she took a bite and sighed, “Oh. there’s a bit of cinnamon in there! Delicious!” There is even a dash of red chili peppers, but I admit, I went very light on that ingredient. Next time I will use the full amount. This pudding filling is just like a dreamy, creamy Mexican Hot Chocolate. But as a vegan recipe – there is zero dairy.
The secret ingredient? This scrumptious dessert is made with a base of silken tofu! Mixing all of the ingredients together in a food processor makes this a rather easy and fast dessert to put together. I made this for a work birthday celebration.
If I was to make this for a dinner party, I think I would try making individual servings in oven proof ramekins. One, because the dessert is rich and a little goes a long way, and two, slicing smaller pieces from the pie can be a bit messy. Just take look at my picture below.
Plus, wouldn’t the vegan Mexican chocolate pudding pie be more elegant served as single servings to your guest? For a dinner party, I would top each ramekin of pudding pie with some shaved chocolate as well. Elegant all the way!
I am really wishing I had another bite as I write about this dessert! So let’s get to the recipe already.
Vegan Mexican Chocolate Pudding Pie
Ingredients
For the Crust:
- 10 full-sized graham crackers
- 3 tablespoons sugar
- 4 tablespoons melted melted coconut oil
- 1 tablespoon plain soy milk or almond milk
For the Filling:
- ¾ cup sugar
- 1 pound silken tofu
- 8 ounces high-quality bittersweet or semisweet chocolate, melted (I used 70 percent)
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon chile powder
- ⅛ teaspoon salt
Directions
For the Crust:
- Lightly spray a 9-inch pie plate with nonstick cooking spray and set aside.
- Preheat oven to 350 degrees
- Place the graham crackers in a food processor and process until finely ground
- Add the sugar, melted coconut oil, and soy milk. Pulse until the crumbs begin to stick together
- Begin pressing the crumbs to the side of the pie plate and then fill in the bottom. Press until the crumbs are evenly distributed in the pie plate.
- Bake for 10 minutes until firm and slightly golden. Set aside and allow the crust to cool while you make the chocolate filling.
For the Filling:
- Add 3/4 cup of water to a medium sized sauce pan over medium-high heat. Add the sugar and bring sugar water to a boil. Cook until the sugar is dissolved, stirring occasionally. Allow to cool sightly.
- Place the silken tofu, melted chocolate, vanilla, cinnamon, chili powder, and salt into the food processor. While the food processor is running, slowly pour the sugar water through the feeder tube into the tofu pudding. Purée until completely smooth, stopping machine to scrape down the sides as needed.
- Pour chocolate pudding into the cooled crust, and press a piece of plastic wrap directly to the top of the pudding.
- Chill until firm, at least 4 hours and up to overnight.
- Enjoy!
Optional – You can top this pie with shaved chocolate or a vegan whipped topping. It is totally delicious as is, but dressing it up for company would be fun.
And then again… think about serving this scrumptious dessert in individual ramekin dishes! That is what I will be doing when I make this for a dinner party.
Vegan Mexican Chocolate Pudding Pie
Ingredients
For the Crust
- 10 full-sized graham crackers
- 3 tablespoons sugar
- 4 tablespoons melted melted coconut oil
- 1 tablespoon plain soy milk or almond milk
For the Filling
- ¾ cup sugar
- 1 pound silken tofu
- 8 ounces high-quality bittersweet or semisweet chocolate, melted (I used 70 percent)
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon chile powder
- ⅛ teaspoon salt
Instructions
For the Crust
- Lightly spray a 9-inch pie plate with nonstick cooking spray and set aside.
- Preheat oven to 350 degrees
- Place the graham crackers in a food processor and process until finely ground
- Add the sugar, melted coconut oil, and soy milk. Pulse until the crumbs begin to stick together
- Begin pressing the crumbs to the side of the pie plate and then fill in the bottom. Press until the crumbs are evenly distributed in the pie plate.
- Bake for 10 minutes until firm and slightly golden. Set aside and allow the crust to cool while you make the chocolate filling.
For the Filling
- Add 3/4 cup of water to a medium sized sauce pan over medium-high heat. Add the sugar and bring sugar water to a boil. Cook until the sugar is dissolved, stirring occasionally. Allow to cool sightly.
- Place the silken tofu, melted chocolate, vanilla, cinnamon, chili powder, and salt into the food processor. While the food processor is running, slowly pour the sugar water through the feeder tube into the tofu pudding. Purée until completely smooth, stopping machine to scrape down the sides as needed.
- Pour chocolate pudding into the cooled crust, and press a piece of plastic wrap directly to the top of the pudding.
- Chill until firm, at least 4 hours and up to overnight.
In full disclosure to all of my dessert-loving friends – this post contains one affiliate link. Which means should you choose to click on the link and purchase this item from Amazon, I will receive a very small percentage of the sale
