Recipe + Photo by Samantha Scott

This rich and decadent pie is a double chocolate delight. With a buttery cookie crust and sweet chocolate filling, this is sure to be a crowd pleaser. With about 10-minutes of prep time, you can create this delicious, no-bake, vegan dessert. Perfect to take and share at your next gathering with friends.  Adjust this recipe according to your preferred flavor add in. 


  • 28 Oreo Cookies
  • 8 tablespoons vegan butter


  • 11.5 ounce bag of dairy free, semi-sweet chocolate chips
  • 12 ounces silken tofu
  • ¼ cup non-dairy milk, unsweetened – I suggest oat or almond.
  • ½ teaspoon salt
  • 2 tablespoons brewed coffee – This gives a richer flavor. If you prefer a more creamy flavor, just substitute the coffee for 2 more tablespoons of non-dairy milk.


  • ½  teaspoon peppermint extract – Perfect for a chocolate mint flavor during the holidays.
  • ½ teaspoon vanilla extract – Adds a vanilla, creamy flavor to compliment the chocolate.


  • Grease the bottom and sides of a 9-inch tart or pie pan.
  • In a microwave safe bowl, melt the 8 tablespoons of dairy free butter until liquid. 


  • Add the Oreo cookies to a food processor. Pulse a few times to create a crumble texture. If you do not have a food processor, simply put the other cookies in a gallon size freezer bag. Using a utensil handle or back of a spoon, give light hits until the cookies are crumbled. 
  • Once you have a crumble texture, pour the cookies into the melted butter. Mix through until a dough-like texture forms. Pour into the pie or tart pan. 
  • Using your hands or the bottom of a glass, press the dough into the pan until the sides and bottom are covered. Set the crust aside. Rinse out the food processor.


  • Melting the Chocolate: Using a large microwave safe bowl, begin melting the chocolate chips. Microwave for 60 seconds to start. Using a spatula, mix through and scrape the sides. Continue the same process in 20-30 second intervals. Once there is just a little chocolate left that needs to be melted (about 80-90% should be melted), stop microwaving and begin mixing with the spatula until melted.
  • Using a food processor or a blender, add the silken tofu, dairy free milk, coffee (if adding) and extract (if adding). Blend until smooth. 
  • Add the liquid mixture to the melted chocolate bowl. Begin mixing with your spatula, scraping sides, folding and stirring the mixture until a thickened, shiny, pudding-like texture develops. 
  • Pour the filling into your pie crust. 
  • Using the back of a spoon, swirl and design the top of your pie how you would like the top to be.
  • Allow to sit in the refrigerator for a minimum 4-6 hours, so the filling can firm up for cutting. 


  • Once the pie filling has set, slice and serve as desired. Store leftovers in the refrigerator for up to 4-5 days. 
  • FREEZER METHOD:  Slice the pie into individual pieces. Store in the freezer for up to 2 months. When ready to eat, simply remove from the freezer and let sit until room temperature. 
  • OPTIONAL TOPPINGS WHEN SERVING: Crushed peppermint pieces, dairy-free whipped cream or a dusting of cocoa powder for a richer flavor.

Suggested Vegan Action Certified Products to try with this recipe:

  • Wildwood Organic Sprouted Tofu – Silken
  • ​​Endangered Species Chocolate Oat Milk + Dark Chocolate 55% Cocoa Premium Baking Chips or Endangered Species Chocolate Oat Milk + Dark Chocolate 75% Cocoa Premium Baking Chips