A decadent vegan chocolate espresso pie features a coffee infused oreo cookie base, rich and silky smooth chocolate espresso filling topped with coffee cream and dark chocolate shavings. It’s a dessert that satisfies both sweet tooth and coffee cravings! Vegan, No-Egg, No-Dairy and No-Bake!
This creamy dessert has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Chocolate Espresso Pie
My vegan chocolate espresso pie is a rich and indulgent dessert that combines the bold flavours of dark chocolate and coffee in a ultra smooth and creamy filling. Made without the use of dairy or eggs, the silky smooth mousse achieves its luxurious texture from ingredients like silken tofu and dairy-free condensed milk, blended to perfection with melted dark chocolate and coffee granules for depth. The filling sits atop a Oreo cookie base, with a little hint of coffee for contract in flavour. Finished with some whipped coffee cream and plain cream, this pie is a decadent yet plant-based treat perfect for dinner parties or a special night in. You’ll love it!
Looking for more delicious desserts? Check out my:
- Vegan Pistachio Mousse Cake
- Mini No-Bake Funfetti Cheesecakes
- Vegan Tiramisu Cheesecake
- Easy Vegan Pistachio Cream Brownies
- Vegan Orange Sandwich Cookies
Why you’ll love this chocolate espresso pie
- Rich in flavour – Dark chocolate and rich espresso create a luxurious, café-style dessert which is truly mouth-watering.
- 100% vegan – Dairy-free and egg-free, but just as creamy and indulgent as a traditional mousse pie.
- Silky smooth texture – The mousse filling is light, airy, and melts in your mouth.
- Easy to make – Simple ingredients and no baking required (if using a no-bake base / crust).
- Perfect for occasions – Elegant and super impressive, yet surprisingly easy and simple to prepare ahead of time.
- Gluten-free option – Easily make this recipe gluten / wheat -free by using gluten-free cookies for the base.
- Coffee lovers dream – The espresso enhances the chocolate flavour and adds a delicious kick. Serve along side a dairy-free latte for the ultimate coffee experience!
Layers to a vegan chocolate espresso pie
This dessert has three main layers, base, filling and cream topping. Below is a quick overview, find the full written recipe and ingredient quantities in the recipe card at the bottom of the page.
- Crust (Base Layer) – A buttery cookie crust is the base of this dessert. A mixture of Oreo cookies, melted dairy-free butter and coffee for kick, it compliments the rich dark chocolate perfectly and adds so much flavour to the overall dessert.
- Chocolate silk pie (Filling) – The main star of the show is a ultra thick, creamy and indulgent chocolate pie filling. Made with ingredients such as melted chocolate, silken tofu and condensed milk, it’s all blended to create a filling which melts in the mouth, is super creamy and sets perfectly in the fridge.
- Two tone cream layers – Top off the dessert with not one but two whipped creams! The first cream is flavoured with coffee and the second is plain. The contrast of visuals and flavours is truly magnificent. Garnished with some grated dark chocolate, it really pops against the white cream.
Key ingredients you’ll need
- Dark chocolate- It’s best to use a good quality, rich dark chocolate. I opt for a 70% and above, it results in a really decadent cocoa flavour, perfectly complimenting the coffee.
- Cookies – Another reason i love this recipe is because it’s so versatile! You can use whichever cookie you like for the base! i opted for Oreos to keep it rich and dark, but you can choose plain ones or even gluten-free!
- Coffee- You can use regular coffee like me, or make this the ultimate coffee dessert and use a strong espresso! The strong espresso will enhance the flavours of the dessert and be a coffee lovers dream!! My favourite is the L’or Ristretto 11, it’s silky smooth and perfectly velvety.
- Silken tofu- To create a ultra creamy and silky smooth chocolate filling, we use silken tofu (NOT FIRM). Silken tofu blends creamy and sets in the fridge! You can usually find it in the world food section of supermarkets.
- Condensed milk- To help with the creaminess of the chocolate filling and to add some sweetness and chew, we use condensed milk. I highly recommend Natures Charm! They have two condensed milk, coconut and oat, I opted for the oat for this recipe!
- Whipping cream- To add extra creaminess airy and light whipped cream is added to the top of the dessert. A coffee cream is added first then topped with a plain white cream. I used The Coconut Collaborative and Natures Charm Coconut Whipped Cream!
Recipe tips and tricks
- Use a sturdy base – Press the crust firmly into the tin to prevent crumbling when sliced. Chill it for at least 20 minutes before adding the filling. Use a loose base tin, as the dessert will simply push up, no mess or digging around to get the pie out the tin! Couldn’t recommend a loose base tin enough!
- Line the tin – Always line the base and sides of your cake tins with grease proof paper to prevent sticking! You can lightly grease the tin before adding in the paper to help it stick.
- Chill thoroughly – Let the pie set in the fridge for at least 4 hours (I prefer overnight for best results) to firm up the pie filling and enhance all of the delicious flavours.
- Use a fine instant coffee or coffee granules. Don’t add brewed coffee in water as this will heavily effect the consistency of the dessert, and it may not set up in the fridge.
- Silken tofu = creamy mousse – Blend the silken tofu until ultra-smooth for a light, mousse-like texture. It takes on all of the chocolate and coffee flavours beautifully.
- Blend until silky – A food processor or high-speed blender ensures a smooth, lump-free filling.
- Cut with a warm knife – Get perfectly neat slices by warming up a knife in some warm water, wipe dry then cut. The heat will pass through perfectly resulting in gorgeous slices and visible layers.
- Decorate before serving – Garnish with some shaved dark chocolate. You could even go all out with some chocolate coated espresso beans or a dusting of cocoa powder.
Storing
Store the pie in the fridge, in an airtight / sealed container. It will remain fresh for up to 3–5 days. Before serving, allow the pie to sit at room temperature for about 10 minutes to allow the butters and chocolate to soften making it creamier and make slicing easier.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Chocolate Espresso Pie
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
Coffee lovers unite with this absolutely spectacular dessert! A cookie base, rich chocolate silken pie is topped with coffee cream, and plain cream. It’s easy to make, vegan, no-bake, no-egg and no-dairy. You can also make it gluten-free (see ingredients below).
Ingredients
Ingredients for the base
- 250g of Oreo cookies (you can use gluten-free chocolate cookies)
- 80g of dairy-free butter
- 1 tablespoon of ground coffee
Ingredients for the chocolate filling
- 300g of dairy-free dark chocolate
- 2 tablespoons of ground coffee / coffee granules
- 420g of silken tofu
- 100g of caster sugar
- 2 tablespoons of vegan condensed milk (I use Natures Charm Condensed Oat Milk)
- 2 tablespoons of dairy-free milk
Ingredients for the coffee cream
- 220ml of dairy-free whipping cream
- 2 tablespoons of fine coffee granules
+
- 1 can of natures charm coconut whipping cream
- Dairy-free dark chocolate shavings (optional decoration)
Instructions
Method (base)
- Line the base of a loose base 8” round cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the Oreo biscuits to a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter along with the ground coffee and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands and up the sides of the tin. The more compact it is, the less likely it will crumble.
Method (chocolate filling)
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and ground coffee into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
- Add the melted chocolate and coffee mixture, silken tofu, sugar, condensed milk and milk into a high speed blender and blend until silky smooth. You might need to stop and scrape down the mixer a few times.
- Pour the chocolate mixture over the base and level out with the back of a spoon.
- Transfer the pie into the fridge and allow to chill until set and firm, approximately 4 hours or preferably overnight.
Method (creams)
- Add the vegan cream and ground coffee into a stand mixer fitted with a balloon whisk attachment and whip on high speed until thick. You can also whip it by hand using an electric hand whisk.
- Spoon the cream on top of the chocolate filling and swirl around to create an even layer.
- Whip up the plain cream and pile on top of the coffee cream!
- Grate some dairy-free dark chocolate over the top of the pie. Chill until set.
- Use a sharp knife to slice the pie into slices and serve.
Notes
To store: Keep the pie fresh in a sealed container in the fridge, and allow it to come to room temperature before serving (this will make the pastry softer). Best enjoyed within 3 days of making.
What cream to use? The best dairy-free / vegan whipping cream which holds it’s shape and keeps a firm peak is ‘The Coconut Collaborative Double Cream’. I also love Natures Charm Coconut Whipping Cream for adding to the top of the dessert.
- Prep Time: 10 minutes
- Category: pie
- Method: No-Bake
- Cuisine: American
Would love to make this! I don’t see the condensed milk in the recipe though š¤?
Author
Hey lovely, its in the chocolate filling š xxx
What can I use instead of the tofu?
Author
Hello,
Can you not have the silken tofu or simply dont like it? just so i know š xxx
Iām just not a fan of tofu š
Is it possible to substitute the instant coffee for expresso powder? If so, would you use the same quantity or use more or less? Thanks in advance
One of my favourite recipes right away! They used to sell a vegan cappuccino pie near me, this one tastes the closest to it as far as I can remember š
Author
Aw thank you! I am soooo happy you enjoyed lovely x
is there any sweetener in the whipped creams?