Looking for a rich, no-bake dessert that’s simple to make? This Four-Ingredient Chocolate Pie is creamy, fast, and needs only a few pantry staples.

This recipe is adapted from Plant-Based on a Budget by Toni Okamoto, founder of the Plant-Based on a Budget website. Her cookbook focuses on accessible vegan cooking that’s affordable and time-efficient, which makes it perfect for students, busy cooks, and anyone new to plant-based meals.

If you’re on a budget or short on time, Toni’s recipes and tips are practical and easy to follow. She includes money-saving ideas like bringing measuring cups to bulk bins and comparing unit prices, plus other shortcuts that help you cook faster without sacrificing flavor.

With warmer weather approaching, a chilled, no-bake pie feels especially welcome. I didn’t have a premade graham-cracker crust, so I made my own—see the easy no-bake crust recipe later in this post.

Toni’s cookbook is organized clearly and includes sections for breakfasts, salads, snacks, one-pot meals, staples, desserts, and useful basics like sample meal plans for one person.

The chapters:

• How to be Plant-Based on a Budget
• Breakfast
• Salads
• Snacks
• One-Pot Meals
• Supper Staples
• Desserts
• Back to Basics
• Sample Meal Plan for One

Her advice includes helpful, practical tips: bring your own measuring cups to bulk bins to avoid waste, and check the price per ounce when comparing brands. She also shares time-saving techniques for everyday cooking.

The book’s tagline is “Delicious vegan recipes for under $30 a week, in less than 30 minutes a meal.” It’s a practical resource that addresses common concerns about cost and time when people try vegan cooking.

Yield: 8 servings

4-Ingredient Chocolate Pie

This chocolate pie is very simple and requires only four main ingredients. Use vegan semisweet chocolate chips and silken tofu for a smooth, creamy filling. If you don’t have a premade crust, crumbled cookies or graham crackers pressed into a pie dish will work.

Prep Time
5 minutes

Chill Time
30 minutes

Total Time
35 minutes

Ingredients

Pie

• 1 (12-ounce, 340 g) bag vegan semisweet chocolate chips
• 1 (14-ounce, 396 g) block silken tofu, drained
• 2 teaspoons (10 ml) vanilla extract
• 1 vegan graham-cracker crust*

Optional toppings

• Fresh berries
• Coconut whipped cream*

Instructions

1. Place the chocolate chips in a small microwave-safe bowl and microwave for 45 seconds. Stir until smooth. If needed, microwave in 20-second intervals, stirring between, until fully melted.
2. Combine the melted chocolate, drained silken tofu, and vanilla in a blender or food processor. Blend until the mixture is completely smooth and creamy.
3. Pour the filling into the prepared pie crust and freeze for about 30 minutes, or until the filling sets. Store the finished pie in the refrigerator for up to five days.

Notes

*If you don’t have a premade graham-cracker crust, crumble cookies or graham crackers and press them into an 8-inch pie dish; pack the crumbs firmly before adding the filling.

*See the recipe below for a quick no-bake vegan graham-cracker crust, and for coconut whipped cream guidance, use a chilled can of full-fat coconut milk and whip the solid cream (recipe source credited to the original).

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving:
Calories: 352
Total Fat: 20g
Saturated Fat: 11g
Sodium: 115mg
Carbohydrates: 43g
Fiber: 4g
Sugar: 27g
Protein: 6g

Crust options:

• You can use crumbled cookies or vegan graham crackers pressed into a pie dish for a quick crust substitute.
• Below is a simple, no-bake vegan graham-cracker crust recipe. If you don’t have graham crackers, dry cookies like ginger snaps or snickerdoodles make good alternatives—choose crunchy cookies so the crust holds together.

Yield: 8

No-Bake Vegan Graham-Cracker Crust

This quick, no-bake graham-cracker crust is versatile and easy to make. It works for pies, tarts, and chilled desserts.

Prep Time
5 minutes

Total Time
5 minutes

Ingredients

• 8 ounces (225 g) vegan graham crackers (can be gluten-free)
• 3 tablespoons (33 g) room-temperature vegan butter or coconut oil
• Pinch of salt

Instructions

1. Break the graham crackers into pieces and pulse them in a food processor until they become coarse crumbs, similar to coarse sand.
2. Add the vegan butter (or coconut oil) and a pinch of salt, then pulse until the crumbs hold together when pinched.
3. Press the mixture firmly into the bottom and up the sides of a lightly greased 9-inch pie pan to about 1/4-inch thickness. Chill or freeze until ready to fill.

Nutrition Information:

Yield:

8

Amount Per Serving:
Calories: 170
Total Fat: 9g
Saturated Fat: 3g
Sodium: 160mg
Carbohydrates: 21g
Sugar: 6g
Protein: 1g

Other desserts that pair well with this crust include vegan banana cream pie and strawberry swirl cheesecake—both great choices for using the same no-bake base.

This book was provided by the publisher; I chose to share this recipe. This post contains an affiliate link.