This time of year is about food and family and celebrating, but it can be so overwhelming, the pressure to create fantastic dishes that will impress your family and friends. Especially as a vegan, in a very non-vegan holiday world, the desire to wow people with culinary masterpieces can be a daunting endeavor. Enter the super simple chocolate pie; this recipe is so easy to make you won’t have to spend all your time toiling in the kitchen! All that extra time you may have spent prepping and baking can now be spent with the family and friends that make this holiday season special.

There are many versions of this pie in the vegan world; it is kind of a classic with each cook putting their own twist on it, and this recipe is my own little twist to make it even easier to put together with the use of a pre-made pie crust. All you need is a food processor or blender, a pie crust, 5 ingredients and 5 minutes. Couldn’t get any easier! Plus, it tastes amazing; rich and creamy and sure to delight any chocolate lover in your life, vegan and non-vegans alike. I recently made this for my best friends pre-birthday celebration and it was a hit! Little did all the non-vegans know (which was everyone; I was the only vegan there) that the main ingredient is tofu :).

5 Ingredient, 5 Minute Chocolate Pie

1 pre-made chocolate crumb pie crust (I used Wholly Wholesome’s Chocolate Pie Crust)

1 12 oz package firm silken tofu (I use Mori-Nu Lite Firm Silken Tofu)

12 oz vegan chocolate chips or chocolate chunks (I used Trader Joe’s because it’s what I had on hand, but higher quality chocolate would be a much better choice)

1/4 cup agave nectar or maple syrup (I used Agave)

1/2 teaspoon vanilla extract

In a food processor or blender, puree the tofu until it is completely smooth Melt the chocolate chips in the microwave in 20 second increments (so you don’t burn it) until it is completely melted and smooth. Add the chocolate, agave, and vanilla to the pureed tofu and blend until all combined. Pour into the pre-made crust, cover with plastic wrap and let chill for 1-2 hours. Slice and serve. Top with coconut whipped cream if desired.