This 4-Ingredient Vegan Chocolate Pie Is So Rich in Bone Health-Boosting Protein and Calcium

This may or may not be a polarizing statement, but deep down inside, there really only exists team chocolate or team vanilla when it comes to dessert. Undeniably, growing up, you had to embrace both types when your friend’s parents showed up with your not-favorite-flavored cake from the local supermarket and started singing happy birthday. So as to not steal the show from your friend’s ninth birthday shenanigans, you politely ate the serving wishing things could have been different the whole time. Better luck next year.

Of course, there’s nothing wrong with a sweet, light, and fluffy slice of vanilla cake, but there’s nothing like a decadent, warming bite of a rich chocolate dessert (can you tell which side I’m on?). Chocolate, IMHO, just hits different. So, if you’re #TeamChocolate through and through, we’ve got you covered with a creamy and dreamy vegan chocolate pie that’s rich in protein, calcium, and *so* much delicious flavor. Plus, this dessert features a surprise secret ingredient that transforms the recipe into a healthy sweet treat that’s good for your bones. Oh, and did we forget to mention it requires no baking whatsoever? Sold and sold.

What makes this vegan chocolate pie good for bone health?

This super creamy chocolate pie is made with only four ingredients, one of which is silken tofu, which gives this dessert its super creamy texture and boatloads of bone health-boosting benefits.

“In general, soy is a good source of plant-based protein for vegetarians and vegans,” Tracy Beckerman, RD, previously told Well+Good. According to her, it’s also one of the few sources of complete plant-based protein (meaning that it contains all nine essential amino acids, including lysine and tryptophan). In an episode of You Versus Food, Beckerman also explains that eating soy can help increase fiber intake, which can help lower cholesterol, boost digestive health, and lower the risk of developing cardiovascular disease.

Watch the full episode here: 

Additionally, soy contains isoflavone, which is a compound that has been linked to skin and bone health. Although more research needs to be conducted on the relationship between isoflavones and bone health, studies indicate that soy foods are associated with improved markers of bone health over time. Plus, silken tofu—like the one featured in this recipe—is filled with about five grams of complete protein per 100-gram serving.

If you want to maximize the longevity-boosting benefits of this recipe, be sure to use dark chocolate with at least 70 percent cacao. Research shows that chocolate with high cacao content is richer in flavonoids and anti-inflammatory polyphenols associated with reducing the risk of heart disease, dementia, and can even help boost your mood. (The latter = duh.)

Why we love this vegan chocolate pie recipe so much

Aside from our #TeamChocolate alliance, this easy vegan chocolate pie recipe by Plant-Based on a Budget features only four ingredients, zero baking time, and really is easy as pie to make. Of course, the real star of the show is the creamy filling made by combining melted semi-sweet chocolate, silken tofu, and vanilla extract to make the protein-filled dessert you’ll want to play on repeat all summer long.

Four-ingredient vegan chocolate pie recipe

Yields 8 servings

Ingredients1 (12-ounce) bag of vegan semi-sweet chocolate chips1 (14-ounce) block of silken tofu, drained2 tsp vanilla extract1 vegan graham-cracker, store-bought pie crust

1. In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)

2. In a blender or food processor, blend the melted chocolate, tofu, and vanilla until creamy.

3. Pour the tofu-chocolate mixture into the pie crust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to five days.