Mocha Pudding Pie

This make-ahead, no-bake pie features coffee, tofu and chocolate for a dairy-free dessert the whole family can enjoy. Use a gluten-free crust if needed!

Course Dessert
Cuisine Dairy-Free, Dessert
Keyword chocolate, dairy-free
Prep Time 15 minutes
Make Ahead 1 day
Servings 8


  • 8 oz. extra-strong coffee I used Purity Coffee. Be sure to use decaf if you are serving kids!
  • 1/2 cup sugar
  • 12 oz. firm tofu*
  • 8 oz. dairy-free semi sweet chocolate chips Such as Enjoy Life. Equals about 1 1/4 cups.
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon (optional)
  • 1 tsp vanilla extract
  • 1 container dairy-free whipped topping Such as So Delicious
  • 1 9-inch crumb-style pie crust store-bought or homemade


  1. Make a coffee-infused simple syrup: Heat coffee in a saucepan and add sugar. Allow to simmer until liquid has reduced by half and mixture totals half a cup. Be careful not to let the mixture boil or else it will crystalize. The final consistency should resemble maple syrup. Set aside to cool.

  2. Place tofu in the bowl of a food processor and process until smooth, scraping down sides as necessary.

  3. With the food processor running, drizzle in the coffee-infused simple syrup.

  4. With the food processor still running, drizzle in the melted chocolate.

  5. Add salt, cinnamon and vanilla and mix to combine.

  6. Pour the mixture into the pie crust and refrigerate, ideally for 24 hours.

  7. Top with non-dairy whipped topping and garnish as desired.

Recipe Notes

*Many tofu pudding recipes call for silken tofu, but that creates more of a store-bought pudding texture and in order to slice a pie, we want it to be more mousse-like. Note that some brands are grainy. I've had the best results with Sprouts brand firm tofu.