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Vegan Mocha Biscoff Pie

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A silky-smooth, rich, decadent vegan pie made with lots of chocolate, Biscoff cookies, coffee, and more! So easy and no-bake!

Ingredients

CRUST:

  • 30 Biscoff cookies
  • pinch salt
  • 6 tablespoons vegan butter, melted

FILLING:

  • 12 ounces vegan dark or semi-sweet chocolate chips, melted*
  • 1 heaping teaspoon instant coffee**
  • 1/2 cup unsweetened almond milk
  • 12 ounces silken tofu
  • 1/2 cup almond butter***
  • pinch salt

TOPPING:

  • Broken Biscoff cookies
  • Vegan whipped cream

Instructions

  1. CRUST: Blitz your Biscoff cookies in a food processor. Pour into a bowl, add a pinch of salt, and drizzle the vegan butter on top. Mix well until the crumbs easily form a ball when squeezed.
  2. Scoop your mixture out into a 9-inch pie pan, and press it into your pan, pressing it up the sides. I used the back of a cup measure to smooth out the crust. Place in the fridge to set.
  3. FILLING: Melt your chocolate chips in a double broiler or in the microwave in 30-second bursts. While that’s happening, dissolve your instant coffee in your almond milk.
  4. Add your tofu, almond butter, almond milk/coffee mixture, and melted chocolate to a blender, and then blend until completely smooth.
  5. Pour into your prepared crust. Cover and place in the fridge to set overnight.
  6. Remove the pie from the fridge and top with your desired toppings. Enjoy!

Notes

*I used semi-sweet, but feel free to use dark if you’d prefer an even richer pie!

**If you’re not a coffee fan, you can leave this out. But I’d actually recommend decreasing the amount to 1/2 heaping teaspoon. You won’t get a ton of coffee flavor, but it will make the chocolate taste even more chocolatey.

***I used a roasted, salted almond butter, and it was great. It really helped balance out the sweetness here!

Find it online: https://www.fooduzzi.com/2021/11/mocha-biscoff-pie/

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