Silky Mocha Pie

The crunchy chocolate crust and the layer of dark chocolate shavings on top are a nice conrast to the tofu-creamy mocha filling of this pie.


I got this recipe from a friend, who had tried and liked the original non-vegan version. My filling has silken tofu and soy yogurt instead of eggs and cream, and I added some vanilla and rum extracts to compliment the coffee flavor. Our servings were decorated with a few shavings of my precious vegan white chocolate, a name day gift I got from Heikki on Sunday.

First, I set the oven to 175 degrees Celsius.


  • 3 and 1/4 dl wheat flour
  • 1 dl dark cocoa powder
  • 1/2 dl granulated sugar
  • 150 g vegan baking margarine
  • 2 tablespoons cold water

I mixed everything together with my fingers, until a stiff dough appeared. I formed the dough in a ball shape, then wrapped it in plastic wrap, and refrigerated for an hour and a half.

Then I placed the dough on a lightly floured sheet of baking parchment, and rolled it in a circular form with a rolling pin, until it was a little larger than my pie dish. Now, I greased and floured my pie dish, and then placed the crust in the dish with the help of the baking parchment, removed the parchment, and leveled the sides along the upper rim of the dish.


I prebaked the crust in the lower part of the oven, preheated to 175 degrees Celsius, for 20 minutes. After baking the crust, I let it cool for about 10 minutes, while I was preparing the filling.


  • 350 g (1 package) silken tofu (we had Mori-Nu Firm)
  • 1 dl plain soy yogurt
  • 1 and 1/2 dl granulated sugar
  • 1 and 1/2 dl very strong coffee (brewed with a Moka Express)
  • 1/2 dl canola oil
  • 2 tablespoons barley (or potato or corn) starch
  • 1/2 teaspoon rum extract
  • 2 teaspoons vanilla extract

To make the filling, I just mixed everything up with a hand held immersion mixer. It took about 5 minutes until the tofu had become completely smooth, and the sugar had melted. Now, I poured the filling in the prebaked crust, and baked the pie on the middle rack of the oven for about 20 minutes, until the filling had settled somewhat.


  • 100 g vegan chocolate

I shredded the chocolate and sprinkled it over the pie when it was still hot, so that the chocolate melted a little. Now I refrigerated the mocha pie for a few hours, and when chilled, the chocolate turned into a crunchy layer.