This no-bake vegan French silk pie is so light, creamy, and chocolatey! This is the perfect holiday dessert - you and your guests will love this dreamy pie.
Place the graham crackers and sugar in a food processor and process until fine crumbs form.
Add the melted vegan buttery spread and process until combined.
Press the graham cracker crumbs into a tart pan or pie pan. Use the bottom of a glass or measuring cup to firmly press the crust into the pan. Set aside.
Wash and dry the food processor bowl. Remove the water from the cans of coconut milk.
Place the dark chocolate chips in a microwave safe bowl and microwave for one minute. Stir, and if needed, microwave in 10 second intervals until fully melted.
Allow the melted chocolate to cool for a few minutes, then place the coconut milk, melted chocolate, cocoa powder, and powdered sugar in the food processor. Process until the filling is smooth and creamy.
Pour the filling into the tart pan, and gently smooth it out. Place in the refrigerator to chill for at least 3 hours.
When you're ready to serve the pie, top with the thawed Coco Whip. Make chocolate shavings by standing the chocolate bar on a plate and using a knife to shave some off of the sides. Sprinkle these over the pie.
Serving size is 1/8 of the pie.
You can make this ahead of time - make the crust and chocolate filling the day before, then top with Coco Whip and chocolate shavings right before filling.
Modify the crust to suit your needs - you can use any graham cracker that works for your diet, or Enjoy Life crunchy cookies, or homemade cookies.