Vegan chocolate pie is luscious, smooth, and creamy and contains no dairy. This rich, chocolatey vegan no bake pie crust is also gluten free and filled to the brim with a silky chocolate and coconut milk custardy pudding mixture. It will satisfy your deepest chocolate cravings and can be prepared in just 10 minutes. Chill the pie until it’s firm, and sink your teeth into the best vegan pie you have ever tasted.
This dairy free chocolate pie is made without tofu, and you don’t have to worry about weird textures or flavors. It’s all about the chocolate with this vegan chocolate pie.
If you love vegan desserts, try my Vegan Chocolate Cupcakes or Strawberry Chia Pudding.
Why You’ll Love Vegan No Bake Pie
- It’s no bake. You don’t even have to turn on the oven! Both the pie crust and the filling are made without baking.
- It’s so fast. Prepare a simple homemade crust and luscious chocolate filling in under 10 minutes. Let the pie chill for 1 hour and enjoy.
- It’s dreamy. Silky smooth and dreamy chocolate make this the best vegan pie.
Vegan Pie Ingredients
Vegan Pie Crust:
- Flour: use almond flour for extra protein and to keep this pie gluten free.
- Cocoa Powder: select dutch process cocoa powder in regular or dark chocolate.
- Oil: choose either melted coconut oil or melted vegan butter
- Maple Syrup: real maple syrup is a wonderful vegan sweetener, but you can substitute your favorite sweetener.
- Salt: just a pinch brings out all of the flavors in the other ingredients.
Vegan Pie Filling:
- Chocolate Chips: select vegan chocolate chips that are made without dairy
- Coconut milk: full fat canned milk is needed to help the custardy filling to set up. We don’t recommend substitutes here.
- Pure Vanilla Extract: to enhance the flavors of the ingredients.
- Salt: just a pinch.
- Chocolate shavings and sea salt flakes: for garnish.
How To Make Vegan Chocolate Pie
- Prepare the crust. In a large mixing bowl, add all the ingredients for the crust. Stir together until evenly combined. Transfer into the tart pan. Press the crust mixture evenly onto the bottom and onto the sides of the tart pan. Create an even layer of the crust on the sides and the bottom of the tart pan.
- Melt the chocolate. Start making the filling by melting the chocolate in the microwave or by using a double bath.
- Prepare the filling. Bring the coconut cream to a simmer. Once it starts simmering, take off the heat. Pour the coconut cream into the melted chocolate. Whisk until evenly incorporated. Add in vanilla and salt. Mix to combine.
- Fill the pie. Pour the filling mixture onto the tart crust. Refrigerate for at least 2 hours to set. Or leave it overnight to set.
- Garnish and serve. Garnish with chocolate shavings and sea salt flakes. Serve chilled.
Tips To Make Dairy Free Chocolate Pie
- This is a no-bake pie.
- Prepare the crust first and let it chill while you prepare the filling.
- Use full-fat canned coconut milk. Carton milk will not work for this recipe.
- To create a double boiler, bring a few inches of water to boil in a saucepan. Place a bowl of chocolate over the boiling water, but not touching, and whisk until melted and smooth.
- Allow for a minimum of one hour to chill the pie.
- Sprinkle the top with chopped nuts or fresh fruit for a fun variation.
- Serve this pie cold.
Frequently Asked Questions
While chocolate can be dairy-free, not all chocolate is. It’s essential to read the labels closely. Most grocery stores will have at least one semi-sweet chocolate that is vegan and likely several dark chocolate options.
This chocolate almond flour crust is incredibly easy to make and requires no baking. It’s also gluten free, which makes it diet-friendly. You can certainly substitute your favorite store-bought crust if preferred.
Cover the leftover pie with plastic wrap and store it in the fridge for up to 4 days.
Yes! Chill the pie until the filling is set, then wrap in plastic wrap and place in the freezer for up to 3 months. Thaw overnight in the fridge.
Chill the pie completely before cutting. Use a sharp serrated knife. Take several swipes to ensure that you cut all the way through the crust.
More Chocolate Recipes
- Chocolate Peanut Butter Oatmeal
- Mini Chocolate Cheesecake
- Chocolate Chia Protein Pudding
- Chocolate French Silk Pie
- Easy Chocolate Cupcake
I hope you enjoy all the recipes I share with you, including this delicious Dairy Free Chocolate Pie recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Vegan Chocolate Pie
Ingredients
Crust:
- 2 ½ cups almond flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup melted coconut oil or melted vegan butter
- ¼ cup maple syrup
- Pinch of salt
Filling:
- 2 ½ cup vegan chocolate chips
- 1 cup coconut milk full fat (canned)
- 1 tsp pure vanilla extract
- Pinch of salt
- Chocolate shavings and sea salt flakes for garnish optional
Instructions
- In a large mixing bowl, add all the ingredients for the crust. Stir together until evenly combined.
- Transfer into the tart pan. Press the crust mixture evenly onto the bottom and onto the sides of the tart pan. Create an even layer of the crust on the sides and the bottom of the tart pan.
- Start making the filling by melting the chocolate in the microwave or by using a double bath.
- Bring the coconut cream to a simmer. Once it starts simmering, take off the heat.
- Pour the coconut cream into the melted chocolate.
- Whisk until evenly incorporated. Add in vanilla and salt. Mix to combine.
- Pour the filling mixture onto the tart crust. Refrigerate for at least 2 hours to set. Or leave it overnight to set.
- Garnish with chocolate shavings and sea salt flakes.
- Serve chilled.
Notes
- This is a no-bake pie.
- Prepare the crust first and let it chill while you prepare the filling.
- Use full-fat canned coconut milk. Carton milk will not work for this recipe.
- To create a double boiler, bring a few inches of water to boil in a saucepan. Place a bowl of chocolate over the boiling water, but not touching, and whisk until melted and smooth.
- Allow for a minimum of one hour to chill the pie.
- Sprinkle the top with chopped nuts or fresh fruit for a fun variation.
- Serve this pie cold.
how far in advance can this be made and refrigerated?
I prefer not more than a day before to eat it while fresh.