Vegan Chocolate Pie
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!
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.
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.
Calories: 649 kcal | Carbohydrates: 51 g | Protein: 12 g | Fat: 52 g | Saturated Fat: 26 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Sodium: 5 mg | Potassium: 140 mg | Fiber: 9 g | Sugar: 34 g | Vitamin C: 0.3 mg | Calcium: 167 mg | Iron: 7 mg