This no bake vegan chocolate pie is incredibly rich, creamy, and perfect for all chocolate lovers out there! With a silky-smooth filling and crunchy almond crust, itโ€™s a dessert that will satisfy any chocolate craving.

vegan chocolate pie with dairy-free whipped cream

If youโ€™re a fan of all things chocolate, then this vegan chocolate cream pie is your new best friend! The filling is a luscious blend of melted chocolate, silken tofu, and oat milk, creating a rich and creamy texture thatโ€™s simply irresistible.

With just a few ingredients blended together, youโ€™ll have a luxurious chocolate pie filling. Pour it into a raw almond crust, and voilร  โ€“ an indulgent dessert thatโ€™s shockingly easy to make!

Imagine a soft, mousse-like filling with a semi-sweet chocolate flavor paired with a crunchy almond crust. For an extra touch of luxury, top it with sea salt flakes, dairy-free whipped cream, or grated chocolate. Chocolate heaven, right?

Fall in love with pumpkin ๐ŸŽƒ

This pie is 100% vegan, egg-free, and dairy-free, yet so rich and creamy you wonโ€™t believe how simple it is to make!

a piece of chocolate pie with dairy free whipped cream on top

LESS SUGAR: This no-bake vegan chocolate pie is naturally sweetened with maple syrupโ€”just two tablespoons for the filling and four for the crust. While semi-sweet chocolate contains sugar, I recommend using bittersweet chocolate (60-70% cocoa) for a richer flavor. Want to go sugar-free? Use unsweetened chocolate or sweeten with erythritol, xylitol, or stevia. The pie isnโ€™t super sweet, but you can adjust the sweetness to your liking.

NO BAKE: A quick, no-bake almond and cacao powder crust makes this pie both gluten-free and flavorful. Simply blend the ingredients, mix with maple syrup and coconut oil, and press into a 9-inch tart pan. For easy serving, use a tart pan with a removable bottom.

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Pro Tip: Use a 9-inch tart pan with a removable bottom for an easy release. Your pie will come out looking picture-perfect and will definitely impress your guests. Alternatively, a regular pie pan works just as well. Once the pie firms up, itโ€™ll be easy to cut and serve.

vegan chocolate tart

Ingredients

See recipe card for quantities.

  • Almonds, Cacao Powder (unsweetened), Salt, Coconut Oil, Maple Syrup: These ingredients build the gluten-free pie crust. You can swap coconut oil with melted vegan butter.
  • Silken Tofu: Gives the filling its smooth, creamy texture while keeping it dairy-free. Plus, adds a ton of plant-based protein to each slice of your chocolate cream pie making it a wholesome filling dessert option.
  • Semi-sweet or Bittersweet Chocolate Chips: Melted to create the rich, chocolatey base of the filling.
  • Oat Milk, Maple Syrup & Vanilla Extract

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way โ€“ definitely recommended if youโ€™re a baking beginner!

  1. Raw Pie Crust: Add almonds, cacao powder, and a pinch of salt to a blender or food processor. Pulse until you get coarse crumbs. Transfer to a bowl and stir in melted coconut oil and maple syrup. Press the mixture evenly into a 9-inch tart pan. Take your time to ensure the crust is firm and evenly distributed.
Chocolate Cream Pie Recipe Step 1-5
  1. Chocolate Filling: Melt the chocolate in a microwave or over a water bath. Add the melted chocolate, silken tofu, oat milk, and other filling ingredients to a blender. Blend until smooth and silky.
  2. Pour the filling into the crust. Work quickly, as the filling thickens fast! Chill the pie in the refrigerator for at least 2 hours or overnight. Once set, cover with plastic wrap or foil.
Chocolate Cream Pie Recipe Step 6-10
  1. For the final touch, sprinkle with sea salt flakes, dairy-free whipped cream, or grated chocolate before serving.
vegan chocolate cream pie with sea salt flakes on top

Recipe FAQs

Covered with plastic wrap and stored in the fridge, this chocolate pie stays fresh for up to 3 days.

Once set, wrap the pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Place the wrapped pie in the freezer, where it can stay fresh for up to 1 month. When you’re ready to enjoy it, thaw the pie in the refrigerator overnight. For the best texture, avoid thawing at room temperature.

Absolutely! This filling works with any crust you prefer. You can try my vegan pie crust recipe (must be blind baked before adding the filling) or opt for a premade graham cracker crust.

More Chocolate Recipes You’ll Love

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๐Ÿ“– Recipe

a piece of chocolate pie with dairy free whipped cream on top

No Bake Vegan Chocolate Cream Pie

This no bake vegan chocolate pie is incredibly rich, creamy, and perfect for all chocolate lovers out there! With a silky-smooth filling and crunchy almond crust, itโ€™s a dessert that will satisfy any chocolate craving.
Author : Aline Cueni
4.80 from 10 votes

Click on the stars to leave a vote!

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Prep Time :20 minutes
Chill Time :2 hours
Total Time :2 hours 20 minutes
Servings : 8
Calories : 540kcal

Ingredients
 
 

Raw Pie Crust

Chocolate Cream Pie Filling

Instructions
 

Raw Pie Crust

  • Place almonds, cacao powder, and salt in a blender or food processor and pulse a few times until it resembles coarse crumbs. Transfer to a bowl and stir in melted coconut oil and maple syrup.
  • Evenly distribute in a 9-inch tart pan (with removable bottom) and press into the bottom and up the sides using your hands.

Chocolate Filling & Pie

  • Melt the chocolate chips in the microwave or over a water bath. Add to the blender along with the other ingredients for the filling and blend until smooth.
  • Pour the filling into the crust. Work quickly, as the filling thickens fast! Chill the pie in the refrigerator for at least 2 hours or overnight. Once set, cover with plastic wrap or foil.
  • For the final touch, sprinkle with sea salt flakes, dairy-free whipped cream, or grated chocolate before serving.

Notes

  • Pie Crust: You can serve this chocolate cream pie filling with any crust you love. Make it in combination with my vegan pie crust (must be blind-baked before adding the filling) or a premade graham cracker crust.
  • Tart/Pie Pan: I highly recommend using this 9-inch tart pan with a removable bottom to make this recipe. Alternatively, use a 9-inch pie pan.
  • How long does it keep fresh? Covered with plastic wrap and stored in the refrigerator, it stays fresh for 3 days.ย 

Nutrition

Calories: 540kcal | Carbohydrates: 40g | Protein: 13g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 1mg | Sodium: 198mg | Potassium: 628mg | Fiber: 6g | Sugar: 23g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 261mg | Iron: 2mg

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Recipe Rating




4.80 from 10 votes (6 ratings without comment)

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12 Comments

  1. 5 stars
    I made this for a BBQ, everyone loved it! So quick and easy to make. I subbed whole almonds for almond meal so it was even quicker but still so delicious. I’m making it again tonight for a family dinner.

  2. 5 stars
    Looks great! Any suggestions for a Graham cracker crust? Wondering if I can sub the same amount of crackers as the dry ingredients? (Basically, 2 cups)

    1. As stated in the notes, you can make this pie with a premade graham cracker crust! I would omit the maple syrup, as graham crackers already contain sugar.

  3. Havenยดt tried it yet, just read it, but it sounds so easy and I love chocolate recipes. Your pictures and instructions are really good. I think I might even be able to get my husband to try it, He’s not vegan.

    1. Hi Dawn, thank you for your kind words! I am super happy to hear that my step-by-step pictures & instructions help! And I do hope that your husband is going to make this chocolate pie for you! โค๏ธ
      All the best,
      Aline