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This vegan chocolate pie is incredibly delicious and perfect for all chocolate lovers! The filling is creamy, silky smooth, and simply mind-blowing!
Dessert For Chocolate Lovers
Vegan chocolate cream pie is truly THE perfect dessert for all chocolate fans! The mind-blowing creamy chocolate filling is made with melted chocolate, silken tofu, and oat milk.
Blend those ingredients in a blender, and you have a luscious vegan chocolate cream pie filling. Pour it into the premade raw almond pie crust and indulge your pie. So ridiculously easy it is!
Imagine a creamy and soft filling, similar to chocolate mousse, with a rich semi-sweet chocolate flavor combined with a crunchy almond crust.
Want more? Sprinkle the chocolate pie with sea salt flakes or dairy-free whipped cream and finely grated chocolate.
If you love this kind of dessert, you MUST try this pie! A dream come true for chocolate fans! Plus, this pie is 100% vegan, egg-free, and dairy-free. As if that wouldn’t be enough, this dessert recipe is so simple and quick to prepare!
Is It Healthy?
Raw no-bake chocolate pie doesn’t contain refined sugar. Nevertheless, I suggest using two tablespoons of maple syrup for the filling and four tablespoons for the crust. No extra sugar is needed for this recipe.
Still, chocolate, even if you go for semi-sweet chocolate, already contains sugar. I love to use bittersweet chocolate with at least 60-70% cocoa to make this pie. Feel free to use unsweetened chocolate chips.
If you are crazy about sweet desserts, this recipe might not be the right fit for you. It’s not super sweet! However, you can sweeten the filling with a sweetener such as erythritol, xylitol, or stevia. This is up to you!
No Bake Pie Crust
Who doesn’t love a quick no-bake pie recipe? No-bake means this vegan chocolate tart is raw! No oven needed!
Almonds and cacao powder are the secrets to this raw pie crust. Pulse them a few times in a blender until it resembles coarse crumbs (or fine crumbs if you prefer). Then, mix it with maple syrup and coconut oil to stick together and press it into a pie pan.
I highly recommend using a 9-inch tart pan with removable bottom. This ensures that you can lift the chocolate tart out of the pan in one piece, which looks stunning and makes your friends and family think you are a baking pro! 😉
Alternatively, use a classic pie pan (without removable bottom). As soon as the pie becomes firm, you can cut it into pieces and easily remove them from the pan.
If you prefer a classic pie crust, prepare it according to this vegan pie crust recipe that you must blind bake and let cool before adding the chocolate filling. Or even easier, buy a store-bought vegan pie crust.
Vegan Chocolate Pie Recipe
This visual guide with step-by-step pictures should help you along the way- definitely recommended if you are a baking beginner.
If you are a pro, skip right to the recipe at the end of the post, where you will also find the exact quantities and everything else you need to know to make this recipe.
Raw Pie Crust
- Place almonds, cacao powder, and salt in a blender.
- 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. → Take your time for this step.
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.
- Blend until silky smooth.
- Pour the filling into the crust. → Work quickly as the filling starts to thicken rapidly (this step is not suitable for multitasking 😉).
- Chill for at least 2 hours or overnight. → Cover the tart with a plastic wrap or aluminum foil once it has set.
- Sprinkle with sea salt flakes or dairy-free whipped cream and grated chocolate.
Recipe FAQ
How long does it keep fresh? Covered with plastic wrap and stored in the refrigerator, it stays fresh for 3 days.
Which pie pan should I use? I highly recommend using this 9-inch tart pan with removable bottom to make this recipe. Alternatively, use a 9-inch pie pan.
Can I use a different pie crust? Absolutely! You can serve this vegan 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.
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📖 Recipe
Vegan Chocolate Pie
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Ingredients
Raw Pie Crust
- 2 cups (280 g) almonds
- 2 tbsp cacao powder
- ½ tsp salt
- ¼ cup (4 tbsp) virgin coconut oil or plant-based butter
- 2 tbsp maple syrup
Filling
- 12 oz (340 g) silken tofu
- 1 ¾ cups (305 g) dark chocolate chips
- ½ cup (120 ml) oat milk or plant-based milk of choice
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
Raw Pie Crust
- Place almonds, cacao powder, and salt in a blender 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 and chill for at least 2 hours or overnight.
- Sprinkle with sea salt flakes or dairy-free whipped cream and grated chocolate.
Notes
- Once blended, the chocolate filling starts to thicken rapidly. Work quickly and don’t let it sit in the blender (not a multitasking friendly recipe 😉).
- 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.
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)
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.
Delicious and easy! Now my go to chocolate pie recipe! Thank you 🫶🏽
Happy to hear, Lynda! 🥰
This was so good and very easy! Will make again.
So glad to hear, Jennifer! 💕
Haven´t 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.
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! ❤️
All the best,
Aline