Vegan chocolate pie made with 6 ingredients! Grain-free chocolate crust topped with a chocolate, almond butter, and coconut cream filling.
Ah, Thanksgiving is upon us!
I was talking to a friend on the phone this past week (I know, the phone!) and we admitted to each other that the holidays can be so busy that somewhere in the logistics we lose sight of, you know, the holiday.
It would be like making this Vegan Chocolate Pie and getting so wrapped up in serving it and washing the dishes that you don’t sit down and enjoy a slice.
Do me a favor– you need to sit down and enjoy this one, guys.
I’m thankful for you and I’m thankful for chocolate and pie and these things need to be celebrated!
Grab a pie pan, put your frenzied holiday shopping on hold, and make a wholesome chocolate pie this holiday season.
Chocolate and Pie Go Together
There used to be a chocolate torte sold at Whole Foods that my mom and dad picked up for our family birthdays and special occasions.
You could get it plain or order ahead of time and request a written message, like “Happy Birthday!” or, to be more seasonally inclined, “Happy Thanksgiving!”.
It was rich, decadent, smooth, and super chocolatey with a chocolate crumble finish.
We’d all wait in drooling anticipation as my dad cut that chocolate circle into painfully perfect even slivers for us.
This is my version of that dessert.
As the title suggests, it’s made with just six ingredients while being oil-free, gluten and grain-free, vegan, and refined-sugar-free.
You Should Make a Vegan Chocolate Pie This Year
If you bring a vegan chocolate pie to Thanksgiving dinner, I guarantee it’ll knock out any apple, pumpkin, or pecan pies on the dessert spread.
Because, serious question, have you ever met someone who doesn’t like chocolate?
“Who brought that chocolate pie?” guests will ask, and that’s when you…to quote Madagascar, “Just smile and wave, boys. Smile and wave.”.
This recipe is perfect for entertaining because it fits into everyone’s diet and lifestyle.
Bonus points– it stores well at room temperature for several hours, so tell your guests to feel free to swoon.
How to Make the Crust
What makes a gluten-free and grain-free chocolate crust?
Well, let’s see.
Walnuts, dates, and cacao powder.
To get the finest crust, the fairest of them all, I recommend processing the walnuts and cacao separately from the dates.
Create a date paste and chocolate nut flour first before combining the two in an epic tango for the best texture.
I lined my pie pan with parchment paper to eliminate the need for oil or any clean up afterward.
Check This Chocolate
Have you guys tried the new Hu Chocolate flavors yet?!
They’re insane and I blame them for the trouble I’m having closing my chocolate drawer here at home.
I was so excited to use the new Orange Dream Vanilla Cashew Chocolate Bar in this recipe.
You’re going to love the way it adds a hint of orange from 100% orange essential oil!
It made the entire kitchen smell warm and inviting while I melted the bars down to add to the blended filling.
How to Make the Filling
The creamy three-ingredient filling is as simple as the crust.
Coconut, chocolate, and nut butter, oh my!
Coconut cream, melted chocolate, and nut butter keep this pie velvety, rich, and decadent.
The recipe calls for almond butter as a neutral nut butter for the recipe, but any nut or seed butter will work here.
I think cashew would be an excellent alternative, or peanut butter if you’re a peanut butter and chocolate connoisseur.
If you don’t have coconut cream, try full-fat coconut milk instead.
Tips for the Perfect Vegan Chocolate Pie
Enjoy this Vegan Chocolate Pie as a fun chocolatey dessert to share.
I definitely tried to channel my dad’s mathematically accurate slicing while cutting this pie.
For the perfect clean cut, wipe the knife with a damp paper towel between slicing.
Make a pan for a friend’s party, an office potluck, or your family holiday get together.
The pie keeps well in the fridge for several days and frozen for a few weeks!
That means we can make it for Thanksgiving and then rock it again for Christmas, right?
If You Make This Vegan Chocolate Pie, Let Me Know What You Think!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Want more oil-free, gluten-free, refined-sugar-free, chocolate desserts? Check out my Double Chocolate Cheesecake Bars and Avocado SunButter Swirl Brownies.
Do you love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Vegan Chocolate Pie
- Total Time: 1 hour 30 mins
- Yield: 8-12 servings
- Diet: Vegan
Description
6-ingredient chocolate pie with a grain-free gluten-free chocolate crust and decadent chocolate, almond butter, and coconut cream based filling.
Ingredients
Crust
- 1 1/2 cups raw walnuts
- 1/3 cup unsweetened raw cacao powder
- 1 heaping cup packed and pitted dates (soaked for 10 minutes in warm water and drained if dried out)
Filling
- 12 oz. dark chocolate (6 Hu Chocolate Bars, any flavor!)
- 12 oz. coconut cream
- 1/2 cup almond butter or neutral nut/seed butter
- Shaved Hu Chocolate bar, for topping (optional)
Instructions
- Prepare the crust by pulsing the walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
- Place the soaked dates in the food processor and blend them up until you have a sticky paste. Add back in the walnut-cocoa meal and process until it’s well combined.
- Transfer the crust to a glass pie pan lightly oiled with coconut oil. Alternatively, trim the parchment paper and press it into the bottom for easy removal. Press with your hands or the back of a spoon to form an even crust with sides that go up on the edges. Set aside.
- Melt the chocolate bars on the stovetop on low, stirring often. Add the melted chocolate into a blender along with the coconut cream and almond butter. Blend the contents until they’re smooth and creamy, scraping down the sides as needed.
- Pour the filling over crust and tap it against the counter several times to release any air bubbles. Transfer the pan in the freezer for at least one hour to set. Alternatively, refrigerate the pie for at least 2 hours or until the top is firm to the touch.
- Once it’s set and chilled, serve the pie topped with crushed dark chocolate.
- Store leftover pie in the refrigerator for 2-3 days or freeze it for longterm storage.
Notes
Recipe adapted from Minimalist Baker and Pinch of Yum
- Prep Time: 1 hour 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
This recipe was easy and tasted great. I put the pie in the freezer for a few minutes before chilling it in the refrigerator. The crust was enough for 2 pies (the filling was enough for 1) and I also used 7.5 oz of chocolate in the filling. I would definitely recommend this recipe.
Hi Alana! Thanks so much for the feedback here. I’m so glad you enjoyed it. Great tip on the freezer! XOXO. Lauren
First time on your site and found this amazing recipe! Made it this morning and served it to guests this evening topped with pomegranate seeds. Decadent! I couldn’t believe how smooth and silky the filling was. Easy to make, delicious, elegant. I’d like to try it again using almonds or cashews in the crust instead of walnut. Thanks for this!
Hi Maia! Thanks so much for the feedback here– I’m so glad the pie turned out well for you! Happy New Year!!!
Hello again! I tried this recipe the first time using canned coconut milk and really loved it. Second time I used cashews in the crust instead of walnuts, and I used the coconut cream. Also used 8oz of 100% baking chocolate and 4oz of semi-sweet chocolate. I think I like the slightly lighter texture I get with the coconut milk over the coconut cream. And the ratio of pure:sweetened chocolate allows for rich chocolaty flavor, very light sweetness, and no bitterness. This has become my signature offering to guests. Everyone loves it! Thanks so much.
Hi Maia! Thanks so much for the feedback here on the variations– this is so valuable for everyone making the pie! Love the idea of swapping the cashews for walnuts — how did that taste? So glad you’ve made it more than once!!!
Thanks for responding! The cashew crust is very tasty. I’ve sent many people to your site to find the recipe. I plan to try some of the other recipes I’ve found here, but I can’t get seem to get away from this pie! 😋
Hehe, thank you so much for sharing my site! Yes, definitely try some of the other recipes…they might be your new favorite! Let me know what you try!
XOXO
Hello, can you notice the taste of coconut in the tart?
Thank you!!
Hi Julia! Not really– it’s very subtle! I think it’s great for anyone who isn’t very into coconut!
XOXO
Lauren
This looks wonderful, love how you showed off the absolutely perfect texture with the fork marks, beautiful! Thanks for sharing! 🙂
Thanks, Nicole! Hope you can try it! 🙂
XOXO
Lauren
This pie is amazing! My husband didn’t believe it was vegan 😂. It’s rich and super decadent without being too sweet or heavy. I’ve already fixed it 2x and I’m making it for my family for this Easter. Shhh, I’m not telling them it’s vegan either hahaha.
Hi Samantha!
Thanks so much for your comment! It is super dreamy, isn’t it? Perfect for Easter! Enjoy this weekend! 🙂
XOXO
Lauren
How many calories are there in 1 slice of this recipe
Hi friend! I’m currently in the process of adding nutritional information to my recipes so please check back soon! Hang tight!
XOXO Lauren
Hello,
I’ll try this recipe tomorrow, it sound really easy and delicious.
When you say coconut milk, do you mean the whole can? With the solid and liquid parts? Or just the thick cream?
Thanks
Hi there!
Use the creamed parts only for use in this recipe. If using canned coconut, scrape off the cream only and use the water for another recipe! Let me know how it turns out!
XOXO Lauren
I was looking for something quick and easy to make and came upon this recipe…which was both! The only reason it takes a bit more time is because of the chilling factor. Eleven of us tried it and it was a hit for all 10 of us! I’m going to try it again next week with another ten friends. I LOVE quick and easy and FLAVOURABLE recipes! I hope to find many more on your site! Thanks so very much!
…Sorry for the typo…for all eleven of us it was a hit. 🙂
I’m so excited to make this! When you say 12oz of coconut cream… are you taking the thick part of just one 12 oz can of coconut milk or do you actually weight out the cream from multiple cans of coconut milk to get to 12oz? I’m assuming you chill you cans to get the thick cream?
Thanks so much!
Hi Tayler!
Yes, I’m using only the thick part of the coconut milk can only for a thicker consistency. You can put them in the fridge for easier separation!
XOXO
Lauren
This was absolutely DELICIOUS! I swapped cashew butter for the almond butter, and just used trader joe’s 72% dark chocolate bars for melting down, and it may have been the richest, most delicious dessert I’ve ever tasted! Thank you so much for sharing this recipe!
Hi Emily! I’m so glad you made this!!! It’s one of my favorites! 🙂 The cashew butter version sounds fantastic!
XOXO Lauren
Absolutely loved this recipe. 10/10
I made it last night for a dinner party and everyone went crazy for it! It was so easy to make, the hardest part was trying not to lick the blender clean after I poured the filling into the crust.
Thanks for sharing!
Hi Jacki,
Thanks so much for your comment! I’m so glad you enjoyed it! It’s always a winner here, too 🙂 AND YES it’s hard not to lick the blender clean!
XOXO Lauren
Oh my goodness, this is DELICIOUS. Served this and a mixed berry crisp to extended family last weekend and there was a fight at breakfast the next day for the leftover slivers of this and nobody wanted the leftover berry crisp (more breakfasty anyway??), lol. I didn’t read the part about only using the cream part of the coconut cream until after I dumped in whole can and it firmed up PERFECTLY. My brother is severely allergic to eggs and three people in my family have celiac disease so the vegan/GF thing was wonderful, thank you!! This recipe is a TREASURE. Well done!! xx
Hi Amy,
This pie is always perfect for any occasion! I’m so glad that you and your family enjoyed it!
XOXO Lauren
I made this filing using nutzzso butter it worked great very neutral taste. I also used dark chocolaye chips as l had no hu chocolate 2 cups melted worked great. We were lazy so used a premade crust gluten free vegan crust. My neighbor thought it was the best chocolate pie she ever had. We used canned organic coconut creme and it has no coconut taste.
Hi Celeste,
Wow! What a compliment! Thanks so much for the feedback and I’m so glad that you enjoyed the pie! It’s a fan favorite, for sure. 🙂
XOXO Lauren
Can I use peanut butter instead of almond?
Hi Hannah,
Yes, you can! It might have a more “peanut” taste than a neutral nut butter but will still work. Cashew or sunflower seed butter might be a nice alternative, too.
XOXO Lauren