This no-bake vegan chocolate pie is rich and mega chocolatey with a silky smooth and velvety texture. Satisfies all chocolate cravings!
This vegan chocolate pie is pure decadence. It is a rich, dark chocolate delight. It’s so good I’m battling to find words to do it justice.
Basically, if you love chocolate then today is your day. I recommend you make one of these pies immediately. Like…right now!
It’s also extremely easy and quick to throw together. We went with a simple nut and date crust and the filling is a fabulous chocolate ganache with almond butter that is completely divine. The texture is beautifully smooth and the taste is dark chocolate heaven!
The almond butter gives it an extra richness and nutty flavor that matches perfectly with the date and nut crust.
How To Make Vegan Chocolate Pie
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Crust:
The crust is made up of walnuts, dates and cocoa powder.
Just add the walnuts, pitted dates and cocoa powder to the food processor.
Process until it starts to clump together and forms a sticky dough.
Transfer to a pie dish and press it down firmly, working it up the sides a little bit as well.
Filling:
The filling is a super rich almond butter chocolate ganache.
Add chopped chocolate to a bowl with some almond butter.
Heat coconut cream to a simmer and then pour it over the chopped chocolate and almond butter so that the chocolate and almond butter is covered. Let it sit for a minute and then whisk it into a smooth chocolate.
Pour this out over the pie crust and smooth down. Place into the fridge to set.
How To Serve Vegan Chocolate Pie
Once the pie has set then decorate with whipped coconut cream and chocolate flakes for a gorgeous looking pie.
I recommend serving each slice with an extra dollop of whipped coconut cream on the plate, because the mildness of the cream cuts the richness of the pie just perfectly.
You can easily get 10 slices out of this pie, but it’s so rich, you might find yourself slicing it even thinner. It’s the best thing for those chocolate cravings!
Ingredient Notes & Substitutions
Date and nut crust. The crust is made with walnuts, dates and cocoa powder. If you like, you could switch the crust for an Oreo cookie crust instead. If you’re keen to try that then use the crust instructions from our vegan peanut butter pie.
Vegan chocolate. I prefer using a high quality chopped vegan chocolate rather than chocolate chips as it tends to have a smoother richer result. Chocolate chips work fine though.
Coconut cream. We used canned, unsweetened coconut cream. You can’t taste the coconut at all in the final pie, as the chocolate flavor overpowers the coconut completely so that it just tastes like rich chocolate. Canned, full fat, unsweetened coconut milk also works.
However, in the case of a coconut allergy you could substitute the coconut cream for an alternate non-dairy cream and decorate the pie with an alternate vegan whipped cream option.
Almond butter. This really adds a delicious depth of flavor to the chocolate filling. You can switch for different nut butters with slightly different flavor results.
Storing and Freezing
Keep it stored in the fridge and consume within 5-7 days. This is a fridge tart and needs to be kept cold. It starts to get a little too soft if it’s kept too long at room temperature, so fridge is best.
You can freeze it as well if you like, but I would recommend not putting on the whipped cream if you’re going to freeze it. Thaw it in the fridge and then add vegan whipped cream and serve.
More No-Bake Vegan Pie Recipes
- Vegan Chocolate Tart
- Vegan Banoffee Pie
- Vegan Key Lime Pie
- Vegan Lemon Pie
- Vegan Banana Cream Pie
- Vegan Coconut Cream Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Pie
Ingredients
Crust:
- 2 cups Walnuts (200g)
- 1 cup Pitted Medjool Dates (175g) Packed
- ¼ cup Cocoa Powder (22g) Unsweetened
Filling:
- 3 cups Chopped Vegan Chocolate (500g)
- ½ cup Almond Butter (125g)
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
Topping:
- Vegan Whipped Cream
- Vegan Chocolate Shavings
Instructions
- Add the walnuts, dates and cocoa powder to the food processor and process until it starts to clump together and form a sticky dough.
- Pat down into a 9-inch round pie dish and work it up the sides a little bit.
- Place into the freezer to set while you work on the filling.
- Add the chopped chocolate and almond butter to a mixing bowl.
- Empty the can of coconut cream into a microwave safe dish OR into a saucepan. Heat to a simmer either on the stovetop or in the microwave.
- Pour the hot coconut cream over the chopped chocolate and almond butter. Make sure all the chocolate is covered with the hot coconut cream. Leave to sit for a minute.
- Whisk it with a hand whisk into a smooth chocolate.
- Pour this over the pie crust.
- Place into the fridge until completely set.
- Serve topped with vegan whipped cream and chocolate shavings.
Notes
- Vegan chocolate. I prefer using a high quality chopped vegan chocolate rather than chocolate chips as it tends to have a smoother richer result. Chocolate chips work fine though.
- Coconut cream. We used canned, unsweetened coconut cream. Canned, full fat, unsweetened coconut milk also works.
- Storing: Keep it stored in the fridge and consume within 5-7 days.
Fabulously simple to make and just as fabulous to eat. Superbly delicious, am making again today and is on crimbo day menu.
Awesome Stella! Thanks so much for the great review.
I only used the solid part of the can of coconut cream and the filling was very firm, oops. Next time I’ll use the entire can and I’m sure the consistency will be creamier. On the plus side, my extra-firm filling made some delicious chocolate truffles. 🙂
Could you substitute almond butter for cashew butter?
Sure! The flavor will just be slightly different.
I made a few changes after making it for the third time. I added coconut oil to the crust recipe to keep it from crumbling. I added 3 TBSP. Last time everyone told me and I agreed that the chocolate pie was way to sweet because I used 2 bags of semi sweet vegan chocolate chips. So this time I used two bars of unsweetened chocolates (1 1/2 cups) and 1 bag of semi sweet chocolate chips (1 1/2 cups). Now it has the perfect taste. Thank you for creating this recipe. Everybody loves it!!
Awesome! Thanks for sharing Pepa!
So I made it correctly this time and everybody loved it!!! Served it with strawberries and whipped cream!!! Thank you so much!!!!
Awesome! Thanks Pepa!