Best Vegan Chocolate Pie
User Reviews
5
Best Vegan Chocolate Pie
Description
The Best Vegan Chocolate Pie features a crust made from almond flour, cacao powder, melted coconut oil, maple syrup, and sea salt, pressed into a 9-inch pie pan and baked until firm and slightly golden. The filling is a blend of semi-sweet chocolate chips melted gently over steam, combined with full-fat coconut milk and vanilla or peppermint extract for flavor depth. Blending the coconut milk before measuring ensures smooth consistency. Pouring the filling into the cooled crust and allowing it to set results in a pie with a firm but creamy texture that holds well when sliced. The pie's richness balances the slight earthiness of cacao and almond flour crust with the creamy coconut-based filling. Shaved chocolate or crushed candy canes can be sprinkled on top for added texture and festive appeal.
Serve chilled to maintain slice integrity and enjoy as a vegan dessert option that does not rely on animal products. The choice of semi-sweet chocolate chips offers control over sweetness, and darker chocolate can be used for a less sweet version. Using full-fat coconut milk is important for the filling to set properly due to its solid fat content when chilled. If substituting with other milk types, adjust liquid ratios to avoid a too-soft filling. The recipe provides an estimated nutrition breakdown per slice when cut into 14 portions.
Ingredients
Chocolate Pie Crust
- 1 ½ cups almond flour blanched
- ¼ cup cacao powder
- ¼ cup coconut oil melted
- 2 tablespoons maple syrup
- ¼ teaspoon salt fine sea salt
Chocolate Pie Filling
- 16 ounces semi-sweet chocolate chips
- 1 cup coconut milk full-fat
- 1 teaspoon vanilla extract or peppermint extract
- ¼ teaspoon salt fine sea salt
Optional Toppings
- shaved chocolate or crushed candy canes
Instructions
- Preheat the oven to 350ºF and have a 9-inch pie pan ready. To make the crust, mix together the almond flour, cacao powder, coconut oil, maple syrup, and salt in a large bowl. Transfer the mixture into the pie pan, and use your hands to press it firmly into the bottom of the pan and up the sides. (Similar to making a graham cracker crust.) Bake for 15 minutes, then let the crust cool completely.
- While the crust is cooling, melt the chocolate chips. I do this in a double boiler set-up, by adding 1-inch of water to a small saucepan. Bring the water to a boil over high-heat, then place a heat-safe bowl over the opening of the pot. Add in the chocolate chips, and stir often. The steam from under the bowl will gently melt the chocolate.
- Open the can of coconut milk, and add all of the contents to a blender. Blend until very smooth, then measure out 1 cup of the milk for this recipe. (This will make sure the solid parts & liquid parts are evenly mixed.) Once the chocolate is smoothly melted, remove the bowl from the heat and stir in the coconut milk, vanilla or peppermint extract, and the salt. Stir well, until the milk is evenly incorporated.
- Pour the filling into the cooled crust. You can add a sprinkle of crushed candy canes on top, or some chocolate shavings at this point, or just leave it plain. Place the pie on a flat shelf in the fridge and let it chill until the filling is firm, about 4 to 6 hours. It's ideal if you can make this the night before you plan on serving it, so it has plenty of time to chill.
- When the filling is firm, the pie is ready to slice and serve. Be sure to cut small slices, as this recipe is very rich! Serve with coconut whipped cream and chocolate shavings on top, if you like. Leftovers can be stored tightly covered in the fridge for up to 2 weeks.
Notes
- Check chocolate chips for vegan certification; many semi-sweet varieties are naturally dairy-free.
- Use full-fat coconut milk to ensure the pie filling firms up well; avoid light coconut milk for this reason.
- A store-bought pie crust can be used as a shortcut but should be blind baked according to package or recipe instructions for best results.
- The pie yields about 14 slices; nutrition values are estimates and may vary by ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 89mg | 4% |
| Potassium | 249mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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