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5.0 from 36 votes

Dark Chocolate Silk Pie

This silky smooth Dark Chocolate silk Pie with Chocolate almond Crust is surely going to be crowd pleaser. Free of Dairy, egg, corn, soy, gluten. Can be made corn-free with a different starch such as arrowroot or tapioca.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 8
Calories: 425 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 1/2 cup oat flour ground certified gf oats
  • 3/4 cup almond flour ground almonds, grind with some oats or starch for a finer grind
  • 1 Tbsp cornstarch
  • 1 Tbsp flax meal
  • 3 Tbsp sugar
  • 1/8 tsp fine sea salt
  • 1/4 cup cocoa powder 1 Tbsp more for dark chocolate crust
  • 1 Tbsp solid coconut oil
  • 1 Tbsp olive oil
  • 1-2 Tbsp almond milk
Filling
  • 15 oz can full fat coconut milk
  • 1.5 Tbsp cornstarch
  • 1 Tbsp cocoa powder
  • 1/4 cup ground raw sugar
  • 3 oz Theo 70% or 85% dark chocolate bar 2/3 cup or 3 oz chocolate
  • 3 Tbsp vegan semisweet chocolate chips
  • 1 Tbsp coconut oil
  • 1 tsp vanilla extract

Instructions

Crust
    Cup of Yum
  1. In a bowl, add all the dry ingredients and whisk. Add in the oils and mix until crumbs.
  2. Add the almond milk and mix into a smooth stiff dough. Roll out the dough between 2 parchment sheets to slightly larger than a 9 inch circle. Place in a greased pie pan and shape and seal edges. Chill for half an hour in the refrigerator. Prick holes. Bake for 16-17 mins at pre-heated 350 degrees F / 180ºc.
Filling
  1. Add coconut milk, cornstarch, sugar and cocoa powder to pan and whisk to mix the sugar well. Heat at medium heat and bring to simmering boil. The mixture will thicken as it starts to simmer. cook for another minute. total 8 to 9 mins. Take off heat and cool for a minute.
  2. Add the dark chocolate, semi-sweet chocolate, coconut oil, vanilla let sit for a minute.
  3. Whisk until all the chocolate melts and gets smooth. Taste and adjust sweet at this point. Pour the mix into the baked and cooled pie shell. Chill for a few hours or Freeze for 1-2 hours to make it easier to slice. Slice, thaw slightly and serve. Decorate with cashew cream or whipped coconut cream.

Notes

  • Notes: The filling is nut-free. Use a different crust to make the pie nut-free, or a neutral crust for less intense chocolate pie. Or use this raw Almond Date Crust  for no-bake(Add cocoa powder).If you are sensitive to Oats, use any gluten-free flour blend or use sorghum + white rice flour to replace the oat flour.
  •  
  • Nutritional values based on one serving 1 slice of 8, includes the crust.

Nutrition Information

Calories 425kcal (21%) Carbohydrates 34g (11%) Protein 7g (14%) Fat 31g (48%) Saturated Fat 17g (85%) Sodium 50mg (2%) Potassium 282mg (8%) Fiber 5g (20%) Sugar 19g (38%) Vitamin C 0.5mg (1%) Calcium 69mg (7%) Iron 5.2mg (29%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 425

% Daily Value*

Calories 425kcal 21%
Carbohydrates 34g 11%
Protein 7g 14%
Fat 31g 48%
Saturated Fat 17g 85%
Sodium 50mg 2%
Potassium 282mg 6%
Fiber 5g 20%
Sugar 19g 38%
Vitamin C 0.5mg 1%
Calcium 69mg 7%
Iron 5.2mg 29%

* Percent Daily Values are based on a 2,000 calorie diet.