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.
Crazy good, big thanks !
Awesome! Thanks for posting!
Hello Alison! Thank you for the recipe! Is it possible to substitute the vegan chocolate/chocolate chips with unsweetened chocolate powder? I cannot seem to find any vegan chocolate in my town that’s budget friendly. Thank you dearly!
Hi Myriam, unfortunately that wouldn’t work in this recipe as the melted chocolate is what makes it set once it hardens again. This chocolate peanut butter pie might work better for you since it doesn’t require melting down any chocolate.
My husband is allergic to walnuts can I use a different nut
Hi Michelle, macadamias also work great for the crust. 🙂
Can you use coconut milk or do you have to use coconut cream??
Thanks
Hi Alex, full fat canned coconut milk would also work here. 🙂
Awesome! Thanks. I have Savia brand Coconut milk and was hoping it would work. I do believe it is full fat.
When you are talking about coconut cream do you mean the cream that hardens on top of a full fat can of coconut milk?
No, I am talking about canned coconut cream, it’s in the same section of the supermarket as canned coconut milk. If you can’t get it though, then you can use full fat canned coconut milk.
What kind of chocolate chips do you recommend? Semi sweet?
This looks ???? can’t wait to make it for a thanksgiving treat Thankyou
Hi Barbara, semi-sweet is great, but my favorite for this is actually melting down a really good tasting vegan chocolate. 🙂
Best recipe EVER!!!
My only problem now is that I want to keep eating it!
Thank you so much for sharing 🙂
So happy you loved it! Thanks so much for the awesome review Tamsyn! 🙂
Hi 🙂
What’s the size of your pie dish? Which one is it?
Thank you!
Hi there, it’s 9-inches round. 🙂
Thank you Alison
Should I buy a 9-inches (23cm) round or 26cm? there will be any different in the final product?
For this recipe I think either one would work great! 🙂
Hi, how long does this pie take to set?
It takes a few hours, probably around 4 hours.
Do you think this would be equally delicious in a vegan pie crust shell instead of the date and chocolate one?
Thanks
Yes, definitely! 🙂
Do you think I can replace the almond butter with a coconut based vegan margarine like nuttelex instead?
Hoping to have this as my birthday cake in a couple days to share with my entirely vegan family! Who says Omnivores have more fun.
Hi Stephanie, I wouldn’t replace it with a vegan margarine no, but you could use a different nut butter or you could consider just leaving it out altogether. The nut butter is a flavor add on in this recipe, it’s not essential to it, so could be left out, without any other changes to the recipe. All the best! 🙂
Hi. I’ve just made this very yummy dessert as a thank you to my husband for taking such good care of me during a recent case of the flu? He has two great loves in this world; his family and chocolate. This recipe will certainly say THANK YOU!
I did cut the chocolate by 1 cup as I also want to eat it.
Hi Wanda, so glad the flu is over! Hope your hubby loves the pie! 🙂
He said it was restaurant worthy and he’d pay at least 10 dollars per slice. Total success. Thank you for posting.
That is seriously high praise, you clearly did a perfect job with it! So happy it was a big success! 🙂
Could there be anything to substitute the coconut cream?
You could try a different vegan cream like a soy cream, that could work well, though I haven’t tested it that way. Let us know if you try it and how it works out. 🙂
I made this for a ganache on vegan brownies so I didn’t have to miss out on dessert! SO GOOD!!! I wish that I’d made a pie because it’s so delicious. I was worried about it tasting like coconut but it really doesn’t.
Could you make this with lighter coconut milk for a slightly lighter version? I love it but it’s soooo rich that I could only manage a few bites- I want to stuff my face!
Hahaha, yes, it’s crazy rich that’s for sure! I’m not sure about using light coconut milk, it might work fine, my only worry is if it would set as firmly using a milk with a higher water content, it might be fine, but that would be the only concern. So glad you enjoyed it! 🙂
Well if vegans and gluten intolerant people can eat this, then who’s complaining – super decadent, rich and totally delicious!
I know right? 🙂
This looks so rich and chocolate-y. I love that you only need a few ingredients for this recipe. I will put it on my “to make”-list 😉
Great Melanie! Think you will love it! 🙂