Vegan Chocolate Pie

Vegan Chocolate Pie

  • Author: Alison Andrews
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 10


This no-bake vegan chocolate pie is rich and mega chocolatey with a silky smooth and velvety texture. Completely satisfies all chocolate cravings!


For the Crust:

  • 2 cups (200g) Walnuts
  • 1 cup (175g) Pitted Medjool Dates (Packed)
  • 1/4 cup (22g) Cocoa Powder (Unsweetened)

For the Filling:

  • 3 cups (18oz/500g) Chopped Vegan Chocolate*
  • 1/2 cup (125g) Almond Butter
  • 1 14oz (400ml) Can Coconut Cream

For Topping:


  1. Add the walnuts, dates and cocoa powder to the food processor and process until it starts to clump together and form a sticky dough.
  2. Pat down into a 9-inch round pie dish and work it up the sides a little bit.
  3. Place into the freezer to set while you work on the filling.
  4. Add the chopped chocolate and almond butter to a mixing bowl.
  5. 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.
  6. 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.
  7. Whisk it with a hand whisk into a smooth chocolate.
  8. Pour this over the pie crust.
  9. Place into the fridge until completely set.
  10. Serve with vegan whipped cream!


*You can substitute vegan chocolate chips but the results are better with a high quality chopped vegan chocolate.

*Nutritional information is for pie only without additional whipped cream.

  • Category: Dessert, Gluten-Free
  • Method: Food Processor
  • Cuisine: Vegan


  • Serving Size: 1 Slice (of 10)
  • Calories: 633
  • Sugar: 20.2g
  • Sodium: 44mg
  • Fat: 51.8g
  • Saturated Fat: 22.9g
  • Carbohydrates: 29.9g
  • Fiber: 12.7g
  • Protein: 13.1g

Keywords: vegan chocolate pie