Vegan Chocolate Pie
This no-bake vegan chocolate pie is rich and mega chocolatey with a silky smooth and velvety texture. Satisfies all chocolate cravings!
Servings: 10
Calories: 678kcal
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.
Nutrition
Serving: 1Serve | Calories: 678kcal | Carbohydrates: 53g | Protein: 12g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Sodium: 4mg | Potassium: 461mg | Fiber: 9g | Sugar: 36g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 6mg