Best Vegan Chocolate Pie

chocolate pie slices on two white plates.

Best Vegan Chocolate Pie

Course: Dessert

Cuisine: American

Keyword: vegan chocolate pie

Prep Time: 20

Cook Time: 15

Chill time: 4

Total Time: 4 35

Servings:

Calories: 331kcal

Author: Megan Gilmore

This Vegan Chocolate Pie features a rich, fudge-like filling and is naturally gluten-free & dairy-free. It makes an easy holiday dessert!

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Ingredients

Chocolate Pie Crust

1 ½ cups blanched almond flour
¼ cup cacao powder
¼ cup melted coconut oil
2 tablespoons maple syrup
¼ teaspoon fine sea salt

Chocolate Pie Filling

16 ounces semi-sweet chocolate chips*
1 cup full-fat coconut milk
1 teaspoon vanilla extract (or peppermint extract)
¼ teaspoon 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

Nutrition information is for 1 slice, if you cut the pie into 14 even slices. (Sometimes I can get 16 slices out of this pie, too!) This information is automatically calculated using generic ingredients, so it's just an estimate, and not a guarantee.

*Be sure to check the label if you need vegan chocolate chips. Many semi-sweet varieties are naturally dairy-free, but it's always a good idea to double-check. Enjoy Life brand makes chocolate chips free of the Top 8 allergens. You can use darker chocolate chips for a lower-sugar dessert, too.

• Feel free to use a store-bought pie crust, if you prefer to skip that step. I would blind bake it for 15 minutes, as directed above, or use the directions on the crust package, since many are sold unbaked.

• This recipe was tested using full-fat coconut milk, not the light version. The fat in coconut milk is solid when chilled and helps this pie firm-up. If you prefer to use a different type of milk, I'd cut back on the liquid ratio so the pie isn't too soft to cut into.

Nutrition