Vegan chocolate pie made with six simple ingredients — a grain-free chocolate crust topped with a silky chocolate, almond butter, and coconut cream filling.
The holidays are here, and amid the rush it’s easy to forget the simple pleasures: good company, a quiet moment, and a slice of pie. This Vegan Chocolate Pie is one of those desserts that demands you pause, sit down, and savor it.
It’s rich, chocolatey, and made with just six ingredients. Oil-free, grain-free, gluten-free, vegan, and free of refined sugar, this pie is an effortless showstopper for any holiday table.
Chocolate and Pie: A Perfect Pair
There was a chocolate torte I remember from Whole Foods that became our go-to for birthdays and special occasions. It was dense, velvety, and finished with a chocolate crumble — the kind of dessert everyone waits for in eager silence as it’s cut into even slices.
This pie is my nod to that memory. It captures the same deeply chocolate flavor and creamy texture but uses wholesome ingredients you can feel good about serving.
Why Make This Vegan Chocolate Pie
This pie travels well to gatherings and accommodates many diets, so it’s a reliable pick for Thanksgiving, Christmas, or any dessert spread. And honestly, who can resist chocolate?
When guests ask, “Who brought that chocolate pie?” — you can just smile and enjoy the applause. The pie holds at room temperature for several hours, so it’s perfect for entertaining without fuss.
The Crust — Simple and Grain-Free
The crust is made from walnuts, dates, and unsweetened cacao powder. To achieve the best texture, process the walnuts and cacao together into a fine meal, then create a sticky date paste separately. Combine them to press into a compact, flavorful crust. Lining the pie pan with parchment paper avoids added oil and makes removal easy.
Chocolate to Try
A flavored dark chocolate bar can add a bright note — orange essential oil in an orange-vanilla bar pairs particularly well with this filling. If you use a flavored bar, melt it gently and let the aroma fill your kitchen.
The Filling — Three Ingredients, Velvety Finish
The filling blends coconut cream, melted dark chocolate, and almond butter for a creamy, indulgent texture. Almond butter provides a neutral, smooth base, but any nut or seed butter will work — cashew or peanut butter are great alternatives. If you don’t have coconut cream, full-fat coconut milk is an acceptable substitute.
Tips for a Clean Slice and Easy Serving
- Chill the pie fully before slicing. For clean cuts, wipe the knife with a damp paper towel between slices.
- The pie stores well in the refrigerator for several days and freezes for longer storage. Make ahead for the holidays and enjoy it again at the next celebration.
- Press the crust evenly into the pan and tap the filled pie to remove air bubbles before chilling for the best texture.
Ingredients
Crust
- 1 1/2 cups raw walnuts
- 1/3 cup unsweetened raw cacao powder
- 1 heaping cup packed, pitted dates (soak 10 minutes in warm water if dry, then drain)
Filling
- 12 oz dark chocolate (about 6 bars, any flavor)
- 12 oz coconut cream
- 1/2 cup almond butter or another neutral nut/seed butter
- Shaved dark chocolate for topping (optional)
Instructions
- Pulse walnuts and cacao powder in a food processor until they form a fine meal. Transfer and set aside.
- Process the soaked dates until they form a sticky paste. Add the walnut-cacao meal and process until combined into a dough-like crust mixture.
- Line a pie pan with parchment paper and press the crust mixture evenly into the bottom and up the sides. Press firmly to compact.
- Melt the chocolate over low heat, stirring frequently. Combine melted chocolate, coconut cream, and almond butter in a blender and blend until smooth and creamy, scraping down the sides as needed.
- Pour the filling into the prepared crust, tap the pan to release air bubbles, and chill. Freeze for at least 1 hour to set, or refrigerate for at least 2 hours until the top is firm.
- Top with shaved chocolate before serving. Store leftovers in the refrigerator for 2–3 days or freeze for longer storage.
Notes
This recipe is inspired by simple vegan chocolate silk pies, adapted to be grain-free and minimal in ingredients. Using high-quality dark chocolate and full-fat coconut cream will give the best texture and flavor.
If you make this pie, please share a photo and let the host of your gathering enjoy the compliments — it’s one dessert that reliably steals the show.
XO Lauren
Vegan Chocolate Pie
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 7 reviews
- Author: Flora & Vino
- Total Time: 1 hour 30 mins
- Yield: 8-12 servings
- Diet: Vegan
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