Whenever I'm craving chocolate in the summer, this No-Bake Vegan Chocolate Pie is my go-to! Not only is it easy to make, but it also has an incredible texture and flavor! The filling is rich and creamy, and the crust is sweet and chewy! Plus it's made with healthy, whole food ingredients like avocado, coconut milk, and organic cacao powder. Perfect for anyone who is gluten-free, dairy-free, or vegan!
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🍴Ingredients & Notes
Chocolate Filling
- Avocado
- Full Fat Coconut Milk
- Coconut Sugar
- Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it’s less processed and more NUTRIENT DENSE. TerraSoul is one of my favorite brands – great quality, and great price!
- Salt
- Vanilla Extract
Crust
- Almonds
- Walnuts – If you just have almonds, you can sub walnuts with almonds. Just know it takes a bit longer for the mixture to blend.
- Pitted Medjool Dates
- Maple Syrup
- Cinnamon
- Salt
Optional Toppings
- Shredded Coconut
- Shaved Chocolate - Use a large grater to shave fresh dark chocolate on top. Any chocolate bar will work!
- Coconut Whipped Cream - You can find a simple recipe on this post.
🍴Step by Step Instructions
Making the Chocolate Filling
- For the filling, add avocado, coconut milk, coconut sugar, cacao powder, vanilla extract, and salt into your blender. Blend until the mixture is smooth and creamy. Set that aside while you make the crust.
Making the Crust
- In your food processor, add almonds, walnuts, maple syrup, cinnamon, and salt. Blend until the mixture becomes sticky. (Takes about 60-90 seconds.) Make sure to continue scraping down the edges as you blend.
Putting it all together
- Press an even layer of the crust mixture into your pie pan. Before I press it in, I like to gently spread it around the pie pan. (It's easier to move before your press it in.)
- Fill the crust with the chocolate filling, and use a spatula or the back of a spoon to spread until smooth.
- Set in the fridge for 2-4 hours before slicing! (Best when chilled overnight.)
How to store leftover Chocolate Pie
Leftovers should be stored in the refrigerator. You can keep the pie in the dish, just cover the top with plastic wrap or whatever non-toxic cover you have on hand. It should last about 7 days.
More Chocolate Recipes!
- Nut Free Chocolate Spread Recipe (Vegan)
- Paleo Chocolate Banana Muffins
- The Best Fudgy Vegan Brownies
- No-Bake Chocolate Energy Bars
- Paleo Chocolate Trifle Cups
No-Bake Vegan Chocolate Pie
Equipment
- High Speed Blender
- Food Processor
- Spatula
- Ceramic or Glass Pie Dish
Ingredients
Filling
- 1 Medium/Large Avocado
- 1 16 oz. Can Coconut Milk
- ⅓ Cup Coconut Sugar
- ⅓ Cup Cacao Powder
- 1 Teaspoon Vanilla Extract
- ¼ Tsp. Salt
Crust
- 1 Cup Almonds
- 1 Cup Walnuts You can sub with almonds.
- 8 Pitted Medjool Dates
- 1 Tablespoon Maple Syrup
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
Instructions
Making the Chocolate Filling
- For the filling, add avocado, coconut milk, coconut sugar, cacao powder, vanilla extract, and salt into your blender. Blend until the mixture is smooth and creamy. Set that aside while you make the crust.
Making the Crust
- In your food processor, add almonds, walnuts, maple syrup, cinnamon, and salt. Blend until the mixture becomes sticky. (Takes about 60-90 seconds.) Make sure to continue scraping down the edges as you blend.
Putting it all together
- Press an even layer of the crust mixture into your pie pan. Before I press it in, I like to gently spread it around the pie pan. (It's easier to move before your press it in.)
- Fill the crust with the chocolate filling, and use a spatula or the back of a spoon to spread until smooth.
- Set in the fridge for 2-4 hours before slicing! (Best when chilled overnight.)
Nutrition
After you make this No-Bake Vegan Chocolate Pie, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
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Katherine
Soo rich and creamy! I love the chocolate filling!
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That's definitely my favorite part! (: