No-Bake Vegan Chocolate Pie
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!
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
Serving: 1gCalories: 275kcalCarbohydrates: 29gProtein: 6gFat: 18gSaturated Fat: 2gTrans Fat: 1gSodium: 119mgPotassium: 433mgFiber: 6gSugar: 19gVitamin A: 61IUVitamin C: 2mgCalcium: 71mgIron: 2mg
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