Spicy Vegan Chocolate Pie

This spicy vegan chocolate pie is the perfect no-bake and gluten-free dessert, easy to make with a creamy 3-ingredient fudgy filling and a crust that tastes like a chocolate cookie.

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Spicy Vegan Chocolate Pie

This spicy vegan chocolate pie is the perfect make-ahead dessert or snack or even breakfast if you like dessert for breakfast! The filling here is remarkably simple — only 3 ingredients! Or you could leave off the spice, and make it 2-ingredients, but then you’d have to change the title.😂

The addition of exotic cardamom spice really does set this tart apart from other chocolate tart recipes:  the sweet spice blends so nicely with the taste of quality dark chocolate. So I highly recommend making this tart at least once with the cardamom.

I know, I have been on a cardamom-chocolate roll this year – in my Chocolate Cardamom Cake, in my Cardamom Strawberry Ice Cream, in my Cardamom Smoothie

I wonder where I’ll put it next, haha.

Cardamom brings a wonderfully unusual dusty sort of minty flavor if you can imagine that..

But the truth is cardamom is also incredibly healthy. Everyone is talking about turmeric and while I fully embrace the health aspects of that wonderful spice, consider cardamom as well.

How is Cardamom Spice Good for You?

Ahh, let me count the ways.

Healthwise, traditional medicine has depended on it for centuries for its anti-oxidants and anti-inflammatory benefits, for its ability as a diuretic to support blood pressure, digestive benefits, and even clears bad breath and prevent cavities.

Want to learn  more about the health benefits of cardamom spice? Read Healthline’s article here.

So now that you understand the reason I made this mini pie spicy, let’s talk more about this recipe.

Most choco pies are not vegan. And they are made of things like sugar and eggs and heavy cream. This recipe is dairy-free and refined-sugar-free. It has maple syrup, so it is still just a treat, not dinner, but still. The nutritional aspects are more favorable than a traditional choco pie recipe.

How to Make a 3-ingredient Chocolate Pie Filling

I don’t know about you, but the prospect of making a pie always makes me feel stressed and daunted — thinking lists of ingredients and steps and equipment and cleaning.

Especially, cleaning! Big obstacle in a recipe when there are lots of tools to clean.

So a 3-ingredient pie filling is a breath of fresh air! And, like I said, even without the cardamom, it is delicious. As you know, if you know about my new 4-ingredient cookbook, I am always trying to get recipe ingredient numbers down.

So I was thrilled that this one worked out so well. The filling is merely melted chocolate and coconut cream. Quality coconut milk is a necessity with this recipe; I linked to my favorite coconut products in the recipe.

How Healthy are Coconut Milk & Coconut Oil

This recipe has both coconut cream, the solid portion of coconut milk, and coconut oil.

In general, coconuts are thought to be full of nutrients, and some say unique proteins that boost metabolism and weight-loss. Which is ironic really since it is a high-calorie food.

One reason it supports weight loss is there are MCT fats in coconut milk which experts say are less likely to be stored as fat. And MCTs are thought to reduce appetite.

Now that doesn’t mean you should go eat ten of these tarts. Moderation and variety is key with all foods. That’s my opinion (that nobody asked for, haha)

How to Make This Easy No-bake Pie Crust

No need to use store-bought. There are so many ingredients in those that you don’t need to be eating. A healthy homemade crust is easy. I used buckwheat flour here, but you can use a flour you have on hand.

This crust, while more than 3 ingredients, is an easy, throw-it-all-in-the-processor, kind of recipe. Or blender, if you prefer. The crust ingredients are all easily processed in a blender or mini food processor, and pressed into a tart pan or cupcake well, ready to accept the cream.

How Easy is This Vegan Chocolate Pie Recipe?

So easy. The crust is simple, and the filling is no-bake, and another bonus, date-free.

Now don’t send me DMs on Instagram in protest. I love dates, but I don’t always have them on hand. And I love recipes that can be made with more typical ingredients found at home. So if you have dates on hand, great! Use them soaked, counting 1 date per 1 tablespoon of maple syrup. Dates will provide more fiber and iron. However, if you don’t have date around, maple syrup works wonderfully and makes the filling creamy.

And the nutritional benefits are amazing – between the crust and filling, these pies are rich in heart-healthy fats, fiber, nutrients, and of course bursting with dark chocolate antioxidants and magnesium (helps you sleep, supports your good mood)!

Can This Vegan Chocolate Pie Recipe Be Made Ahead?

Yes! I have made them three days ahead of an event and just kept them refrigerated. I haven’t tried to freeze them; not sure what the texture would be once thawed.

I hope you love my easy, make-ahead pies!

Other Tarts You’ll Love

Chocolate Tart

Chocolate Ganache Tart

Chocolate Mousse Tart

Vegan Chocolate Pie

Hazelnut Fudge Tarts

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Spicy Vegan Chocolate Pie

This spicy vegan chocolate pie is the perfect no-bake and gluten-free dessert, easy to make with a creamy 3-ingredient fudgy filling and a crust that tastes like a chocolate cookie.

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: vegan, dairy-free, gluten-free

Keyword: chocolate tarts, chocolate vegan pie, holiday desserts, vegan chocolate pie

Does it keep?: 3-4 days

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: 4

Calories: 779kcal

Author: Dee Dine

Ingredients

Tart Crust

• 3/4 cup gluten-free rolled oats
• 1/2 cup buckwheat flour
• 1/4 cup maple syrup
• 2 tbsp cacao powder
• 1/2 cup coconut oil

Chocolate Cardamom Filling

• 2/3 cup coconut cream (solid portion from a chilled can of full fat coconut milk - about 1 (13.5oz) can)
• 1 cup dark chocolate chips
• 1 tsp ground cardamom

Useful Equipment

• 4 Fluted Tart Shell Molds (I use these molds)
• 1 cup Pyrex Glass Cup (I use this pyrex cup)

US Customary - Metric

Instructions

Prep

• Chill cans of coconut milk in refrigerator overnight so the solid cream separates from the liquid.

  On pie-making day, sit the jar of coconut oil in a pot of boiling water to loosen it to measure it out if it is hard as a rock.

  Grease lightly the inside of the mini pie or tart tins.

Make tart crust

• Blend up crust ingredients in a mini food process or blender. You want a texture that will allow you to press into a tart pan or even the bottom of a cupcake well.
• Press into the pan or cupcake well, and freeze the crust for one or two hours - you want to freeze so that you can then pop the tart crust intact out of the molds and fill them. (After that they can be refrigerated).
• Once tarts are hard enough in the freezer to be popped out and not broken, pop them out, and put them on a rack in the refrigerator while you go make the filling.

Make filling

• Open chilled coconut milk cans, drain milk and reserve in refrigerator for smoothies. Spoon solid coconut cream into a pyrex glass measuring cup sitting in a boiling water bath. Add in the chocolate bar broken in chunks, and keep stirring until all the chocolate is melted.
• You can fill the tart crusts, and watch the warm chocolate almost instantly set as the hot chocolate meets the frozen crust - but still the setting needs another 30 minutes to an hour in the refrigerator for the tarts to be slicable.
• Either eat right after they are set, or keep refrigerated, covered or sealed in airtight container, for up to 2-3 days. Enjoy!

Build tarts

Nutrition

Calories: 779kcal | Carbohydrates: 64g | Protein: 10g | Fat: 22g | Saturated Fat: 49g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 640mg | Fiber: 7g | Sugar: 18g | Vitamin C: 1mg | Calcium: 180mg | Iron: 3mg

Dee Dine

Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and  journalism. More about Dee Dine here.