Vegan Chocolate Cream Pie

An easy vegan chocolate cream pie recipe insanely high in protein and full of a creamy nutritious chocolate filling that includes protein-rich peanut butter and no tofu. An easy no bake pie that will make you and your loved ones feel great. Vegan, gluten-free, dairy-free.

This no bake chocolate cream pie has an oat and almond flour crust, and a simple filling made with 5 wholesome ingredients. Like my peanut butter pie and my vegan chocolate tart, this no bake pie is easy to make and perfect for holidays or an every day dessert.  Dress them with sugared cranberries and sugared blueberries, or just frosting rosettes.

Why You'll Love This

The chocolate cream pie of your dreams. The chocolate filling is astonishingly delicious - rich, velvety and sweet but not too sweet. Paired with the almond flour crust, it tastes like a chocolate pudding on a cookie.

Nutrition is high. This chocolate cream  pie will make you feel great because of the dates which are high in iron and fiber, and won't spike blood sugar, and the protein which reaches 8 grams per slice.

Quick to make. The chilling is about an hour or more, but the pie itself can be put together in under half an hour. Make it ahead by days for holidays.

Ingredients

For the Crust

• Rolled oats. Rolled oats are naturally gluten-free but if gluten free is important, look for a brand that assures no cross contamination at the plant.
• Almond flour. Out of the bag, tastes like a cookie. Oat flour also works here, but not coconut.
• Nut butter. Any flavor works, but be sure it's the healthier type with only nuts and oil as ingredients.
• Coconut oil. Needed as a binder; use refined coconut oil to remove coconut flavor.
• Maple syrup. Or any liquid sweetener such as date syrup, agave, monk fruit syrup.

For the Chocolate Filling

• Coconut milk. Use canned, unsweetened and full fat, at room temperature.
• Dates. Soak them and pit them.
• Chocolate chips. This is the chocolate source so look for a quality brand, with about 70% and up.
• Nut butter. As above, any flavor works but be sure it's the healthier type.
• Maple Syrup. Or use your favorite liquid sweetener.
• Supporting ingredients: cornstarch or arrowroot, salt

Steps to Make

Start with Preparations

1. First soak the dates in boiled water for about 3 minutes to soften. Be sure the coconut milk can is at room temperature, and shaken hard to avoid any separation of cream and milk. Grease a tart pan with coconut oil.

Make the Crust

1. Process crust ingredients in your blender or food processor. Press into a pan and bake.

Make the Filling

1.Microwave the chocolate chips for one minutes in the microwave to melt. Add the melted chips, dates, nut butter, maple syrup, salt and cornstarch or arrowroot to a blender. Process until all is smooth. 

2. Pour the mixture into the crust, and chill for about 2 hours or until ready to slice!

3. I topped mine with piped vanilla icing rosettes but you can also drizzle a chocolate sauce or just dollop on whipped cream.

Storage & Make Ahead

To Store. The chocolate pie is fine at room temperature for a few hours if you want to serve it for a brunch or bring it to a party. To store it for a few days, cover it with plastic wrap so it doesn't dry out and refrigerate for up to 3 days. You can also freeze it for about a month if it is tightly wrapped.

To Make Ahead. To make the pie ahead by 2 days, follow this process. Make the crust and keep it wrapped and unbaked in the refrigerator. Blend up the filling and store in a jar or bowl with a cover in the refrigerator. After two days, bake the crust straight from the refrigerator. Give the filling a stir in case of separation, and pour into the cooled, baked crust and serve.

FAQS

How Do You Make A Chocolate Cream Pie From Scratch?

In general making a chocolate cream pie from scratch is just a matter of making a crust and filling. Oats and almond flour make a simple crust. And a filling with dates and milk and chocolate is easy to put together.

Can You Substitute the Coconut Milk in Filling?

Yes, you can use cashews. Soak 1 ½ cups of cashews, rinse and blend into a puree. Use that mixture instead of coconut milk in the filling. You could also test using a different higher fat milk such as cashew milk or oat milk, but then you'd need to triple the amount of cornstarch. I have not tested either of these options though, so do let me know how it goes!

How Do You Set Chocolate Pie?

To set a chocolate pie more firmly, add 1-2 teaspoons of cornstarch to the filling and then simply refrigerate the pie. I have, however, made this pie without the cornstarch and it is still quite firm if I chilled it an hour or so longer. You'll want to add the cornstarch if you want the pie to sit out at room temperature for, say, a party or a brunch.

Why Is My Chocolate Cream Pie Runny?

If your pie is runny, you need to refrigerate or even freeze it longer. If you make it again, be sure to add cornstarch to the filling to stabilize it.

More Vegan Desserts

• Vegan Chocolate Tart
• Vegan Chocolate Chip Cookies
• Fluffy Vegan Vanilla Cake

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📖 Recipe

Chocolate Cream Pie

Created by Dee Dine

A healthy easy chocolate cream pie, unusually high in protein and full of a creamy nutritious chocolate filling that includes nut or seed butter. No tofu! An easy healthy chocolate pie that will make you and your loved ones feel great. Vegan, gluten-free, dairy-free.

5 from 2 votes

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Dessert

Cuisine American

Servings 8

Calories 448 kcal

Ingredients

  

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Crust

• 1 ¾ cups gluten-free oats
• ¼ cup almond flour Or oat flour
• ¼ cup any nut or seed butter (I used sunflower seed butter here)
• 5 tablespoon coconut oil melted
• 2 tablespoon maple syrup

Chocolate Cream

• 1 ½ cups full fat coconut milk room-temp
• 6-8 medjool dates softened, pitted
• ¾ cup chocolate chips
• ¼ cup nut butter
• ¼ cup maple syrup
• Pinch of salt
• 2 teaspoon cornstarch (optional for a thicker texture)

Equipment

• 1 2-cup pyrex measuring cup I make so many of my recipes in this!
• 1 pie or tart pan
• Blender or food processor

Cook ModePrevent your screen from going dark

Instructions

 

Prep Night Before

• Soak the dates in just boiled water for 3 minutes to soften, or soak dates overnight. Rinse and pit.

Prep

• Preheat oven to 350 F.
• Shake room-temperature cans of coconut milk so contents are blended. If you open the cans and they are separated, either warm quickly in a pan or blend to smooth out. Then measure out 1 ½ cups and add to a 2-cup Pyrex measuring cup.
• Grease an 9-inch pie or tart pan with coconut oil and set aside.

Make Crust

• Add oats and almond flour to your blender or food processor.
  1 ¾ cups gluten-free oats, ¼ cup almond flour
• Process until combined, then add maple syrup, coconut oil, and nut or seed butter, and process until you have a moist crumble.
  ¼ cup any nut or seed butter, 5 tablespoon coconut oil, 2 tablespoon maple syrup
• Press the dough into the pan, pressIng up on the sides. Use the bottom of a jar to flatten bottom. Flatten the top edge with thumbs to neaten the appearance.
• Bake for about 15 minutes until crust is crunchy and browned.
• Set aside to cool while you make filling.

Make Chocolate Cream Filling

• Make sure dates are softened, rinsed and pitted. Add to a blender with 3 tablespoon water and purée into a paste.
• Add to the blender, the rest of the ingredients and blend.
  1 ½ cups full fat coconut milk, 6-8 medjool dates, ¾ cup chocolate chips, ¼ cup nut butter, ¼ cup maple syrup, Pinch of salt, 2 teaspoon cornstarch

Assemble the Pie

• Pour the mixture into the baked crust. Tap gently on counter to level top.
• Refrigerate for about 2 hours until filling has set.
• Top the pie with piped frosting rosettes or just dollop on whipped cream.

Store the Pie

• The chocolate pie is fine at room temperature for a few hours if you want to serve it for a brunch or bring it to a party. To store it for a few days, cover it with plastic wrap so it doesn't dry out and refrigerate for up to 3 days. You can also freeze it for about a month if it is tightly wrapped.

Notes

Storage & Make Ahead

The chocolate pie is fine at room temperature for a few hours if you want to serve it for a brunch or bring it to a party. To store it for a few days, cover it with plastic wrap so it doesn't dry out and refrigerate for up to 3 days. You can also freeze it for about a month if it is tightly wrapped.

To make the pie ahead by 2 days, follow this process. Make the crust and keep it wrapped and unbaked in the refrigerator. Blend up the filling and store in a jar or bowl with a cover in the refrigerator. After two days, bake the crust straight from the refrigerator. Give the filling a stir in case of separation, and pour into the cooled, baked crust and serve.

How Do You Set Chocolate Pie?

To set a chocolate pie more firmly, add 1-2 teaspoons of cornstarch to the filling and then simply refrigerate the pie. I have, however, made this pie without the cornstarch and it is still quite firm if I chilled it an hour or so longer. You'll want to add the cornstarch if you want the pie to sit out at room temperature for, say, a party or a brunch.

Why Is My Chocolate Cream Pie Runny?

If your pie is runny, you need to refrigerate or even freeze it longer. If you make it again, be sure to add cornstarch to the filling to stabilize it.

Nutrition

Calories: 448kcalCarbohydrates: 41gProtein: 8gFat: 7gSaturated Fat: 20gSodium: 8mgPotassium: 264mgFiber: 5gSugar: 12gVitamin A: 27IUVitamin C: 1mgCalcium: 85mgIron: 4mg

Keyword chocolate cream pie, chocolate mousse pie, vegan chocolate cream pie

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