This incredibly decadent and insanely rich vegan chocolate cream pie will leave you speechless! Completely soy free, nut free, and Paleo, this vegan chocolate pie is a chocolate lovers dream!
I solemnly swear that I am up to no good because this vegan chocolate cream pie is incredibly decadent, you won’t be able to put your fork down!
I’m sorry, but it’s true. You make this pie, that’s it. You’ve sold your soul to the chocolate goblin, and there’s no going back!
This vegan chocolate pie will get you because while it’s completely dairy free, gluten free, Paleo, soy free, and nut free, it’s as decadent and delicious as the best chocolate pie you’ve ever had.
Truly, I’m convinced this pie is magic. I mean, the silky smooth texture, as if you’re just scooping up soft chocolate fudge, and layered with that flaky vegan pie crust…I’ll give you a second to come back down to earth 😉
The best vegan chocolate cream pie you’ll ever make (or is it really the worst?)
Now I know what you might be thinking.
What the heck, Britt, why do you say it’s the best and the worst?
Well, it’s the best chocolate cream pie, regardless of dietary preferences, because it’s so dang delicious, you’ll be left speechless. To be honest, the mousse-y texture in the middle sort of makes this like a vegan chocolate mousse pie!
It’s also the worst chocolate cream pie…because it’s so dang delicious, you won’t be able to stop eating it!
This is my warning to you, once you start making this vegan chocolate pie, there’s no going back! This pie is:
- Smooth and creamy, without any chunks of unblended nuts or tofu (yes, an entirely vegan chocolate cream pie without tofu or nuts!)
- Decadently chocolatey while also not being too sweet.
- Easy to put together and no bake (we loveeeee that!).
- Only 6 ingredients for the filling (and they’re not wonky or “too healthy”)
- And finally, fully supported by a flaky yet undetectably paleo vegan pie crust (you can check out my full pie crust guide for more variations).
It’s a chocolate French silk pie lover’s dream. Proceed with caution to the next step!
How to make a vegan chocolate pie
Now that I’ve bragged about how dang easy this healthier chocolate pie is, it’s time to actually show you the whole behind-the-scenes action that takes these ingredients and magically turns them into the best dang vegan chocolate cream pie you’ll ever make!
This pie comes together in a few simple steps:
- Whisk the coconut cream, coconut sugar, and vanilla extract together in a medium saucepan on medium heat.
- Once it’s hot to touch, add in the chocolate chips, and continue stirring until they’ve melted.
- Pour your chocolate cream filling into the middle of a baked Paleo pie crust, and let the pie set overnight in the fridge.
- Remove when you’re ready to serve, dollop with coconut whipped cream and there ya have it!
Not so bad right? It’s definitely a nice break from all the pumpkin and sweet potato you’ll be eating this season! Andddd it makes for a perfect holiday pie later on in the season 🙂 Even add in a few drops of peppermint extract for some chocolate peppermint flavor!
Can you taste the coconut?
Absolutely not! Because the chocolate is so overpowering here (and super rich and decadent), you won’t be able to taste any coconut.
If you are using coconut oil for the pie crust, though, I recommend using triple refined coconut oil for no coconut taste!
What pie crust should I use?
I recommend using my Paleo vegan pie crust recipe, but you can also make this with regular flour or your favorite gluten free 1:1 flour.
An oat crust would also be amazing with this vegan chocolate pie as well!
The only tip here is to just remember that if you’re making this chocolate pie with my Paleo vegan pie crust or my regular vegan pie crust, you’ll need to bake the crust beforehand!
If you have a no bake crust that you prefer, please feel free to use it here as well. Then, it’s an entirely no bake vegan chocolate pie!
Tips and Tricks for making a vegan chocolate cream pie
- Make sure you use coconut cream! The more fat the better in this pie. I have not tried this recipe with one of those watered down, refrigerated coconut or almond milks, but I truly don’t think that it would work as well. You want a thick chocolate cream pie, not a watery one!
- Use 100% dark chocolate chips. I know that this chocolate cream pie only has 1/3 cup of sugar, but trust me when I say, it is SWEET! I think it’s the coconut in there, but this pie is definitely on the sweet side. If my mom, who I got my MAJOR sweet tooth from, can say this pie is sweet, it is sweet!
- If you don’t want to use this Paleo vegan pie crust, switch it out for your fave! That’s what I created the whole pie crust guide 🙂 I want you to be able and confident in making your pie crust, so if you just want to have a vegan pie crust, there’s a way for it!
- Speaking of pie crusts: while the filling is no bake, you definitely want to bake your pie crust first! Raw cassava flour does not taste good, let me tell you!
- Top with coconut whipped cream! I love to top mine with the So Delicious! Coco Whip. It basically tastes like Cool Whip, but vegan! You can also make your own, which will be just as delicious. Add a few extra chocolate shavings for a pie that resembles a decadent French Silk Pie!
How to store + freeze this pie
I recommend storing any leftovers of your vegan chocolate pie in the fridge, covered tightly in the pie dish.
However, you can also freeze any leftover slices. I like to slice my chocolate pie and store the slices either in the pie dish or an airtight container (wrap the pie dish if leaving it there!), and they’ll last for up to 1 month.
To thaw, simply remove from the freezer and allow the slice to come to room temperature for 2 hours.
I hope you love this vegan chocolate cream pie as much as I do! If you give it a go, let me know in the comments, and let me know how you’re enjoying Pie Week!
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there 🙂
Happy chocolate eating!
More healthy vegan pie recipes you’ll love:
How to make the best Pie Crust
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make something from The Banana Diaries, I would love to see your creations! Don’t forget tot rate this recipe and leave a comment below! Also, follow along with me on Instagram, Pinterest, YouTube, and Facebook for more vegan recipe inspiration!
PrintVegan Chocolate Cream Pie (No tofu or nuts!)
This incredibly decadent and insanely rich vegan chocolate cream pie will leave you speechless! Completely soy free, nut free, and Paleo, this vegan chocolate pie is a chocolate lovers dream!
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 10 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 1/4 cup cassava flour
- 1/2 cup coconut oil, softened
- 1/4 cup coconut sugar
- 2 tbsp arrowroot powder
- 5–7 tbsp chilled water
- 1 tsp baking soda
Chocolate Cream Pie Filling:
- 1 1/2 cans (20.25 ounces) coconut cream
- 3/4 cup chocolate chips (I recommend 100% dark chocolate chips)
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
Instructions
- Prepare the pie crust first. In a large bowl, whisk together the cassava flour, arrowroot powder, baking soda, and coconut sugar.
- Cut the coconut oil into the flour until it resembles thick and clumpy sand. Add in the water and continue mixing until it’s a thick dough.
- Chill the dough for 1 hour, then let it soften at room temp for 15 minutes before rolling out. Roll out the dough between 2 pieces of parchment paper, and place the dough into a pie dish.
- Preheat the oven to 350F and poke a few fork holes in the bottom of the crust. Chill the crust for 15 minutes in the fridge while the oven is preheating.
- When the oven is ready, place a few pie weights into the pie dish and bake the crust for 20 minutes.
- Remove from the oven and let cool while you prepare the filling.
- Combine the coconut milk, coconut sugar, and vanilla extract in a medium saucepan and heat on medium-high until warm.
- Add in the chocolate chips and continue stirring until melted. Reduce the heat to medium-low.
- Continue stirring the mixture for about 10 minutes on low heat until the coconut milk begins to thicken.
- Remove the pudding from heat and pour the filling into the pie crust.
- Let sit for 10 minutes, then transfer to the fridge to set for 2-4 hours, preferably overnight.
- When ready to serve, remove from the fridge and let sit at room temperature for 20 minutes.
- Top with coconut whipped cream and enjoy!
Keywords: vegan chocolate cream pie, vegan chocolate pie, vegan chocolate cream pie no tofu, dairy free chocolate pie, vegan french silk pie, vegan chocolate silk pie
What size of coconut cream can? I have 5.4 oz. cans and 13.5 oz.
Hi Karen! I apologize for not explaining that! The 13.5 oz will do 🙂 So 1 1/2 of those!
This is so decadent and delish! Wow you are just crushing it with the pie recipes 🙂
★★★★★
Aw thank you so much!! Enjoy!
Hi! My local supermarket doesn’t have canned coconut cream and I was wondering how much of coconut cream in grams/oz/cup do I need for this recipe? Thank you!
Hi there! You’ll need about 22 ounces or 5 1/2 cups of coconut cream 🙂
By far my favorite Banana Diaries recipe! Although I’ll have to disagree with the recommended serving size…. more for me! 🙂
Aw my goodness you are so kind!! HAHA the best problem to have with a recipe 🙂