Posted Nov 02, 2017, Updated Jun 25, 2024 This vegan chocolate pie is one of my favorite healthy desserts. Because let’s be real, holiday dinners are great, but dessert is always the best part of any celebration. Especially when chocolate is involved. I love everything about this pie! A silky smooth chocolate filling sits atop a raw, brownie-like crust, making all your wildest chocolate dreams come true. It’s lusciously creamy, richly chocolatey and out-of-this-world delicious! It’s similar to the beloved French Silk Pie only more nutritious and allergy friendly. I have been making this recipe for as far back as I can remember. Which means that I’ve toyed with different crusts and filling ingredients over the years, but this version is (hands down) my all time favorite.
Vegan Chocolate Pie: Ingredient Substitutions
As always I recommend making the recipe exactly as written! However here are a few possible substitutions!
Silken tofu. (note photo above the tofu is not to scale – the block is larger than pictured). There are no substitutes for silken tofu. Pie crust. If you have a tried-and-true favorite pie crust, you can substitute it for this crust. Pecans. Walnuts are a good substitute for pecans. Honey/Maple Syrup: To keep this recipe vegan use maple syrup. Cashews. ¼ cup cashew butter can be used in place of the soaked cashews. Semisweet chocolate. To keep this pie refined sugar free, substitute chopped, unsweetened chocolate. You will likely need to increase the amount of maple syrup/honey in the filling to make it sweet enough for your liking. Coconut whipped cream. This is optional. You can also use store-bought varieties that comply with your dietary needs!
How to Make Vegan Chocolate Pie
We’ll walk through how to make this recipe step-by-step.
Make the Crust
Begin by making the crust. Use a Vitamix or food processor to combine the ingredients. I suggest combining the pecans and dates first, then adding the rest of the ingredients and processing until the mixture clumps together. Stop processing when the mixture just barely starts to clump together. Over-blending/processing will cause it to become oily. Then, press the mixture into the bottom and up the sides of a pie plate.
Make the Filling
Next, put the ingredients in the order listed in the container of a Vitamix (or another high-powered blender). Then, blend until the mixture is silky-smooth.
Assemble & Chill
Then, pour the vegan chocolate pie filling into the prepared crust in the pie dish. Then, smooth the filling out and chill it overnight to set. Another reason to love this vegan chocolate pie recipe is that it’s no bake and tastes the best when it’s made a day in advance – which means one less dish to prepare on the day-of a holiday or celebration.
Serve
Serve this vegan chocolate pie chilled. It tastes great without whipped cream, but it never hurts to add some. I included a recipe for coconut whipped cream, but store bought works just as well. Sometimes I even serve it with a drizzle of peanut butter. When it comes to holiday pies, I know chocolate isn’t always the go-to. I love a hearty slice of pumpkin pie every now and then just like the next person. Or a warm piece of apple pie a la mode. But if a chocolate option is available, it will always, always be my pie of choice. No contest.
Store
Store leftovers of this pie in the refrigerator for up to 5 days.
Freeze
There are two ways to freeze this vegan chocolate pie: If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
