Vegan Chocolate Cream Pie (No Bake!)

This decadent vegan chocolate cream pie is for all the chocolate lovers of the world! A rich toasted pecan coconut date cocoa crust is filled with an incredibly creamy and decadent cashew chocolate cream that is sweetened with maple syrup. It’s finished off with another layer of chocolate and garnished with coconut whipped cream for one of the best desserts I’ve ever created!

Well hello again! I have been so excited to share this vegan chocolate cream pie recipe with you, and today is the day! This would be the perfect dessert to serve to the vegans around your Thanksgiving table next week! But truth be told, it’s simple and nutritious enough to enjoy any old day of the week… yet it looks and tastes soooo incredibly decadent!

This pie consists of a simple toasted coconut, pecan, oat, date, and cocoa crust that’s pressed into a parchment paper-lined pie plate. The filling is made in a blender, and consists of soaked raw cashews, maple syrup, non-dairy milk, cacao butter, lemon, vanilla, salt, cocoa, and perhaps a dash of Kahlua! And as if that wasn’t enough chocolate for ya, it’s then topped off with one more layer of chocolate melted with non-dairy milk for a smooth, rich, ganache-like finishing touch. Garnish your vegan chocolate cream pie with some coconut whipped cream and pomegranate arils for that festive touch, and you have a most show-stopping dessert that vegans and non-vegans alike will go wild for.

vegan chocolate cream pie ingredients

• For the crust, you will need pecans, rolled oats, shredded coconut, Medjool dates, sea salt, cocoa, and water.
• For the chocolate cashew cream filling, you will need soaked and drained raw cashews, maple syrup, non-dairy milk, cacao butter, lemon juice, vanilla extract, sea salt, cocoa, and a splash of coffee liquor, if desired.
• For the chocolate topping, you will need chocolate chips and non-dairy milk.
• To garnish your vegan chocolate cream pie, you will need coconut whipped cream and pomegranate arils, or other seasonal fruit of your choice.

how to make this vegan chocolate cream pie

Make the crust: Add the pecans, oats, and coconut to a large skillet and toast over medium heat, stirring occasionally, until browned and fragrant. Remove from the heat and let cool slightly. Add to a food processor fitted with the ‘S’ blade and process into a meal. Next, add the dates, salt, and cocoa. Process until a ball forms, adding two tablespoons of water, if needed, to bring the mixture together. The mixture should stick together easily when pressed between your hands.

Prepare the pie plate: Lightly grease a 9-inch pie plate with coconut oil. Cut two pieces of parchment paper a little bit narrower than the pie plate with overhang so that you can lift the pie out of the pan when the time comes. Press the two pieces of parchment into the greased pan, one going in one direction and one going in the other to form an X or a t.

Crumble the crust mixture into the pie plate. Working from the centre of the plate outwards, firmly press the crust into the bottom and up the sides of the plate. (See photo for reference as to how the crust looks before the filling is added.)

Make the chocolate cashew cream filling: In a high speed blender, combine the cashews, maple syrup, milk, cacao butter, lemon juice, vanilla, salt, cocoa, and coffee liquor, if using. Blend until very smooth- there should not be any grainy cashew bits at all.

Pour the filling into the prepared crust. Transfer into the freezer for 3-4 hours, until firm.

Make the chocolate topping: In a small saucepan over low heat, melt together the chocolate chips and milk, whisking occasionally, until smooth and uniform. Remove the pie from the freezer and pour this over top in an even layer. Return the pie to the freezer until the chocolate layer is firm.

Remove the pie from the freezer and very carefully use the parchment paper “handles” to lift the pie out of the pan. Place on a cutting board and slice the pie. (The photos show rather large slices, but I found 12-16 slices to be a more appropriate size because it is so rich and satisfying!)

If not serving immediately, place in the fridge until ready to serve. Right before serving, top with coconut whipped cream and pomegranate arils.

Leftover pie can be stored in an airtight container in the fridge for a week.

more vegan chocolate dessert recipes

• Vegan Sweet Potato Brownies (Gluten-Free)
• Vegan Chocolate and Salted Caramel Tarts
• Vegan Chocolate Chunk Oatmeal Cookie Bars

I hope that you love this vegan chocolate cream pie as much as I do! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I truly love seeing and hearing about what you’ve made.

Enjoy!

Vegan Chocolate Cream Pie (No Bake!)

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5 from 5 reviews

• Author: Allison
• Total Time: 4 hours 20 minutes
• Yield: 12-16 servings 1x
• Diet: Vegan

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Description

This decadent vegan chocolate cream pie (aka chocolate orgasm pie, aka double chocolate dream pie) is for all the chocolate lovers of the world! A rich toasted pecan coconut date cocoa crust is filled with an incredibly creamy and decadent cashew chocolate cream that is sweetened with maple syrup. It’s finished off with another layer of chocolate and garnished with coconut whipped cream for one of the best desserts I’ve ever created!

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Ingredients

Scale 1x2x3x

Toasted Coconut Pecan Crust

• 1 cup raw pecans
• 1 cup rolled oats
• 1 cup unsweetened shredded coconut
• 1 firmly packed cup pitted Medjool dates (measured after pitting)
• ¼ teaspoon sea salt
• 2 tablespoons cocoa
• 2 tablespoons water

Chocolate Cashew Cream Filling

• 1 ½ cups raw cashews, soaked and drained (see note)
• ½ cup maple syrup
• ½ cup non-dairy milk
• ⅓ cacao butter, melted (I used Organic Traditions brand)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of sea salt
• ⅓ cup cocoa
• 1 tablespoon coffee liquor (optional)

Chocolate Topping

• ¾ cup chocolate chips
• ⅓ cup non-dairy milk

Garnish

• Coconut whipped cream (or regular whipped cream if not vegan)
• Pomegranate arils or other seasonal fruit

 

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Instructions

1. Make the crust: Add the pecans, oats, and coconut to a large skillet and toast over medium heat, stirring occasionally, until browned and fragrant. Remove from the heat and let cool slightly. Add to a food processor fitted with the ‘S’ blade and process into a meal. Next, add the dates, salt, and cocoa. Process until a ball forms, adding two tablespoons of water, if needed, to bring the mixture together. The mixture should stick together easily when pressed between your hands.
2. Prepare the pie plate: Lightly grease a 9-inch pie plate with coconut oil. Cut two pieces of parchment paper a little bit narrower than the pie plate with overhang so that you can lift the pie out of the pan when the time comes. Press the two pieces of parchment into the greased pan, one going in one direction and one going in the other to form an X or a t.
3. Crumble the crust mixture into the pie plate. Working from the centre of the plate outwards, firmly press the crust into the bottom and up the sides of the plate. (See photo for reference as to how the crust looks before the filling is added.)
4. Make the chocolate cashew cream filling: In a high speed blender, combine the cashews, maple syrup, milk, cacao butter, lemon juice, vanilla, salt, cocoa, and coffee liquor, if using. Blend until very smooth- there should not be any grainy cashew bits at all.
5. Pour the filling into the prepared crust. Transfer into the freezer for 3-4 hours, until firm.
6. Make the chocolate topping: In a small saucepan over low heat, melt together the chocolate chips and milk, whisking occasionally, until smooth and uniform. Remove the pie from the freezer and pour this over top in an even layer. Return the pie to the freezer until the chocolate layer is firm.
7. Remove the pie from the freezer and very carefully use the parchment paper “handles” to lift the pie out of the pan. Place on a cutting board and slice the pie. (The photos show rather large slices, but I found 12-16 slices to be a more appropriate size because it is so rich and satisfying!)
8. If not serving immediately, place in the fridge until ready to serve. Right before serving, top with coconut whipped cream and pomegranate arils.
9. Leftover pie can be stored in an airtight container in the fridge for a week.

Notes

Raw cashews must be soaked beforehand to make them easier to blend. You can soak in just-boiled hot water for 45 minutes or cool water for 8 hours.

Very soft, fresh Medjool dates work best in this crust recipe. Harder dates might result in a crust that is crumbly.

You may be able to use coconut oil instead of cacao butter; I have not tried it with coconut oil but I’m sure it would work. That said, the cacao butter lends a deep chocolatey flavour!

To make coconut whipped cream, chill one or two cans of coconut milk in the fridge overnight. Scoop out the hard cream and discard the water. Whip the cream using electric beaters until fluffy. Sweeten with maple syrup and add a splash of vanilla extract, if you like.

• Prep Time: 20 minutes
• Freezer Time: 4 hours