Vegan Chocolate Pie
Indulge your sweet tooth with this decadent Vegan Chocolate Pie – a luscious, plant-based dessert that's as rich as it is simple to make! Featuring a crisp vegan graham cracker crust and a velvety chocolate filling made from just vegan chocolate chips and creamy coconut milk, this no-fuss recipe comes together with minimal effort yet delivers maximum flavor. Perfect for any occasion, this dessert is easily customizable with optional toppings like vegan whipped cream, fresh fruit, or a sprinkle of shaved chocolate. With only 20 minutes of prep time and a few hours in the fridge, this dairy-free, egg-free pie is a showstopping treat that will impress vegans and non-vegans alike. Whether you're looking for a quick dessert for a dinner party or a guilt-free indulgence to enjoy at home, this Vegan Chocolate Pie is your go-to recipe for effortless indulgence!
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Recipe Information
Ingredients
- 1.5 cups Vegan graham cracker crumbs
- 0.25 cups Coconut oil, melted
- 2 tablespoons Maple syrup
- 1.5 cups Vegan chocolate chips
- 1 cup Canned coconut milk (full fat)
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
- 1 as desired Optional toppings: vegan whipped cream, shaved chocolate, or fresh fruit
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup. Stir until the mixture resembles wet sand and holds its shape when pressed together.
Transfer the crust mixture to a 9-inch pie pan. Press it evenly into the bottom and up the sides to form a crust. Use the bottom of a flat glass or measuring cup to press firmly.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden and set. Remove from the oven and let cool completely.
While the crust is cooling, prepare the chocolate filling. In a medium saucepan over low heat, combine the vegan chocolate chips and coconut milk.
Stir gently until the chocolate is fully melted and the mixture is smooth. Remove from heat and stir in the vanilla extract and a pinch of salt.
Pour the chocolate filling into the cooled crust. Use a spatula to smooth the top evenly.
Refrigerate the pie for at least 4 hours, or until the filling is firm and set. For best results, chill overnight.
Before serving, add optional toppings such as vegan whipped cream, shaved chocolate, or fresh fruit as desired.
Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 26.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
