I should call this Death by Chocolate Pie or Heaven in a Chocolate Pie :). There is chocolate, all smooth and delicious in the filling and chocolate in the crust. I added some cashew cream on top but really you can drizzle some melted chocolate and basically be in chocolate coma for the rest of the day. A very good coma I must say.
The filling is coconut milk and melted dark chocolate. The crust is almonds, oats, cocoa and just a little oil. Add more or less cocoa to the crust to chocolatey preference. You can make the filling with blended up silken tofu and melted chocolate as well. I like mine with coconut milk :). The filling melts in the mouth and the crust adds another punch of chocolate just when you thought the silky chocolate is all gone. Look at the slice below.. that filling and the crust! And this is perfect for Mother’s day too!
That’s it, no more chocolate recipes for a month. I need to do a no-chocolate cleanse to get over this one.
I am bringing this Vegan Chocolate Silk Pie to Ella’s virtual baby shower! If you haven’t stopped my Pure Ella before, do drop by to say hi. Ella’s space is filled with brightness, beauty and joy, happiness, hard work and fun.
Melt in my mouth! I was not going to take this bite photograph, then decided it looked too good to not. Hence, my messy plate 😉 also ignore my attempt at cashew cream piping. I don’t have any piping supplies.
This sudden turn of liking dark chocolate is going to be the bane of me this year. Even though I barely eat 1 helping in a day, when I make something, I have weeks when I crave some chocolate every day. And to imagine I would go years without any chocolate before :). mmm. chocolate.
A 5 yr old visitor ate one whole slice which was supposed to be shared with her mom. Let’s just say that we had an invisible trampoline in the house for the next 2 hours 😉
More awesome desserts on the blog.
Chocolate Chip Pudding Pie with Almond Date Crust. GF SoyFree
Pumpkin Mousse Layer Cake with Vanilla Sponge.
Current fave Chocolate chip cookie, Date Caramel Brownie Bars.
Tiramisu Cheesecake Brownie. GF
- 1/2 cup oat flour ground certified gf oats
- 3/4 cup almond flour ground almonds, grind with some oats or starch for a finer grind
- 1 Tbsp cornstarch
- 1 Tbsp flax meal
- 3 Tbsp sugar
- 1/8 tsp fine sea salt
- 1/4 cup cocoa powder 1 Tbsp more for dark chocolate crust
- 1 Tbsp solid coconut oil
- 1 Tbsp olive oil
- 1-2 Tbsp almond milk
- 1 15 oz can full fat coconut milk
- 1.5 Tbsp cornstarch
- 1 Tbsp cocoa powder
- 1/4 cup ground raw sugar
- 3 oz Theo 70% or 85% dark chocolate bar 2/3 cup or 3 oz chocolate
- 3 Tbsp vegan semisweet chocolate chips
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- In a bowl, add all the dry ingredients and whisk. Add in the oils and mix until crumbs.
Add the almond milk and mix into a smooth stiff dough. Roll out the dough between 2 parchment sheets to slightly larger than a 9 inch circle. Place in a greased pie pan and shape and seal edges. Chill for half an hour in the refrigerator. Prick holes. Bake for 16-17 mins at pre-heated 350 degrees F / 180ºc.
- Add coconut milk, cornstarch, sugar and cocoa powder to pan and whisk to mix the sugar well. Heat at medium heat and bring to simmering boil. The mixture will thicken as it starts to simmer. cook for another minute. total 8 to 9 mins. Take off heat and cool for a minute.
- Add the dark chocolate, semi-sweet chocolate, coconut oil, vanilla let sit for a minute.
- Whisk until all the chocolate melts and gets smooth. Taste and adjust sweet at this point. Pour the mix into the baked and cooled pie shell. Chill for a few hours or Freeze for 1-2 hours to make it easier to slice. Slice, thaw slightly and serve. Decorate with cashew cream or whipped coconut cream.
Notes: The filling is nut-free. Use a different crust to make the pie nut-free, or a neutral crust for less intense chocolate pie. Or use this raw Almond Date Crust for no-bake(Add cocoa powder).If you are sensitive to Oats, use any gluten-free flour blend or use sorghum + white rice flour to replace the oat flour.
Nutritional values based on one serving
Wow Richa!! This looks stunning!
I want a chocolate coma for a full week with this Chocolate Pie!
Thank you so much for being a part of this special day ~ I can’t believe all the wonderful food and love I’m getting today ~ just wish this was real life so I could really devour this stunning chocolatey goodness 😉
Thank you so much!!
You are one inspiring lady! 😉
xox ella
You make pregnancy look so beautiful, full of happiness and effortless Ella. Good luck and lots of love!
Hi. I love your site!!! is there something else instead of cornstarch (or arrowroot) that I can use in this recipe?
tapioca starch or white flour.
Too good for words!
can I substitue the oat flour to banana flour?
Richa, this pie sounds divine!! I am pinning it all over the place as soon as I am done with this comment. Thank you so very much for joining in the celebration of Ella’s new baby. I am so glad to have connected with you and cannot wait to pour through your site.
Thank you Meg. I have been stalking your space on and off! xx
Girl, I knew your dessert would be a show-stopper! That entire pie is for me though, right? I wonder what everyone else will eat… xo
Nope, you will get a chocolate high before you can finish it. so maybe each of us will get a small bite 🙂
EHRMAGHERD. This looks sinful. I am totally going to be making this one. So nice to have found your blog through this awesome collaboration for Ella! xo
thanks Gina! I am getting around to everyone now!
Can we call this HEAVEN by CHOCOLATE Pie, Richa?! The pie looks so rich and lovely with the cashew cream, I would eat it all in one minute! 😉 ;0 ^______^
I agree it is Heaven in a chocolate pie. Itis difficult to decide which after you starting eating it!:)
Richa,
What a great idea of virtual baby shower!!! As you said, it’s perfect for Mother’s day and awesome gift to a lady who is going to be a Mommy soon.
I would like to try this pie. I will replace thick coconut oil with Soy Free Earth Balance. Also I don’t have a pie dish, would it be ok to use 9X9 inch square cake pan?
Thanks
if you have a circle 8 or 9 inch cake pan, that would be better. the crust might not be sufficient for a 9 by 9 square. A smaller square would work. or just double the recipe for the 9 by 9 pan. put a parchment on the pan so it is easier to take the pie or slices out.
Looks really awesome but it has semi sweet chocolate chips in it? Do they not have milk in the ingredients??
I am COMPLETELY new to the vegan diet so not trying to be negative or anything…just thought vegan diet was zero animal products. Sorry pushed enter by accident on my above question.
valid question. you can get vegan semi sweet chocolate chips quite easily these days. I use enjoy life or whole foods brand. I should keep writing vegan choc chips, vegan cream, vegan milk, vegan cheese with everything :). the site name is vegan richa, so all the ingredients used are always vegan.:)
You know I love me some chocolate Richa, so obviously this would be the first thing on my plate at the shower. In fact I would probably go back for seconds and thirds. Just gorgeous! So happy we both got to attend this wonderful event 🙂
OMG this pie. I am seriously drooling over here. That chocolate looks sooo decadent and perfect. I am so excited to have connected over this amazing event for our Ella. I cannot wait to look through your site, I am in love already 😉
Oh my that filling looks so rich and creamy, it’s like a big slice of chocolate heaven.
*swoon* this looks so divine and worthy of calling together people just to eat it! Can I replace the coconut milk with another full cream non-dairy milk (allergies), or does it have special thickening properties? Yum!
coconut milk thickens considerably when chilled. you can use other creamer and chill for a bit longer.
Hi..Richa tempting recipe and drool worthy clicks too….hmmmm…yummmyyyyyy
is this truly a guilt free chocolate silk pie? It looks great! Thanks for the recipe, I’m trying this.
Hmm, delicious… I’m hardly holding myself back. That chocolate is looking great and I’m sure bite of that pie will give pleasure of great taste. Good recipe… Thanks.
Looks so silky, creamy and of course, amazingly chocolatey! I’m a huge chocolate fan and I LOVE this is soy-free…I am not a tofu fan unfortunately and this looks amazing. I’m still drooling over your chocolate chip pie you posted awhile back!
Chocolate, chocolate, chocolate! Love this, especially the chocolat-ey cookie crust.
Such a fun party 🙂
you’re killin me, woman.
Holy baby socks! Beautiful, Richa. My favorite pie at Baker’s Square (not even sure they exist anymore) was their French (chocolate) Silk Pie. I’ve no doubt this blows that outta the water!
This looks SO delicious!!!
oh wow, this looks so delicious. i love the ingredients!
Look at that filling -amazing! So creamy and smooth. I need to have this in my life!
Am curious: what’s your cashew cream topping? I’ve made whipped coconut cream before that ‘dollops’ nicely like your photos here, but never cashew cream. Any tips? Thanks!
its plain thick cashew cream piped on top. you can add some sugar to it if you like and pipe it.
Thanks again. I’ll have to try that idea–sometimes you don’t always want the extra coconut flavor in the topping. And the pie is on my list of things to make now–looks intensely delicious!
“I should call this Death by Chocolate Pie or Heaven in a Chocolate Pie :).” Yes you should definitely do so! Much more appropriate!!! 😉
I made this for Mother’s Day and it was fantastic….as I just lick the chocolate off my fork as I’m eating my last bite of my slice tonight. It was easy, albeit I had to grind my oat flour and flax because I didn’t have any but it was so worth it. Yum!
Awesome!! I am so happy you made it and loved! I say keep a bag of already ground oat flour ready to make it again and again 😉
Yes I have extra now. I use oat flour quite a bit. But now that I got a Vitamix I can make my own!! It definitely satisfies the chocolate cravings.
Ummm holy cow I just want to face plant in this! I’ve been totally looking for a vegan chocolate pie like this that doesn’t contain soy or tofu. Brilliant recipe <3
XO SHERRIE
Looks fabulous Richa! My kind of pie too…no tofu!! Haha! Seems every pie I’ve seen lately is tofu…but this one is delicious. This is how I make my chocolate mousse…with coconut milk and cocoa powder, so I know I would love the pie with the melted dark chocolate since the cocoa butter in it would help it set up nicely. Well done, I’m going to have to make this…I just wish there were more hours in the day!!! I’m up to my eyeballs writing recipes, but there are so many of yours I’ve seen that I’m dying to make!! 🙂
Richa, this pie looks so delicious! Your pictures are making me hungry! Glad we got to “meet” at Ella’s baby shower 🙂
That’s amazing! When I saw that it didn’t contain soy, I was expecting cashews – it never would have occurred to me to think that you could thicken up coconut milk like that, it must add such richness and depth to it! Definitely going to try this recipe out. I like the sound of a chocolate coma:D
Really tempting and delicious chocolate pie..Yummy !!!!
Hi! I dont understand how much 1 15 oz of cocout milk is. (Here in sweden we use “deciliter” and that seems very much 😛 😉 )
it is about 1.5 cups. or 4.5 decilier
I’ve understood 1 cup = 2,25 dl? Which would make about 3,75 dl, right??
Also I wonder about the chocolate oz above… is it 1, 3 or 13 or how do i interpret that bit? 🙂
its one 3 oz bar , or 3 oz chocolate. or 2/3 US cup chocolate, i’ll change it to be clear 🙂
Thanks, I’m also Swedish btw 😉
Also… is it coconut cream or just coconut milk?
coconut milk, you cna use coconut cream too. it will be even more decadent 🙂
OK–I am making this awesome pie. Ran into a bit of difficulty with the crust and need your thoughts on where I went wrong. The crust was very crumbly and dry, even AFTER I’d added an extra bit of milk. I tried rolling it out but it just kept crumbling. So, I gave up and just packed it into the pie pan like the crust for the Salted Caramel pie. AND, so my idiocy, I was so busy getting the crust in the pie pan, I completely did NOT see to grease the pan. So, it just came out of the oven, smells great, looks good…just keeping my fingers crossed it will come out of the pan.
the crust can get crumbly depending on the oats and almonds and how finely they are ground. it is fine to pack it into the pan, or add more milk for a dough that stays together. i think if it was crumbly, it has better chances of not sticking to the pan post baking. fingers crossed. 🙂
It’s not sticking to the pan…so that may be the way to go for me. I’ll try it again tho and add more milk. The oats/almonds were pretty finely ground. It sure smells good!!
Omg just made this…it is to die for!
Hi,
Great recipe!
I made this last night with a slight twist –
1) Used Keebler’s ready pie crust (graham cracker), which is vegan
2) Since the chocolate batter was not quite enough to fill up the crust, I took a full can of Smucker’s Marshmallow Topping (which is vegan), mixed it with a heaping scoop of peanut butter, and added in some vegan chocolate chips, whisked it together, and then poured this on top of the pie and added a nice layer of extra sugar 🙂
3) Added in some oreo crumbles (also vegan)
There were some bites of pie that were a little cocoa-ey, but I think it may have just seemed this way because I am not used to eating dark chocolate.
Here’s a great list of “accidentally Vegan” foods (http://www.peta.org/living/food/accidentally-vegan/)
Made this last night with my son. I used a different crust that I found on a different site because it was easy and sounded good. 2 cups gluten free oats 1 cup sweetened coconut shreds (it called for unsweetened but it was all I could find), 4 Tablespoons of maple syrup (I think anything sticky would work) and 4 Tablespoons Earth Balance (called for coconut oil but all I had was unrefined and I don’t care for the taste). Threw it in a blender until crumbly and pressed into a pan – baked for about 20-30 minutes until brown at 350. This might be a good option for those who don’t have a lot of time. The crust is soooo good.
It IS a dark chocolate taste so if you like that it’s fine – with the crust I made and some whipped vegan cream it would be awesome. But my son didn’t care for it – we ended up adding half a can of lite coconut milk (all I had or would have done full fat) and some soy vanilla creamer – added some sugar but probably didn’t need to. Added another 1.5 teaspoon of vanilla. The coconut milk helped mellow the strong semisweet flavor. I ended up putting it in the freezer to set.
I think the filling is great as is but next time will probably add full fat coconut milk, extra vanilla, and a better quality chocolate bar.
All that said I just tried what we made last night and it’s soooo good!!!! I’m going to make some whipped coconut cream for the top. Oh and I can’t taste the coconut milk at all! I can tolerate a light coconut flavor but was pleasantly surprised that I couldn’t taste it. So I think the cream will be good. Not sure how to do cashew cream but that sounds even better. Sorry for the long post but had to comment on the only decent soy free vegan chocolate pie recipe I could find!
Great! glad it worked out in the end 🙂
the quality of the chocolate and the full fat coconut milk do help . some dark chocolate can be too bitter.
You can make this with just semi sweet chocolate instead of the dark. Use 2/3 cup semi sweet instead of dark. Semi sweet chocolate will keep the chocolate filling more mellow and sweet. instead of dark bitter sweet.
i usually top the pie with a good amount of whipped coconut cream , so that balances out the dark chocolate as well.
The ingredients for the Tofu version are the same as the coconut milk version. 🙁
Is there a question here? I am not sure what this statement is for?
Stunning!Do you think I can use coconut flour http://www.tiana-coconut.com/products/coconut-superfoods/gluten-free-coconut-flour/ instead?
you can use some coconut flour, not all as it might be too crumbly.
This looks so great yum! (Still reading through all of your posts). My daughter didn’t care for the cookie dough pie last night and she requested an all chocolate pie. She is used to the taste of dark chocolate, so I guess this is a good recipe to try! And reading that a 5 year old ate a whole piece… thats perfect ahaha 😉 😉
Okay, how is this CORN free, when you’re using Corn Starch?
Of course, I know I don’t have to use Corn Starch, I could use Arrow Root, or Tapioca Starch/flour, but how is this corn free? Corn starch is made from corn, hence is why it’s called Corn Starch. And no, I’m not upset or venting, just asking.
Hi Heather, i mention it in the recipe header in the text recipe to use other starch to make it corn-free. The header in the print box (plugin) wasnt copied correctly, so I added the note there.
Luscious.
Absolutely luscious.
Thanks!
Could I use all purpose flour instead of oat flour? I have all the other ingredients except that. I’m super excited about this recipe, since it’s soy free!
yes you can use all purpose flour. You might need a tbsp more or less depending on the flour and its absorption.
Hi Richa,
Just discovered your site and love it!!
Two questions:
– why does the crust call for “solid” coconut oil?
– can I make the crust without coconut or solid coconut oil?
its a pie crust, so the method is for a pastry like pie crust. you can use other oils. The texture will be slightly different.
For lazy ones out there, note that you can create an equally awesome filling by tossing the following into the Cuisinart:
perfectly ripe avocados
cocoa powder
sweetener of any sort — coconut sugar, maple syrup, etc.
a bit of spring water if you’ve used dry sweetener
optional — fresh grated ginger or citrus zest
it does need to be refrigerated to harden
What a favorite recipe! I made mine with just tofu and chocolate chips; my crust was just walnuts, coconut, and dates. How long do you think I can keep it fresh in the frig? (believe it or not, I made too many pies for my gathering and now I’m going out of town for 6 days!)
Oooh.. Richa, Plz bring out a dessert book with all these gorgeous pics. I wanna buy!
Oh, these are sooo good!
Stumbled on your site just yday and it’s so refreshing and creative Richa!
(Ordered your 1st book and can’t wait to receive it).
The second book has a big dessert section!
Hi Richa, you are a star! This is one amazing recipe and does not taste coconuty at all, given the filling is made entirely of coconut milk. Just one question, is the crust supposed to crunchy or chewy? This is my first go at a pie so I am not very sure, mine came out crunchy. Also, I added much more soy milk (roughly 1/4 cup) and also about 2.5 tbsp of olive oil as I felt the dough wasn’t coming together. Any thoughts?
Hi
What can I usebuy instead of cornstartch?
Arrowroot?
yes arrowroot will work
Hi Richa- do you think leftovers can be stored in the freezer without affecting the filling’s texture? Thanks!
It should work fine. Let it thaw in the refrigerator to soften.
Aw, who am I kidding- there will be no leftovers here! Holy cow is this good!
Omitted the cocoa in the crust and spread coconut whipped cream and chocolate shavings on the top for a more traditional French silk vibe. SO GOOD! Thanks!
yay!!