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
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!!
Great recipe! Very tasty.