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
Dark Chocolate Silk Pie
Ingredients
Crust
- 1/2 cup (60 g) oat flour ground certified gf oats
- 3/4 cup (84 g) 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 (0.13 tsp) fine sea salt
- 1/4 cup (21.5 g) cocoa powder 1 Tbsp more for dark chocolate crust
- 1 Tbsp solid coconut oil
- 1 Tbsp olive oil
- 1-2 Tbsp (1 to 2 Tbsp) almond milk
Filling
- 15 oz (425.24 ml) can full fat coconut milk
- 1.5 Tbsp cornstarch
- 1 Tbsp cocoa powder
- 1/4 cup (59.15 g) ground raw sugar
- 3 oz (85.05 g) 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
Instructions
Crust
- 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.
Filling
- 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
Nutrition
Renee says
March 31, 2015 at 7:10 amThe ingredients for the Tofu version are the same as the coconut milk version. 🙁
Richa says
March 31, 2015 at 9:47 amIs there a question here? I am not sure what this statement is for?
Andrea says
May 22, 2015 at 9:02 amStunning!Do you think I can use coconut flour http://www.tiana-coconut.com/products/coconut-superfoods/gluten-free-coconut-flour/ instead?
Richa says
May 22, 2015 at 10:17 amyou can use some coconut flour, not all as it might be too crumbly.
Nina says
June 17, 2015 at 6:12 amThis 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 😉 😉
Heather says
October 28, 2015 at 2:47 pmOkay, 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.
Richa says
October 28, 2015 at 3:18 pmHi 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.
Coco in the Kitchen says
January 7, 2016 at 2:28 pmLuscious.
Absolutely luscious.
Richa says
January 7, 2016 at 3:56 pmThanks!
Krithika says
March 9, 2016 at 2:32 pmCould 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!
Richa says
March 9, 2016 at 2:53 pmyes you can use all purpose flour. You might need a tbsp more or less depending on the flour and its absorption.
Tina says
May 13, 2016 at 4:33 amHi 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?
Richa says
May 13, 2016 at 10:49 amits a pie crust, so the method is for a pastry like pie crust. you can use other oils. The texture will be slightly different.
Naia Kristensen says
February 9, 2017 at 7:58 amFor 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
Felizia says
May 1, 2017 at 11:30 amWhat 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!)
Subha says
August 2, 2017 at 4:29 amOooh.. 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).
Richa says
August 2, 2017 at 10:07 amThe second book has a big dessert section!
Snigdha says
August 19, 2017 at 3:31 amHi 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?
Anusooya Gosai says
November 17, 2017 at 2:58 amHi
What can I usebuy instead of cornstartch?
Arrowroot?
Richa says
November 17, 2017 at 11:19 amyes arrowroot will work
LeeAnn says
February 21, 2018 at 5:19 amHi Richa- do you think leftovers can be stored in the freezer without affecting the filling’s texture? Thanks!
Richa says
February 21, 2018 at 1:09 pmIt should work fine. Let it thaw in the refrigerator to soften.
LeeAnn says
February 21, 2018 at 4:21 pmAw, 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!
Richa says
February 21, 2018 at 5:36 pmyay!!
Dave says
November 23, 2018 at 9:03 pmGreat recipe! Very tasty.
Joanne Mitchell says
December 26, 2018 at 5:02 amI made this for a Christmas potluck and it was amazingly good. Received many compliments on it. It’s an easy recipe to make, too.
Many thanks for all the good recipes, Richa. I own both of your books and use them often.
Richa says
December 26, 2018 at 11:19 amawesome
Eva says
April 6, 2019 at 8:11 amHello sounds great coming from AUstria not shure about the amount of coconut milk. is it 11,5 oz and are this about 340ml? Thanks!
Richa says
April 6, 2019 at 6:59 pmits 15 oz, or 425 ml
Eva says
April 7, 2019 at 12:38 pmThanks! Tried it already – was delicious!
Richa says
April 7, 2019 at 10:36 pmyay!
Denise says
April 23, 2019 at 10:20 amFirst pie filling approved by non-vegan friends & family! Loved it.
I’ve used a lighter pie crust made of coconut flour. I had discovered it by another vegan baker.
Goes well together. Thanks for creating this, Richa!
Richa says
April 23, 2019 at 10:25 amawesome!
Ella says
November 26, 2019 at 7:42 pmMade this last Thanksgiving and it was DELICIOUS! I am wondering when it calls for sugar in the crust but ground raw sugar in the filling is there a difference? Would this be something that I buy at the store or do I somehow grind up something myself? Can’t remember what I did last year but likely used regular for both.
Richa says
November 26, 2019 at 9:49 pmAwesome!its the same thing. I just blend up raw sugar in blender and use as you need finer sugar in the recipe
Snigdha says
December 5, 2019 at 4:55 amHi Richa,
Do you think this recipe can be adapted to make a mango pie? If i sub the chocolate with mango puree.
Will be great if you could share your thoughts.
Thanks a lot 🙂
Richa says
December 5, 2019 at 11:29 amdirect substitution wont work as chocolate is what is is setting up the pie.With mango it will be just a thin custard. use my pumpkin cheesecakerecipe. Use mango puree, omit the lime and use 2.5 tbsp cornstarch. https://www.veganricha.com/2017/12/vegan-pumpkin-cheesecake.html
Snigdha says
December 6, 2019 at 4:47 amThanks a ton Richa, much appreciated 🙂