Vegan Chocolate Pie Recipes

VEGAN CHOCOLATE CREAM PIE (NO TOFU!)

Vegan Chocolate Cream Pie (No Tofu!) image

Vegan Chocolate Pie - This gorgeous dairy-free chocolate cream pie has a rich chocolatey filling and crispy chocolate cookie crust your whole family will flip for! (Gluten-Free, Dairy-Free)

Provided by One Lovely Life

Categories Dessert

Number Of Ingredients 12

Ingredients

25 chocolate sandwich cookies (like Oreos or gluten-free chocolate sandwich cookies*)
4 Tbsp. vegan butter, melted (can sub coconut oil in a pinch)
3 Tbsp unsweetened cocoa powder
4 Tbsp cornstarch or arrowroot
1/3 cup coconut sugar (or white sugar)
1 (13oz) can full-fat coconut milk
1 cup unsweetened almond milk
2/3 cup dairy-free chocolate chips
1 tsp vanilla extract
1/8 tsp. salt
Dairy-Free Whipped Topping (Like CocoWhip, TruWhip Vegan, or Reddi-Wip almond or coconut)
Dairy-Free Shaved chocolate, chocolate chunks, or mini chocolate chips.

Steps:

If baking the crust, preheat oven to 350 degrees F.
Place cookies in a food processor and pulse until the cookies are in fine crumbs. (You don't want any large pieces left).
Add melted butter and pulse to combine until all the crumbs are moistened and the mixture resembles wet sand. (It should stick together when pinched.)
Pour crumb mixture out into a 9″ pie dish.
Use your fingers or the back of a measuring cup (my favorite!) to pat down the crust smoothly along the bottom of the pie pan and up the sides of the dish. Even out the edges of the crust with your finger.
For a no-bake crust, chill the crust 20-30 minutes while you make your filling. For a baked crust, bake 8-10 minutes at 350 degrees F. Cool before adding the filling.
In a medium saucepan, whisk together cocoa powder, cornstarch, and coconut sugar. Pour in coconut milk and almond milk.
Bring the mixture up to a boil, whisking constantly to help avoid lumps.
Boil 2-3 minutes, or until mixture is visibly thicker. (You want it to really thicken.)
Remove pudding from the heat and add chocolate chips, vanilla, and salt.
Whisk to combine until the chocolate chips are completely melted. (Mixture will be quite thick now.)
Remove pie crust from the refrigerator and pour in your chocolate cream filling.
Cover the pie with plastic wrap or beeswax wrap and chill until completely chilled through and set, at least 2-3 hours. (I love making this pie even further ahead-8-12 hours.)
When ready to serve, remove from the refrigerator and uncover. Top with whipped topping and shaved chocolate, as desired. Note: the surface of the pie may crack as it chills. This is totally fine. That's what whipped cream is for!

Nutrition Facts : ServingSize 1 Slice (Crust + Filling Only), Calories 255 calories, Sugar 15.1 g, Sodium 155.2 mg, Fat 15.4 g, SaturatedFat 9.7 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 1.1 g, Protein 1.7 g, Cholesterol 0 mg

VEGAN CHOCOLATE PIE

Vegan Chocolate Pie image

This no-bake, 4-ingredient vegan chocolate pie is perfect for those days when you don't have time or when your oven is tied up. Top with coconut whipped cream and you'll have a vegan dessert.

Provided by Yoly

Categories Desserts Pies No-Bake Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 5

Ingredients

2 cups almond milk (such as Silk®)
1 (5 ounce) package non-instant chocolate pudding mix (such as JELL-O® Cook and Serve)
¼ cup vegan chocolate chips (such as Enjoy Life®)
1 vegan graham cracker crust (such as Annie's®)
½ cup vegan whipped cream (such as So Delicious® Cocowhip™)

Steps:

Combine almond milk and pudding mix in a saucepan and bring to a boil, stirring constantly, over medium heat. As soon as pudding boils, reduce heat to low and continue cooking and stirring until pudding thickens, about 5 minutes.
Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
Top with vegan whipped cream.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 40.8 g, Fat 10.2 g, Fiber 3.8 g, Protein 2.1 g, SaturatedFat 5.8 g, Sodium 277.6 mg, Sugar 9.4 g

VEGAN FROZEN BANANA-CHOCOLATE PIE

Vegan Frozen Banana-Chocolate Pie image

This vegan frozen banana chocolate pie is the best dessert you can serve your family and friends after a barbecue dinner. The vegan, gluten-free crust is moist and the banana filling is gooey and delicious. Serve with fresh fruit, vegan caramel, or both.

Provided by Aroma and Essence

Time 2h20m

Yield 16

Number Of Ingredients 10

Ingredients

2 cups raw almonds
2 ½ cups dates, pitted and roughly chopped
¼ cup water, or as needed
2 tablespoons cocoa powder
1 pinch salt
6 medium bananas
¼ cup cocoa powder
1 teaspoon ground cardamom
¼ teaspoon salt
¼ cup vegan chocolate chips

Steps:

Prepare pie crust: Place almonds in the bowl of a food processor and process into an almond meal that still has some chunks; do not overprocess. Add dates and pulse until combined with almond meal. Pour water in, 1 tablespoon at a time, with the processor running, until dough sticks together. Mix in cocoa powder and salt.
Spread almond crust mixture evenly in the bottom of a 10-inch springform cake pan. Place in the freezer while you prepare filling.
Combine bananas, cocoa powder, cardamom, and salt in the food processor bowl; mix until combined and thick.
Pour filling on top of the pie crust and sprinkle with chocolate chips. Return to the freezer for at least 2 hours or overnight before slicing and serving.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.8 g, Fat 11.1 g, Fiber 6.6 g, Protein 5.6 g, SaturatedFat 1.8 g, Sodium 47.7 mg, Sugar 23.9 g

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