This is the third recipe in my Vegan Thanksgiving Pie series. You can find my other two here: Pumpkin Pie with Pears with Cranberries (vegan & gluten free) and Dulce de Leche Pumpkin Pie (Vegan & Gluten-free). This recipe is special for my husband, who often feels left out at Thanksgiving when there were only pumpkin and fruit pies. He constantly was asking “Where is the chocolate?!” So I always try to have something chocolate for him. This dessert has a consistency of a cheesecake. It is not only rich and dense but also quick and easy. It’s so tasty that you wouldn’t know that it’s paleo or vegan.
The pie filling only has 6 ingredients, and while you have to plan by soaking your cashews overnight and putting a can of coconut milk in the refrigerator, other than that – you just blend the ingredients and fill the pie crust that you have baked for 8 – 10 minutes. I didn’t have time to make a homemade crust for this pie. It’s the story of my life. I’m that hostess that is scrambling to finish cooking as everyone is arriving, which is why I made this easy pie! I used a Wholly Gluten-Free Pie shell, but it would be amazing in my Easy Chocolate Crumb Crust.
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Chocolate Pie (Vegan and Paleo)
This easy vegan and paleo chocolate pie is dense, rich, and has only 6 ingredients! Bake the crust only for 10 minutes, but the rest is no-bake!
Tips: (1) If you do not have a pre-made gluten-free and vegan pie shell available near you, or if you have time – try the cake with this Easy Chocolate Crumb Crust. (2) The pie filling alone is decadent! I added a coconut whipped topping and the Best Vegan Chocolate Sauce, which is not paleo, in order to have a pretty picture for the blog and add some pizazz.
Credit: My Real Dish
Ingredients
- 1 cup cacao
- ½ cup coconut oil (I used cold-pressed unrefined)
- ½ cup maple syrup
- 1 can full-fat coconut milk or coconut cream (refrigerated overnight)
- 1 teaspoon vanilla
- 1 ½ cup cashews (soaked overnight, rinsed)
Pie crust: 1 Gluten Free and Vegan pie shell (I used Wholly Gluten-Free) or Easy Chocolate Crumb Crust.
Optional: make the Best Vegan Chocolate Sauce, buy a vegan chocolate sauce at the store, or omit
Optional: vegan coconut whipped topping, buy a whipped topping at the store, or omit
- 1 can coconut cream or full-fat coconut milk (refrigerated overnight, using the firm part of the coconut milk only)
- 1/4 cup powdered sugar (omit for paleo diets or use powdered xylitol)
- 1/4 teaspoon powdered cinnamon (if desired)
Directions
- If you would like to make the Best Vegan Chocolate Sauce begin this first.
- Prepare the Easy Chocolate Crumb Crust or prepare prepared crust per instructions. For the Wholly Gluten-Free let the crust thaw at room temperature for 10 minutes. Heat oven to 375°F. Remove protective sheet from shells before preparing, prick pie shell sides and bottom with a fork. Bake unfilled for 8-10 minutes.
- Drain and rinse soaked cashews until the water runs clear.
- While crust is baking, put all ingredients in a high powered blender.
- Blend until smooth, put into pie shell and refrigerate for at least 30 minutes.
- To make the optional coconut whipped topping, take 1 can coconut cream or full-fat coconut milk that has been in the refrigerator overnight, and 1/4 cup powdered sugar, and to give it a Thanksgiving twist, you can add 1/4 teaspoon of cinnamon to the coconut cream. Blend until it forms fluffy peaks. I have had a difficult time recently with different brands of coconut cream since Trader Joe’s has modified its recipe. Start with the firm cream part of the coconut milk first. If it is not mixing well or if it seems to need more moisture and a tablespoon of the coconut liquid at a time and continue whipping. Some brands need the entire can of moisture. Remember – you can always add the liquid, but you can’t take it away. If you prefer to buy a vegan whipped topping, Soyatoo Soy and Rice Whip are both very tasty.
- Once set, serve with vegan whipped cream and drizzle with chocolate sauce if desired.
What is your favorite chocolate dessert?
