Vegan Chocolate Pie
A delicious and easy-to-make vegan chocolate pie that satisfies your sweet tooth with creamy coconut and rich dark chocolate.
Ingredients
Crust Ingredients
- 1 ½ cups almond flour Gluten-free option
- ¼ cup cocoa powder
- ¼ cup coconut oil, melted
- ¼ cup maple syrup Can substitute with agave or date syrup
- ½ teaspoon salt
Filling Ingredients
- 1 can coconut milk Warm before using
- 1 cup dark chocolate chips Use dairy-free for a fully vegan option
- 1 teaspoon vanilla extract
Instructions
Preparation
- Start by gathering all your ingredients.
Making the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and salt. Mix until well-combined.
- Transfer the mixture to a pie dish and press it evenly into the bottom and up the sides.
- Bake the crust in the preheated oven for 10 minutes, then let it cool completely.
Preparing the Filling
- In a saucepan, heat the can of coconut milk over medium heat until warm, but not boiling.
- Add the dark chocolate chips to the warm coconut milk, stirring until melted and smooth.
- Remove from heat and stir in the vanilla extract.
Finishing Up
- Pour the chocolate filling into the cooled crust, spreading it evenly.
- Refrigerate the pie for at least 2 hours to set.
- Slice and serve chilled, optionally topped with fresh berries or coconut whipped cream.
Notes
Store the pie in the refrigerator covered with plastic wrap for up to a week. Freeze for longer storage; thaw overnight in the fridge before enjoying.