Vegan Chocolate Pie

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This no-bake vegan chocolate pie recipe is lusciously creamy and intensely chocolatey! It’s like French Silk Pie only better for you! It’s gluten-free, dairy-free, and vegan with a refined sugar free option!

side view of a slice of vegan chocolate pie on a plate


This Vegan Chocolate Pie is one of my favorite healthy desserts. Because let’s be real, holiday dinners are great, but dessert is always the best part of any celebration. Especially when chocolate is involved.

I love everything about this pie! A silky smooth chocolate filling rests effortlessly atop a raw, brownie-like crust, making all your wildest chocolate dreams come true!

It’s lusciously creamy, insanely chocolate and out-of-this-world delicious! It’s similar to the beloved French Silk Pie only so much healthier and allergy friendly.

This special vegan chocolate pie is gluten-free & dairy-free! So even family members with allergies can have a special dessert.

I have been making this recipe for as far back as I can remember. Which means that I’ve toyed with different crusts and filling ingredients over the years, but this version is (hands down) my all time favorite.

a Vegan Chocolate Pie in a pie dish

How to make Vegan Chocolate Pie

We’ll walk through how to make this recipe step-by-step.

Make the crust

Begin by making the crust. Use a Vitamix or food processor to combine the ingredients and press the mixture into a pie plate! Just be sure to stop when the mixture just barely starts to clump together! Over-blending/processing will cause it to become oily.

overhead view of the crust in this Vegan Chocolate Pie

Make the Filling

 Next it’s time to blend the filling until it’s silky smooth. I suggest using a Vitamix (or another high-powered blender) to make this vegan chocolate pie recipe, however I made it with a food processor many times with success.

the filling of this Vegan Chocolate Pie blending in a Vitamix

Assemble & chill

Next, pour the chocolate filling into the pie.

Vegan Chocolate Pie filling being poured into the crust

Then, smooth the filling out and chill it overnight to set.

Another reason to love this Vegan Chocolate Pie recipe is that it’s no bake and tastes the best when it’s made a day in advance – which means one less dish to prepare on the day-of a holiday or celebration.

Overhead view of No-Bake Healthy Vegan Chocolate Pie before whipped cream is added

Serve

Serve this healthy chocolate pie chilled. It stands alone without whipped cream, and to be honest I usually serve it without anything on top, but I did add some for the photos.

I included a recipe for coconut whipped cream, but store bought works just fine too! Sometimes I even serve it with a drizzle of peanut butter.

When it comes to holiday pies, I know chocolate isn’t always the go-to. I love a hearty slice of pumpkin pie every now and then just like the next person. Or a warm piece of apple pie a la mode, YUM. But if a chocolate option is available, it will always, always be my pie of choice. No contest.

Vegan Chocolate Pie with a slice cut out of it on a plate next ot the pie dish

Store

Store leftovers of this pie in the refrigerator for up to 5 days.

Freeze

There are two ways to freeze this vegan chocolate pie:

  1. Freeze the entire pie. Chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
  2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 
Front view of a slice of No-Bake Healthy Vegan Chocolate Pie on a plate with a bite taken out

Vegan chocolate pie: Ingredient Substitutions

As always I recommend making the recipe exactly as written! However here are a few possible substitutions!

Crust substitutions

  • Pie crust. If you have a tried-and-true favorite pie crust, you can substitute it for this crust.
  • Pecans. Walnuts are a good substitute for pecans.
  • Honey/Maple Syrup: To keep this recipe vegan use maple syrup.

Filling Substitutions 

  • Cashews. 1/4 cup cashew butter can be used in place of the soaked cashews.
  • Chocolate chips. To keep this pie refined sugar free, substitute chopped, unsweetened chocolate. You will likely need to increase the amount of maple syrup/honey in the filling to make it sweet enough for your liking.
  • Coconut whipped cream. This is optional but very yummy! You can also use store-bought varieties that comply with your dietary needs!
Side view of a slice of No-Bake Healthy Vegan Chocolate Pie with a fork laying next to it with a bite on it

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Healthy Chocolate Silk Pie

Laura
This no-bake vegan chocolate pie recipe is lusciously creamy and intensely chocolatey! It's like French Silk Pie only better for you! It's gluten-free, dairy-free, and vegan with a refined sugar free option!
5 from 13 votes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 287.6
Prep Time10 minutes
Chilling time3 hours
Total Time3 hours 10 minutes

Ingredients 
 

Chocolate Crust:

Chocolate Silk Pie Filling:

Coconut Whipped Cream (optional):

Instructions 

  • Place ½ cup of cashews in a glass bowl and pour boiling water over them until fully submerged. Let sit for one hour then drain.

To make the crust:

  • Very lightly grease a 9 or 10” deep-dish round pie plate. Set aside.
  • Place pecans in the container of your Vitamix blender. Blend until pecans are crumbly (about 15 seconds) starting on low speed increasing to high.
  • Add dates. Blend about 15 seconds, starting on low speed increasing to high, until mixture is crumbly.
  • Add the remaining ingredients and blend until the mixture turns a dark chocolatey brown, slightly sticks together but is still crumbly. Stop blending before it gets too wet and sticky.
  • Dump the mixture into the pie plate/baking dish and press into the shape of the pan.
  • Refrigerate the crust while you make the filling.

To make the filling:

  • Melt the chocolate (either on the stove or in the microwave), until smooth. Set aside.
  • Put all the ingredients into the container of your Vitamix and blend, starting on low speed and increasing to high, until the mixture is completely smooth.
  • Pour mixture into prepared crust and store in the fridge until chilled. This gets firmer and firmer, the longer it sits.

Coconut whipped cream:

  • Chill coconut cream in the refrigerator overnight and do not shake it.
  • Place the container of your standing mixer in the refrigerator to chill for at least 10 minutes (or longer).
  • Carefully opened the can of chilled whipped cream and transfer the top, thickened cream to the chilled mixing bowl. (save the liquid for a different use)!
  • Place whisk attachment on mixer and beat cream for about 30 seconds.
  • Add powdered sugar and vanilla and beat until creamy.
  • Taste and adjust sweetness if necessary.
  • Spread on top of pie immediately or store in an airtight container in the refrigerator and serve alongside the pie!

Video

Notes

Crust substitutions

  • Pie crust. If you have a tried-and-true favorite pie crust, you can substitute it for this crust.
  • Pecans. Walnuts are a good substitute for pecans.
  • Honey/Maple Syrup: To keep this recipe vegan use maple syrup.

Filling Substitutions 

  • Cashews. 1/4 cup cashew butter can be used in place of the soaked cashews.
  • Chocolate chips. To keep this pie refined sugar free, substitute chopped, unsweetened chocolate. You will likely need to increase the amount of maple syrup/honey in the filling to make it sweet enough for your liking.
  • Coconut whipped cream. This is optional but very yummy! You can also use store-bought varieties that comply with your dietary needs!

Store

Store leftovers of this pie in the refrigerator for up to 5 days.

Freeze

There are two ways to freeze this vegan chocolate pie:
  1. Freeze the entire pie. Chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
  2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 287.6kcal | Carbohydrates: 34.1g | Protein: 5.4g | Fat: 17.5g | Potassium: 286.3mg | Fiber: 3.9g | Sugar: 27.5g | Calcium: 37mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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42 Comments

  1. 5 stars
    Oh my heck they his is DIVINE! I’m a definite chocolate lover and was looking for the perfect chocolate silk pie replacement with Whole Foods and no refined sugars and flowers. This was SOOO good! We all loved it so much! Even guests who don’t eat WFPB. Definitely going to keep this recipe forever! 😍😍

  2. Can you add the coconut cream topping and then chill overnight or should I wait and add the topping before serving.?

    1. It says firm silken tofu…. is it firm or is it silken? Or is there such a thing as firm silken?
      Also it called for roasted cashews…. Salted up or unsalted? Or is it supposed to be raw?

  3. 5 stars
    Fabulously rich and thick! (I cooled overnight). A definite winner! The crust is good enough to eat on it’s own! I WILL be making this again! Thanks!

  4. I’m would like to make this, but I’m not a coconut fan, is there something I can use as a substitute? Thank you.