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!
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!
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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:
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.
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.