Creamy Vegan Chocolate Pie

This recipe for an incredibly delicious and creamy vegan chocolate pie is a breeze to prepare, requiring only cashews, coconut milk, dark chocolate, and a hint of chipotle pepper.
Recipe
A slice of rich vegan chocolate tart on a white and blue patterned plate, with a golden fork on the side. The tart filling is smooth and glossy, sprinkled with coarse salt. Crumbs

About this recipe

Indulge in the decadent creaminess of this vegan chocolate pie, prepared with ease. The filling is a heavenly blend of smooth cashews, luscious coconut milk, rich dark chocolate, and a hint of smoky chipotle pepper that tantalizes your taste buds. A perfect dessert to satisfy your craving for something sweet and indulgent, yet vegan and healthy.

Ingredients

  • Cashews soaked for a few hours to make this chocolate pie creamier
  • Dark chocolate, it is always better to use chocolate with 60% or more cocoa. Check the ingredients and buy the best you can find.
  • Coconut oil: refined coconut oil tastes a little less like coconut, and the non-refined one has a bit of a stronger coconut flavor; look for the one you like the most.
  • Maple syrup
  • Coconut milk, use full fat canned milk.
  • Chipotle powder, totally optional, but the flavor that the chipotle chili powder gives to the chocolate is my favorite flavor.
  • Pinch of salt
  • Graham Pie crust. Store-bought or homemade.

How to make the creamy chocolate pie

For the filling, add the soaked cashews, 1/2 cup of coconut cream, 1/4 cup of maple syrup, 1/4 cup of cocoa powder, 1 teaspoon of vanilla extract, and a pinch of salt into a high-speed blender.

Blend the ingredients until the mixture is smooth and creamy. Pour the filling into the prepared crust, and use a spatula to smooth the surface. Place the pie in the refrigerator for at least 4 hours, or until the filling is firm to the touch.

Creamy vegan chocolate is being poured into a pie crust, creating a spiral pattern. The pie is on a blue and white striped cloth, with a focus on the smooth, shiny texture of the chocolate

How does this pie taste?

It’s absolutely delicious, with a rich and creamy texture that melts in your mouth. The combination of the cashews and coconut milk create a smooth and velvety base, while the melted dark chocolate adds a decadent sweetness that’s perfectly balanced by a hint of chipotle powder.

The flavors in this pie are complex and delightful, with the creaminess of the cashews and coconut milk complementing the richness of the dark chocolate. The chipotle powder adds a subtle smokiness and warmth that perfectly balances the sweetness of the chocolate, making every bite a truly enjoyable experience.

Overall, this pie is a wonderful treat that’s sure to satisfy your sweet tooth while also being vegan-friendly. So, are you ready to try it out?


A light bulb icon on a black background, adorned with a vibrant kale and Brussels sprouts salad.

How to soak cashews?

Choose raw, unsalted cashews.
Rinse them under cold water.
Soak them in a bowl of water:
Quick soak: Cover with boiling water for 1-2 hours.
Regular soak: Cover with room temperature water for 4-6 hours or overnight.
Drain and rinse the cashews.

Once the pie has set, remove it from the refrigerator and garnish it with fresh berries, whipped coconut cream, or shaved chocolate. Slice and serve your delicious, vegan chocolate pie, and indulge in its rich, chocolatey goodness.

I like to finish it up with finishing salt, like Maldon salt or with a chocolate drizzle. So here is the recipe for this creamy vegan pie, and I hope you and my family like it as much as I do.

Recipe for creamy chocolate vegan pie.

Creamy Vegan chocolate pie

Alejandra Graf
This recipe for an incredibly delicious and creamy vegan chocolate pie is a breeze to prepare, requiring only cashews, coconut milk, dark chocolate, and a hint of chipotle pepper.
5 de 1 voto
Prep Time 10 minutes
Fridge time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 462 kcal

Equipment

  • 1 blender

Ingredients
  

  • cup overnight soaked cashews or soaked for one hour in boiling water
  • 1 cup roughly chopped dark chocolate
  • 1 tablespoon coconut oil
  • 3 tablespoons maple syrup
  • 1 cup of canned full-fat coconut milk
  • ¼-⅛ teaspoon chipotle powder
  • 1 graham pie crust
  • Maldon or other finishing salt

Instructions
 

  • To make the pie filling, start by melting the chocolate in a double boiler. Once it’s fully melted, add a tablespoon of coconut oil and mix well. Next, transfer the melted chocolate to a blender and add the drained cashews, maple syrup, chipotle powder, and coconut milk. Blend everything together until the mixture becomes creamy and fully combined.
  • Then, pour this mixture into the pie crust. Drizzle the leftover melted chocolate on top and finish by sprinkling some Maldon salt. Refrigerate the pie for an hour or until it becomes firm to the touch. For the best results, it’s recommended to leave it in the fridge overnight.

Notes

  • Store in the fridge.
  • How to soak cashews: Rinse them under cold water. Soak them in a water bowl: Quick soak: Cover with boiling water for 1-2 hours. Regular soak: Cover with room temperature water for 4-6 hours or overnight.
    Take the cashews and give them a good rinse.
  • Serve with coconut whipped cream or aquafaba whipped cream.

Nutrition

Serving: 1servingCalories: 462kcalCarbohydrates: 37gProtein: 8gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 1mgSodium: 113mgPotassium: 420mgFiber: 4gSugar: 15gVitamin A: 27IUVitamin C: 0.4mgCalcium: 45mgIron: 6mg
Keyword creamy chocolate pie, vegan chocolate pie

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Alejandra Graf
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