This is the best vegan chocolate pie with two surprising ingredients that are actually healthy! This creamy no-bake chocolate cake is dairy-free, egg-free, gluten-free, soy-free (no tofu), and easy to make.
Creamy Vegan Chocolate Avocado Pie
The creaminess of this dairy-free chocolate pie is unreal, and you can’t tell it’s vegan! It’s so rich, velvety, silky smooth, and super delicious. It has almost a mousse texture, and it’s not dense or heavy.
I am pretty sure you will be surprised when I tell you that this chocolate cream dessert contains two healthy ingredients, which are not very common for a pie! And no, it’s not pudding, coconut cream, tofu, or custard. This healthy chocolate pie contains avocado and sweet potato!
I already used avocado in this fruity cheesecake and also in this avocado chocolate cake, and both cakes turned out very delicious. Sweet potato is another popular and healthy ingredient that can be used in many desserts, like sweet potato brownies, sweet potato muffins, and even in dairy-free chocolate ice cream.
9 Simple Vegan Pie Ingredients
As I mentioned above, there are two ingredients that you wouldn’t expect to find in a chocolate pie. There are nine simple ingredients in total, and they are easily available in most stores:
- Nuts or seeds of choice
- Oats
- Dates
- Vanilla extract
- Dairy-free chocolate chips
- Maple syrup
- Cocoa powder
- Avocado
- Cooked sweet potato
Find all the measurements in the recipe card below.
Ingredient Substitutes
- Nuts: You can use all kinds of nuts or seeds. I used peanuts, but walnuts, hazelnuts, macadamia nuts, cashews, almonds, etc. are also great choices. To make the recipe nut-free, simply choose sunflower seeds or pumpkin seeds (pepitas). Coconut flakes are great as well!
- Oats: You can use regular oats or certified gluten-free oats. To make the vegan pie recipe grain-free, I would suggest using almond flour or sprouted buckwheat groats.
- Dates: I used Deglet noir dates, but feel free to use Medjool dates instead. Make sure the dates are soft and juicy. If they aren’t, you can soak them in hot water for 15-20 minutes to make them soft.
- Vanilla: You can also use vanilla bean instead of vanilla extract.
- Chocolate: I like using “morsels” with a high cocoa amount (60%) and less sugar. Regular chocolate chips are very sweet, so I prefer to buy these dairy-free chocolate chips.
- Liquid Sweetener: Instead of maple syrup, you could also use rice syrup, Yukon syrup, agave syrup, or any other liquid sweetener.
- Cocoa: You can use cacao powder instead of cocoa powder.
- Avocado: The avocado should be ripe, that’s really important. If it’s still unripe, the chocolate pie will have an avocado taste, but not if the avocado is ripe. Avocado makes the pie super creamy and smooth, plus it adds healthy fat and fiber.
- Sweet Potato: The sweet potato can be orange or white, both will work. It adds texture and also creaminess.
How To Make A Vegan Chocolate Pie?
It’s really simple to make this vegan chocolate cream pie. All you need is a pie pan (I used a springform), a food processor or blender, and 9 ingredients.
Step 1: Cook the sweet potato in the oven or chop it and boil it in water until it’s fork-tender. Let it cool completely, then mash it with a potato masher.
Step 2: Process all crust ingredients in a food processor until the mixture sticks together when you press it between your fingers (check the video).
Step 3: Transfer the crust to the springform, press it down firmly and up the sides (see the next photo). Set it aside.
Step 4: Process all cream ingredients in a food processor until the mixture is silky smooth and creamy.
Step 5: Spoon the cream over the crust and spread it evenly with a spatula. Transfer the springform into the fridge overnight to set. You could also freeze it until it firms up.
The chocolate on top is optional and can be left out. If you want to make the pie super chocolaty, though, simply melt chocolate chips in a double-boiler or in the microwave and pour it over the pie.
Refrigerate or freeze until set, then slice, and enjoy!
How To Store?
It’s best to store the vegan chocolate fudge pie in the refrigerator (for up to 5 days). It can also be frozen, but I like the texture more when it’s kept in the fridge.
Helpful Tips For This Dairy-Free Chocolate Tart
- Cook/boil the sweet potato in advance, then you just need to mash it when you start making the pie.
- You can use a store-bought pie crust or make the chocolate pie crust-less! Simply add the cream to ramekins or silicon muffin molds!
- You can even use regular cooked potatoes (not kidding) instead of sweet potatoes. However, I prefer sweet potatoes because they add some sweetness.
This No-Bake Vegan Pie Is:
- Dairy-free
- Egg-free
- Gluten-free
- Soy-free (no tofu or silken tofu!)
- Very easy to make with only 9 simple ingredients
- Rich
- Fudgy
- Creamy
- Chocolaty
- A great dessert for a birthday party
Should you give this vegan chocolate cream pie a try, please leave a comment and rating below. Also, don’t forget to tag me in your Instagram or Facebook post with @elavegan #elavegan because I would love to see how it turned out!
More Vegan Chocolate Recipes
For more vegan chocolate (cake) recipes, make sure to visit the following blog posts:
- Vegan Lava Cake
- Chocolate Zucchini Cake
- Chocolate Crepes
- Best Vegan Brownies
- Flourless Brownies
- Cheesecake Brownies
- Caramel Chocolate Brownies
- Healthy No-Bake Brownies
- Vegan Chocolate Mug Cake
- Chocolate Mini Cake (Vegan, No-Bake)
- Vegan Hot Chocolate (Dairy-Free)
Vegan Chocolate Pie
Ingredients
Crust:
- 3.5 oz (100 g) nuts or seeds of choice (see notes)
- 1 1/2 cups (135 g) oats (gluten-free if needed)
- A pinch of salt (optional)
- 7 oz (200 g) dates (pitted)
- 1 tsp vanilla extract
Cream:
- 1 cup (180 g) dairy-free chocolate chips
- 1/4 cup (85 g) maple syrup or any other liquid sweetener
- 8.5 oz (240 g) ripe avocado (approx. 2 small ones, peeled and cored)
- 1 cup (220 g) cooked mashed sweet potato (peeled)
- 3 tbsp cocoa powder
Chocolate drizzle (optional):
- 1/2 cup (90 g) dairy-free chocolate chips
Instructions
- I recommend using a kitchen scale for this recipe.
- Line a 7-inch springform or pie pan with removable bottom with parchment paper and grease it with a little oil. Set aside.
- Cook or boil one sweet potato until it's soft and let it cool completely, then mash it with a potato masher.
- Process all crust ingredients in a food processor. Start with the nuts (or seeds) and oats and then add the dates and vanilla extract. Process until the mixture sticks together when you press it between your fingers. If it's too dry, add more dates.
- Press the crust evenly into the bottom of the pie pan and up the sides. Set aside.
- Melt the chocolate chips in a double-boiler or in the microwave and process all cream ingredients in a food processor or blender until completely smooth and creamy.
- Spoon the cream on the crust and spread it evenly. Put the pan in the fridge overnight to set. You could also freeze it until it firms up (check after about an hour).
- For the optional chocolate drizzle, simply melt chocolate chips in a double-boiler or in the microwave and pour it over the pie. Spread immediately.
- Refrigerate or freeze for some minutes, then cut into pieces and enjoy!
Notes
- I used peanuts, but you can use any nuts or seeds of choice. Some examples are walnuts, hazelnuts, macadamia nuts, sunflower seeds, pumpkin seeds, etc.
- It's really important that the avocado is ripe and soft.
- Please read the blog post to find out which other ingredients can be subbed and to learn about some helpful tips.
- The recipe serves 10. Nutrition facts are for one serving (without the extra chocolate layer on top).
Nutrition information is an estimate and has been calculated automatically
Equipment
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
The best chocolate pie in my entire life. I’m 75..!
So happy to hear, Eric. 🙂
Hi Ela, please can I use pumpkin instead of sweet potatoes? I have Hokkaido. Thank you
Yes, that should work! 🙂
I need a no nut crust, so I’m thinking maybe toasted coconut or eliminate that portion of the recipe. Do you have other suggestions?
Yes, I mentioned some in the recipe notes. E.g. sunflower seeds, pumpkin seeds.
This looks sooo delish!! I’m wanting to make the filling and put in a 9” store bought pie crust. Should I use the same amount of ingredients, or maybe double it? Thanks.
Hi Cin, if you use the same amount the pie would be not as thick, so doubling should work better. 🙂
Hi
Could I use grated courgette instead of sweet potato ? I’ve used courgette with great success in chocolate sponges in the past
Hi Sarah, I am afraid it would be too watery. 🙂
Hi, I would like to try this recipe. Though we don’t eat sweet potato and things that’s grown underground. What can be a substitute for the same ?
Hi Heer, you could experiment with bananas instead of sweet potato, but I never tried that. 🙂
Hi Ela!
I’m fan of your recipies!. I made your flourless brownie with the chocolate sweet potatoe frosting. So amazing!
Will make this chocolate pie but, one of the members of my family is allergic to avocados. How can I replace them? I read in one of above posts that can be substituted for bananas…. My question is if the chocolate cream will taste like banana.
Thank you, 😉
Hi Cecilia, as I commented before, I would recommend coconut cream. I haven’t tried bananas, so I am not sure about the taste. 🙂
Aloha! This looks. . . extraordinary!!! Positively exquisite! I cannot wait to try, except. . . I am violently allergic to sweet potatoes. I usually substitute cooked carrots for them in every savoury recipe (or cake), but that wouldn’t work here. Any suggestions? Thank you in advance.
Hi Audrey! As mentioned in the post, you can use regular potatoes. I tried it once and didn’t notice a huge difference. Pumpkin puree would work too! 🙂
I’m interested to try this but don’t want to use chocolate chips. Can I use cocoa or raw cacao powder instead?
I wouldn’t recommend it, as it won’t taste good.
Omg! I’m on.a mission to make this ????. When I’m making my baby daughter food, I’ve reslised that sweet potato , avacado and banana is a great combo so might incoporate the banana and see how it turns out. ????????
Sounds great! Enjoy! 🙂
Can this be made ahead of time? i have ripe avocados that i want to use but want to serve this on our anniversary on Saturday.
Also, I’ve never made any dessert with avocado and am really skeptical. Does this taste like avocado?
Hi Leah, you can make it in advance and freeze it. No, it doesn’t taste like avocado because of all the chocolate. 😉
Thanks Ela! luckily my avocados didn’t go bad. The cake looks absolutely amazing! very smooth and rich. I had to make it while my kids weren’t watching because they would have freaked out about the avocado and sweet potato, lol!!
Does the chocolate you use have sugar in it? because i used 78% chocolate and it isn’t too sweet. I added a little more maple syrup but i feel like I’d like it to be a little sweeter.
also, do you think i can top it with whipped coconut cream?
Lastly, do you have a crust recipe that is gluten free? i want to try it next time without the oats.
thanks so much and have a wonderful evening!
Hello Leah! Thanks for your comment. Yes, I used semi-sweet vegan chocolate chips. You can definitely top it with whipped coconut cream. 🙂
The crust recipe is gluten-free. If you are a celiac, you should use certified gluten-free oats (or use buckwheat groats instead).
Happy holidays! 🙂
Hi, Ela! Love your recipes! Do you use raw or roasted peanuts for the crust?
Thanks
Hi Vivi, I am so glad you like my recipes. I use raw peanuts (you can see it in the video) but roasted will work too. 🙂
Oh, I see now! I just found out that the add-blocker in my browser completely removes the video and I couldn’t find it. Thanks!
Made this for our anniversary dessert. It was enjoyed by the whole family, from 5 to 65. My hubs had a hard time getting over the avo, which he did not taste it was just a mental issue. He focused on the aweet pitato and then thoroughly enjoyed it. I used almonds as thta was what i had on hand for the crust and it was great. I think ill use mac nuts next time, we live in Hawaii why not really.
Sounds wonderful, Lonita! Thanks so much for your great feedback and happy anniversary. 🙂
This recipe just landed on my to-do list. But I don’t think my blender will manage with the dates… If I use date Sirup, then how much should I take, dear Ela?
Hi Antonia, if you have a regular blender or food processor it should be fine. The food processor I use was quite cheap (less than $40 US and still worked great).
I would recommend soaking the dates in hot water so that they get soft and blend much easier.
The dates add texture, therefore they really shouldn’t be replaced with syrup. 🙂
Best wishes,
Ela
Loved this recipe!! I did not have enough dates for the crust recipe so I sed some date syrup and a bit of coffee infused maple. It had the perfect hint of coffee it go with all the lush chocolate in the creme filling!!! This was my birthday treat for today so I am celebrating with a yummy piece:) thank you for sharing this delightful and super easy recipe.
Happy birthday, Karin! I am so glad you loved the pie! 🙂
Dobrý den,Elo. Koláč jsem udělala,je vynikající. Jen korpus mám pouze z ořechů, slunečnice a datle. Dezert je tak mokrý, což miluji. Děkuji za vaše recepty. Vložila bych i foto,ale nejde mi to. Danke
Dobrý den Ivano, jsem velice ráda, že se ti ten dort povedl a chutnal ti. Fotografii můžeš vložit do instagramu nebo do Pinterestu. 🙂
Hi! What could be used to replace the potatoes? Dying to try the recipe but potatoes are not really my thing!
Thanks!
Hi Laura, maybe bananas would work! 🙂
Hello ela
I don’t have chocolate chips available here….my son is gluten free and vegan…can this be made without chocolate chips..
Thanks meghana
Hi Meghana, you don’t need chocolate chips, you can simply melt a bar of dark chocolate. 🙂
A truly delicious pie! Was so amazing, lip smacking and the measurements were so precise! My friends and family loved it too. Thank you so much for sharing the recipe. Now I am so inspired to try out all your recipes!
That’s awesome, Shweta! Thanks so much for your fantastic feedback. 🙂
AMAZING!!
I made the recipe as directed and it turned out phenomenal. I used peanuts for the nut base as we have a nut allergy in the house but it didn’t taste too peanutty. I put mine in the freezer for about an hour and it firmed up nicely. After we had it for dessert I put it in the fridge for the next day and the texture was great. I really like the mousse part and would even add it to a baked crust for the less adventurous. But this no flour no sugar recipe SO GOOD! 🙂
That’s fantastic, Grace! I am so glad it turned out delicious. I also love using peanuts in this dessert. 🙂
Thanks for your wonderful feedback!
Much love,
Ela