Deutsch
This is the best vegan chocolate pie with two surprising ingredients which are actually healthy! This creamy no-bake cake is dairy-free, egg-free, gluten-free, soy-free, and easy to make. A delicious dessert which is also great for a birthday party.
Creamy Vegan Chocolate Pie
The creaminess factor of this chocolate pie is 100% 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 or custard. Keep reading to find out what the ingredients are.
9 Simple Chocolate Tart Ingredients
As I mentioned above there are two ingredients which 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
Did the avocado and sweet potato surprise you? 😀
- You can use all kind 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!
- You can use regular oats or certified gluten-free oats if you are a celiac. To make the recipe grain-free, I would suggest using almond flour or sprouted buckwheat groats.
- 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.
- You can also use vanilla bean instead of vanilla extract.
- 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.
- Instead of maple syrup, you could also use rice syrup, Yukon syrup, agave syrup or any other liquid sweetener.
- You can use cacao powder instead of cocoa powder.
- 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.
- 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.
- 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.
- Process all crust ingredients in a food processor until the mixture sticks together when you press it between your fingers (see video below).
- Transfer the crust to the pie pan, press it down firmly and up the sides (see the next photo). Set aside.
- Process all cream ingredients in a food processor until the mixture is silky smooth and creamy.
- Spoon the cream on the crust and spread it evenly with a spatula. Put the pan in 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 for some minutes, then cut into pieces!
Does It Keep?
It’s best to store the vegan chocolate fudge pie in the refrigerator (for up to 5 days). It can be also frozen but I like the texture most when it’s kept in the fridge.
Helpful Tips For This 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 Chocolate Pie Is:
- Dairy-free
- Egg-free
- Gluten-free
- Soy-free (no silken tofu!)
- Very easy to make with only 9 simple ingredients
- Rich
- Fudgy
- Creamy
- Chocolaty
- A great dessert for a birthday party
Should you try out this vegan chocolate cream pie, please leave a comment and rating below. Also, don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see how it turned out!
For more easy 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
- Sweet Potato Brownies
- Cheesecake Brownies
- Caramel Chocolate Brownies
- Healthy No-Bake Brownies
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. The recipe has a video below for easy visual instructions.
- 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!
Video
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
If you are using Pinterest, feel free to pin the following photo:
I am wondering if you have an alternative for the oats? I have an allergy to them. Thanks for the amazing recipes… everyone we have made has turned out perfectly.
Hi Rachelle! You could use buckwheat groats instead. 🙂
Pros: Very creamy! It had a great consistency. You can’t taste the avocado. Pretty easy to throw together (after waiting for the potato to cook). It had a fairly decent flavor, but see con’s for more info.
Cons: It has a weird after taste because of the sweet potato, and I’m not a picky eater. I don’t know if using a yam instead of a sweet potato would change that.
I decided to use the weight measurements for more accuracy. When I weighed out 180g of regular sized dairy free chocolate chips, it only amounted to 1 cup. I wasn’t sure if I should go for 2 cups or 180g. That could have been a factor in the sweet potato flavor not being masked since the chocolate content wasn’t as strong.
Summary: Decent pie with a weird after taste that makes it so you can definitely tell that it’s made with more unusual ingredients. Measurements seemingly incorrect.
Hi Anna! I am pretty sure I had the correct cups/weight measurements before because I measure all ingredients in grams and cups (and all my other recipes have the correct measurements). A while ago there was an update for the recipe plugin which converted some measurements automatically. It seems something went wrong. I have corrected the measurement for the chocolate chips now. 1 cup (180 grams) is correct. I never experienced a weird sweet potato aftertaste.
Any substitute for the avocado? Sadly, I’m allergic. 🥺 But this looks so good!
One reader used bananas instead of avocado. Coconut cream (the solid part of a can after you put it in the refrigerator overnight) might work as well. 🙂
Hallo Ela, ist die Kohlenhydrat Angabe pro 100 Gramm gerechnet?
Viele Grüße
Hallo Julia, die Nährwertangaben gelten für ein von zehn Kuchenstücken. Steht auch genauso auf meiner deutschen Seite. 🙂
Mine turned out very dense as well. It tasted pretty good, it was just so thick. I wish it was creamier. (I used all of the same ingredients).
I am glad you liked the taste! 🙂
Absolutely delicious! It was a beautiful consistency, like a thick chocolate mousse almost. Thanks so much for the recipe.
Wonderful! I am glad you liked the recipe. 🙂
Hello and wonderful recipe! I want to ask does the amount of patatos change if i use normal patatos and not sweet ones or is it better to use bananas instead?
No, it’s the same amount. 🙂
Hi, maybe you try change sweet potatoes into bananas? Thank you!
I never tried that, Kristine! 🙂
I made for my host mother who became vegan for her health. Because she got breast cancer. Even though this year was challenging for her but she accepted me as a host daughter. Today was her birthday and I made this cake for her. We all really loved!!
I am happy because I can return some of the favor. Thank you very much.
Aww, that’s awesome! Thanks so much for your great feedback, Kotori. 🙂
Is there anything I could use instead of an avocado?
You could try using coconut cream (only the solid part which forms after you put the can in the fridge overnight). I haven’t tried it out though! 🙂
Hi Ela,
I have a daughter that’s just gone vegan so I
Was imagining Christmas to be a nightmare
Catering to the various needs, but this should
Make everyone happy.
I’ve tried chocolate mousse with advo and it was amazing for a plant based dessert, so I can’t wait to try this.
With the comments of it being dense after refrigeration, would it soften if left out for day 30 min before eating? Sorry if you have already answered this question & I missed it.
Yes, it will definitely soften if left out for 30 or more minutes. 🙂
Absolut perfection!
I made this one few times already. Everyone who tried it, loved it.
Thank you Ela ❤️
Thank you, Monika! I am glad you liked the recipe. 🙂
I love how thorough your recipes are! You even provide a video which is amazing! Such a relaxing read, thank you for this!
So glad you appreciate my posts! 🙂
I totally love vegan chocolate cream pudding pie ? no matter if it’s made of tofu, avocado, bananas or custard! And especially when it’s filled into a crumbly no bake cookie crust! Anyway, I‘ll definitely try your healthier version with homemade pie crust too soon!
Thank you, Bianca! I need to try a cookie crust for sure! Sounds so yummy. ?
I made this last night – delicious! My fussy kids loved it and had no idea it was hiding sweet potatoes & avos. They even asked me to make bars out of the base ingredients for their pack lunch boxes. I’m not much good in the kitchen but found this recipe a breeze – thank you!
Aww, that’s awesome! So happy you and your kids liked the recipe, Charlie. 🙂
OMG amazing!!! I had my doubts with the sweet potato and avo but the filling is the amazing part, excluded the choc chips but still good. The dates in the processor was a bit tricky so i finished off using my hands to mix everything turned out ok. ?????
Yay, that’s awesome! Thanks for your feedback. 🙂
Is the 200g of dates the weight needed before of after taking the stone out?
That’s the weight after the dates have been pitted. 🙂
Can I use something to replace the dates? I can’t take dried fruit so well 🙁
You could make the crust from this recipe: https://elavegan.com/lemon-cheesecake-tart/
Will it work fine with that crust considering this is a no-bake recipe (and the other one isn’t, I believe)? 🙂
Yes, it should work just fine! 🙂
Looks delicious. Can you recommend a substitute for the oates? I follow a grain free diet.
Hi Debbie, your question has been already answered in my blog post 🙂
“To make the recipe grain-free, I would suggest using almond flour or sprouted buckwheat groats.”
Amazing recipe!
Thanks, Kurt! I am glad you like it. 🙂
This is a simply amazing recipe!
I was able to sub bananas for the avocados and I did not need maple syrup or cocoa powder.
I made 1 1/2 times the crust and filling
for a 9” springform pan.
Thank you!
Sounds very interesting, Linda! Thanks so much for sharing. 🙂
Do you melt the chocolate chips first?
Yes! You can see it in the video, that I added them melted. 🙂 I have just updated the recipe to make it clear. 🙂
I made this pie, its delicious but, the creamy texture turned out solid, not creamy, any tips?
I am glad you liked the recipe, Richard! Solid after you put it in the fridge? Did you use the exact same ingredients? 🙂
Your avocados were larger than mine, and I added a little more melted chocolate to make it creamier, before I put it in the refrigerator. The next day it was dense and not creamy but it still tastes great. Every recipe I’ve made of yours is amazingly delicious. Thanks for making Vegan recipes tasty
Thanks so much, Richard! 🙂