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
- Vanilla extract
- Dairy-free chocolate chips
- Maple syrup
- Cocoa powder
- Cooked sweet potato
Find all the measurements in the recipe card below.
- 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?
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:
- Soy-free (no tofu or silken tofu!)
- Very easy to make with only 9 simple ingredients
- 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
Chocolate drizzle (optional):
- 1/2 cup (90 g) dairy-free chocolate chips
- 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!
- 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
If you are using Pinterest, feel free to pin the following photo: