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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:
- 100 g (3.5 oz) nuts or seeds of choice (*see notes)
- 135 g (1 1/2 cups) oats (gluten-free if needed)
- A pinch of salt (optional)
- 200 g (7 oz) dates (pitted)
- 1 tsp vanilla extract
Cream:
- 180 g (2 cups) dairy-free chocolate chips
- 85 g (1/4 cup) maple syrup or any other liquid sweetener
- 240 g (8.5 oz) ripe avocado (approx. 2 small ones, peeled and cored)
- 220 g (1 cup) cooked mashed sweet potato (peeled)
- 3 tbsp cocoa powder
Chocolate drizzle (optional):
- 90 g (1 cup) dairy-free chocolate chips
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 (see video below). If it's too dry, add more dates.
- Press the crust evenly into the bottom of the pie pan and up the sides (check the video). 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:
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! 🙂
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. 🙂
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. 🙂
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. 🙂
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. 🙂
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 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! 🙂
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. 🙂
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. 🙂