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.
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!
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).
Vegan Chocolate Pie
Amount Per Serving
Calories 338Calories from Fat 131
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.