Vegan Chocolate Pie (8 Ingredients)

Overhead shot of 8-Ingredient Vegan Chocolate Pie topped with whipped coconut cream and shaved chocolate.

5 from 5 votes

Vegan Chocolate Pie (8 Ingredients)

This delicious 8-Ingredient Vegan Chocolate Pie is made from only whole foods! Gluten-free and refined sugar-free, it's also super simple to make.

Prep Time1 30

Cook Time20

Refrigeration Time30

Total Time2 20

Course: Dessert

Cuisine: American, christmas, comfort food, gluten-free, vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 424kcal

Author: Elizabeth Emery

Ingredients

For the Pastry

1¼ cups oats
¼ teaspoon sea salt
3 tablespoon arrowroot powder
⅓ cup coconut oil, chilled in the fridge
1 tablespoon maple syrup
2 tablespoon chilled water

For the Filling

1 400 ml can full fat coconut milk, chilled in the fridge overnight
1 cup cashews, soaked overnight and drained
¼ cup maple syrup or date paste
½ cup (heaped) cacao powder
Large pinch of sea salt

To Decorate - Optional

Whipped coconut cream
Grated/chopped dark chocolate

Instructions

To make the pastry

Preheat your oven to 350F/175°C. Chill a large mixing bowl in the fridge.
Line the bottom of an 8-inch pie dish with parchment paper.
In a blender or food processor, blend the oats on high until they form a smooth flour (about 30 seconds). Keep blending until the flour is as fine as possible.
To your large mixing bowl, add the oat flour, sea salt and arrowroot. Mix with a metal spoon to combine ingredients.
Remove the hardened coconut oil from the fridge and using your hands, quickly rub it into the flour mixture until it resembles fine breadcrumbs (we're doing this quickly so that the oil melts as little as possible).
Add the maple syrup and water to the bowl and mix these into the pastry using a metal spoon.
Use your hands to quickly shape the mixture into a ball of dough.
Place a sheet of parchment paper on a flat surface, and place the dough on top. Place another sheet of parchment paper on top of the dough.
Using a rolling pin, roll your dough out until it is about an inch wider than the circumference of your pie dish and roughly 6mm thick.
Remove the top layer of parchment paper from your pastry and place the pie dish upside down on top of it. Gently but quickly flip the whole thing over so your pastry is on top of the dish! (Be careful during this part, as the pastry can be crumbly. If it breaks, don't worry - it should be fixable in the next step!)
Remove the remaining layer of parchment paper, and very gently press the pastry into the pie dish, ensuring it reaches the corners. If you get any cracks at this point, simply use a piece of pastry from the edge to plug them.
Using a flat knife, cut the edge of the pastry around the rim of the dish so you have a nice clean crust. (You will likely end up with a little spare pastry - feel free to use this as you wish! I like making jam tarts or cookies from it.)
Bake in the oven for 15-20 minutes, until the crust is just starting to turn golden.
Remove and allow the crust to 'rest' in its pie dish for 10 minutes, then turn out onto a wire rack to cool completely. (Do not remove the crust from the dish before this! It will be soft and will likely break.)

To make the Filling

Open your can of coconut milk. You will see that the cream and water have separated. Scrape out the hardened coconut cream with a spoon and place in a bowl. Pour the remaining coconut water into another bowl.
Add 2 tablespoon of the coconut water (the rest of the coconut water isn't needed - you can use it in smoothies or on cereal), the cashews and the maple syrup to a high-speed blender and blitz on high power for about 1 minute, until the mixture is totally creamy (you may need to scrape the sides of your blender down halfway through).
Add all of the hardened coconut cream, the cacao powder and the salt to the blender and blend on high for another 30 seconds until the mixture is combined. Don't overdo it! You don't want to overheat the mixture as it will become less firm.
Pour the filling into a bowl and refrigerate for 30 minutes (this will allow the mixture to solidify).
Remove from the fridge and pour the filling evenly into the pie crust, using a spoon to make soft peaks with the mixture.

To Decorate

If you wish, decorate the pie with whipped coconut cream and dark chocolate shavings.
Refrigerate until ready to serve and enjoy!

Notes

Pastry - For the pastry, ensure you've chilled your coconut oil and water in the fridge beforehand. You want them to be as cold as possible (this will make the pastry flakier).

Be sparing with your hands - It's important to use your hands as little as you can when mixing the dough - instead use a metal spoon where possible. This will ensure that the dough stays cool.

Crumbling - Heads up: this pastry can be a little crumbly. This is pretty common when working with gluten-free pastry. You just have to have a bit more patience with it and accept that it might tear a little!

Filling - For the filling, it's also essential that your coconut milk has been chilled beforehand. This will make it separate into hardened cream and water.

This is a really important step! If you don't chill the coconut milk, then you'll end up with too much water in your pie filling and it will be too runny as a result. Nobody got time for that.

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