Easy Vegan Dark Chocolate Pie

A classic decadent dark chocolate pie made completely from scratch with all-natural ingredients that are gluten-free, dairy-free, and paleo-friendly!

The best thing about this recipe is that it’s made with healthier ingredients than the store bought chocolate pie.

I started with a crunchy crust made with shredded coconut, almond flour and coconut oil. Then I filled it with a rich and creamy mixture made of coconut cream, coconut oil, cacao powder, and maple syrup (or honey).

This chocolate pie is not only so good, it’s also packed with nutrients. Cacao powder is a nutritional powerhouse. It is loaded with a great amount of antioxidants. It’s also high in vitamins and minerals, including calcium, iron, and magnesium.

Dark chocolate pie ingredients + substitutions

You only need six ingredients to make this decadent pie!

For the crust:

• 2 cups almond flour
• ½ cup dried shredded coconut
• ¼ cup maple syrup or honey
• ¼ cup coconut oil, melted, plus extra for greasing the pan

For the filling:

• 1 ½ cups coconut cream
• ½ cup coconut oil, melted
• ½ cup cocoa powder
• ½ cup maple syrup or honey

Substitutions

Almond flour: Almond flour adds a nuttiness to the crust that I love. If you’re allergic to almonds, I recommend sunflower seed flour or pumpkin seed flour. You can also use my coconut flour pie crust recipe!

Maple syrup: Feel free to use honey, coconut syrup, brown sugar simple syrup, or any liquid sweetener of your choice! To make it keto-friendly, I recommend a monk fruit maple syrup alternative like this one.

Coconut oil: For the crust, you can use melted butter or vegan butter in place of coconut oil. For the filling, cashew butter or almond butter would be a good replacement.

Coconut cream: This one’s tough to replace because you need the full fat in coconut cream for the pie to set. But don’t worry, you won’t be able to taste the coconut in the end! If you don’t have coconut cream, here’s a trick: use the fat on top of the canned coconut milk in place of coconut cream.

How to make dark chocolate pie (step-by-step instructions)

Step 1: Preheat oven to 350ºF. Grease 9-inch pan with extra coconut oil.

Step 2: Make the crust

• Place the almond flour, shredded coconut, coconut oil and maple syrup in a food processor and pulse until coarse crumbs form, for about 3-4 minutes.

• Transfer the dough to the greased pan and evenly press the dough onto bottom and up sides of the pan. Bake in the oven until golden and firm, for about 15- 20 minutes.

• Remove from the oven and let cool completely to room temperature.

Step 3: Make the filling

• Place all the ingredient in a medium saucepan and heat over medium low heat and stir until combined.

• Transfer the mixture into a blender and blend 2-3 minutes on high.

Step 4: Assemble and refrigerate

• Pour the filling into the cooled crust and refrigerate for at least 4 hours or overnight.

• Remove from the fridge, slice and serve.

Storage:

• Leftovers can be kept refrigerated in an airtight container for up to 4 days.

More pie recipes:

• Coconut Flour Pie Crust
• Healthy Gluten Free Pumpkin Pie
• Keto Coconut Cream Pie
• Keto Peanut Butter Pie

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