Vegan chocolate pie is luscious, smooth, and creamy, made entirely without dairy. This rich, no-bake chocolate pie is also gluten free when prepared with almond flour and is filled with a silky custard made from vegan chocolate and full-fat coconut milk. It satisfies deep chocolate cravings and takes minutes to assemble—just chill until firm and enjoy.
This dairy-free chocolate pie is made without tofu, so you won’t encounter odd textures or off flavors—it’s all about chocolate.
Why You’ll Love This No-Bake Vegan Pie
- No oven required. Both crust and filling come together without baking.
- Quick to prepare. The crust and filling take only minutes to make; then chill until set.
- Decadent texture. The filling becomes silky and custard-like, delivering an indulgent chocolate experience.
Ingredients
Crust
- Almond flour: Use almond flour to keep the crust gluten free and add protein.
- Unsweetened cocoa powder: Choose Dutch-process for a deep chocolate flavor.
- Melted coconut oil or vegan butter: Binds the crust and adds richness.
- Maple syrup: Real maple syrup is preferred, or substitute another liquid sweetener.
- Pinch of salt: Enhances the chocolate notes.
Filling
- Vegan chocolate chips: Make sure they are dairy-free.
- Full-fat canned coconut milk: Essential for a custardy set; do not use carton coconut milk.
- Pure vanilla extract: For depth of flavor.
- Pinch of salt: Balances sweetness and intensifies chocolate flavor.
- Chocolate shavings and sea salt flakes: Optional garnish for contrast and texture.
How to Make Vegan Chocolate Pie
- Make the crust: In a large bowl, combine almond flour, cocoa powder, melted coconut oil (or vegan butter), maple syrup, and a pinch of salt. Stir until evenly combined. Press the mixture into a tart or pie pan, covering the bottom and sides to form an even crust layer.
- Melt the chocolate: Gently melt the vegan chocolate chips in a microwave in short bursts, stirring between intervals, or use a double boiler until smooth.
- Prepare the filling: Warm the full-fat coconut milk until it begins to simmer, then remove from heat. Pour the hot coconut milk over the melted chocolate and whisk until smooth and fully combined. Stir in vanilla and a pinch of salt.
- Assemble and chill: Pour the chocolate filling into the prepared crust. Refrigerate for at least 1–2 hours to set, or chill overnight for a firmer texture.
- Garnish and serve: Top with chocolate shavings and a sprinkle of sea salt flakes if desired. Serve chilled.
Tips for Success
- This is a true no-bake pie—no oven needed.
- Chill the crust briefly before adding the filling for best texture.
- Always use full-fat canned coconut milk to achieve a custard-like filling.
- To melt chocolate without scorching, use a double boiler: simmer a few inches of water in a saucepan, place a heatproof bowl over it (not touching the water), and stir until smooth.
- Allow at least one hour to chill; longer chilling yields a firmer slice.
- Top with chopped nuts or fresh fruit for a bright variation.
- Keep and serve this pie cold for the best texture and flavor.
Frequently Asked Questions
Not all chocolate is vegan—many milk chocolates contain dairy. Look for dark or semi-sweet chocolate labeled dairy-free or specifically vegan to ensure it contains no milk ingredients.
Yes. The almond flour crust is quick and gluten free, but you can substitute a favorite store-bought crust if you prefer.
Cover and refrigerate leftovers for up to 4 days.
Yes. Once the filling is set, wrap the pie well and freeze up to 3 months. Thaw overnight in the refrigerator before serving.
Chill the pie fully, then use a sharp knife (wipe the blade between cuts) or a serrated knife with gentle sawing motions to slice through the crust cleanly.
More Chocolate Ideas
- Chocolate peanut butter oatmeal
- Mini chocolate cheesecakes
- Chocolate chia protein pudding
- Chocolate French silk pie
- Easy chocolate cupcakes
I hope you enjoy this Dairy-Free Chocolate Pie. If you try it, please rate and leave a comment—I’d love to hear how it turned out. Share your recreations on social media with the hashtag you prefer.
Vegan Chocolate Pie
Prep Time: 20 minutes | Chilling Time: 1 hour | Total Time: 1 hour 20 minutes | Servings: 8
Ingredients
Crust:
- 2 1/2 cups almond flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup melted coconut oil or melted vegan butter
- 1/4 cup maple syrup
- Pinch of salt
Filling:
- 2 1/2 cups vegan chocolate chips
- 1 cup full-fat canned coconut milk
- 1 tsp pure vanilla extract
- Pinch of salt
- Chocolate shavings and sea salt flakes for garnish (optional)
Instructions
- In a large bowl, combine crust ingredients and stir until evenly mixed.
- Press the mixture into a tart or pie pan, forming an even crust on the bottom and sides.
- Melt the vegan chocolate chips in short microwave bursts or over a double boiler until smooth.
- Warm the canned coconut milk until it simmers, then remove from heat.
- Pour the hot coconut milk over the melted chocolate and whisk until fully incorporated. Stir in vanilla and a pinch of salt.
- Pour the filling into the crust and refrigerate for at least 1–2 hours or overnight to set.
- Garnish with chocolate shavings and sea salt flakes if desired and serve chilled.
Notes
- Use full-fat canned coconut milk for the best custard texture.
- Chill fully before slicing for clean portions.
- Freeze wrapped well for up to 3 months; thaw in the refrigerator overnight.
Nutrition (per serving, approximate)
Calories: 649 kcal | Carbohydrates: 51 g | Protein: 12 g | Fat: 52 g | Saturated Fat: 26 g | Fiber: 9 g | Sugar: 34 g