Vegan Chocolate Pie: Silky and light dairy free chocolate mousse, thick salted caramel a top a delicious chocolate nut pie crust. Easy, Healthy, Soy free, gluten free and oil free to boot! No baking required!
This Vegan Chocolate Pie would make a perfect vegan holiday dessert, super easy and sure to impress your guests! They'll think you slaved all day. I've been making this pie for a couple of years now. The recipe is loosely based on a dairy version I used to make at a restaurant I worked in.
There is no avocado or tofu in this pie. It's straight up chocolate and coconut cream chilled and whipped into a mousse then poured on top of my cooled vegan caramel sauce and all encased in the best chocolate nut vegan pie crust! So good! It tastes absolutely amazing frozen Too!! Yum! Vegan Ice Cream Cake?
It almost has a bit of a mexican flare to it with the espresso power (instant coffee) in the caramel sauce.
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OK LETS TALK VEGAN CHOCOLATE PIE!
I like to make my vegan chocolate crust first, then the caramel sauce, and while the caramel is cooling I make the vegan chocolate mousse. That's if I make it the same day. You can make the crust and the caramel a day or two ahead if you wish. It is essentially a Vegan Chocolate Mouse Pie with a delicious caramel layer! and there is no baking involved!! Yay!!
HOW TO MAKE VEGAN CHOCOLATE NUT PIE CRUST:
Let me just say this vegan chocolate nut pie crust is delicious by itself - seriously not kidding! I based my Nutty Vegan Chocolate Truffles Recipe on this crust. That's how tasty it IS.
Start by processing the nuts in the food processor till they are completely broken down. then add the rest of the pie crust ingredients and process till you have a mealy, nutty mixture.
Now spread the nut mixture evenly in the pie plate, and up the sides as well. Start pressing the mixture firmly with your hands, starting on the bottom at the base of the pie plate and then working your way up the sides.
This is super easy as there is a generous amount of crust, so you'll have lots to work with. Chill in the fridge till you're ready to assemble.
HOW TO MAKE THE VEGAN CHOCOLATE MOUSSE:
This chocolate mousse is absolutely delicious and so easy! I'll definitely be creating a separate post for this Easy Vegan Chocolate Mousse Recipe.
Ok start by breaking up the chocolate bars into a medium sized mixing bowl and set aside.
Next add coconut milk to a sauce pot and heat until just hot and steaming. Add the coconut milk to the chocolate, add vanilla and stir until chocolate is melted and it's mixed well.
Chill in the fridge for 30 minutes, give it a stir with your spatula and return to fridge for another 30 minutes ( 60 minutes total).
Remove from fridge, stir the chocolate mousse with spatula and then beat with electric hand mixer for 2-3 minutes. The mousse should thicken more and hold its shape.
Now make 1 recipe Vegan Caramel Sauce
TO ASSEMBLE THE VEGAN CHOCOLATE PIE:
Pour the completely cooled caramel sauce on the pie crust and spread evenly. Cool in fridge till chocolate mousse is ready.
Then add chocolate mousse to the caramel layer and spread evenly. Place the pie uncovered in the freezer for 30-40 minutes. Slice and Enjoy! YUM?
That's it folks, yes there's a few steps to this pie but they are all easy. so come on guys lets make one of the easiest and best Vegan Chocolate Pies you'll ever taste.
This Salted Caramel Vegan Chocolate Pie is:
Out of this world amazing
Delicious as a Vegan Ice Cream Cake!
Easy
no bake
soy free
Oil free
Gluten free
Ooey gooey good
Caramel-ee
Rich & silky
Chocolatey
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Want more healthy Vegan Chocolate Desserts? Check these out:
Vegan Chocolate Pie with Salted Caramel (No Bake)
- Total Time: 1 hour 25 minutes
- Yield: 12-16 servings 1x
Description
Vegan Chocolate Pie: Silky and light dairy free chocolate mousse, thick salted caramel a top a delicious chocolate nut pie crust. Easy, Healthy, Soy free, gluten free and oil free to boot! No baking required!
Ingredients
- 1 recipe Vegan Caramel Sauce
CRUST INGREDIENTS:
- 1 cup raw almonds
- 1 cup walnuts
- 1/3 cup cocoa
- 1 cup dates
- 2 tbsps nut butter ( your choice) I usually use peanut butter
- 1/4 tsp salt
CHOCOLATE MOUSSE INGREDIENTS:
- (3) 100 gram vegan dark chocolate bars, I like great value dark chocolate bars from Walmart (Canada) or use equivalent dairy free chocolate chips.
- 1 can coconut cream, 400 ml ( I also get this at Walmart, it's cheap and good quality)
- 1 tsp vanilla
Instructions
- For the chocolate pie crust: Add the dates to a soup bowl and cover with boiling water to soften, about 5 minutes is good.
- While Dates are soaking add the almonds and walnuts to the food processor and process till completely broken down. Drain the dates well and add them to food processor with the rest of pie crust ingredients. Process everything well .You might have to scrape sides of processor once or twice, you should end up with a mealy nutty mixture.
- Now spread the nut mixture evenly in your pie plate, and up the sides as well. Start pressing the mixture firmly with your hands, starting on the bottom at the base of the pie plate and the working your way up the sides. This is super easy as there is a generous amount of crust so you'll have lots to work with.
- Chill in fridge till ready to assemble
- Make 1 recipe Vegan Salted Caramel Sauce ,cool completely on counter (you can make this a day or 2 ahead just warm slightly in microwave if needed to pour easier)
- Make the dairy free chocolate mousse: Start by breaking up the chocolate bars into a medium sized mixing bowl and set aside.
- Next add coconut cream to a sauce pot and heat until just hot. Remove from heat and add it to the chocolate, add the vanilla and stir until chocolate is melted and it's mixed well.
- Put the chocolate mousse in the fridge uncovered for 30 minutes. Give the chocolate a stir and return to fridge for another 30 minutes.(60 minutes total) If it doesn't seem thick enough return to the fridge and check every 10 minutes.
- Now remove from fridge, stir the chocolate mousse with a spatula and then beat with an electric hand mixer for 2-3 minutes. The mousse should thicken a little more and hold its shape. If it's not thickening return to fridge until it firms up, then Spread the mousse onto pie.
- To assemble the chocolate pie: Pour the completely cooled caramel onto the pie crust and spread evenly. Set in fridge until caramel has cooled and is firmer
- Remove pie from fridge, add chocolate mousse on top of the caramel layer and spread evenly.
- Place the pie uncovered in freezer for 30-40 minutes. Remove from the freezer, Slice and enjoy!
- Store pie covered in fridge or in freezer for a delicious Vegan Ice Cream Cake!
Notes
- quite often I make my caramel sauce the day before and just reheat in microwave till the sauce is pourable.
- I recommend the Great Value chocolate bars from Walmart, they are perfect for this recipe and the price is right and the quality is great ( made in Switzerland). Gives the mousse the perfect sweetness.
- If you find the chocolate mousse is ready but the caramel sauce layer is still warm just place mousse in fridge until you're ready, not to long though, it will start to set. if it gets to stiff just set on counter for awhile till its spreadable.
- More desserts you might like
- Vegan Chocolate truffles
- Best Vegan Brownies
- Prep Time: 1 hour
- Cook Time: 25 minutes (caramel)
- Category: Sweets, Gluten free
- Method: no bake
- Cuisine: French, Vegan, American, Canadian
Keywords: vegan chocolate pie, dairy free chocolate pie, tart, easy, rich, silky, oil free, gluten free, no bake, gooey, vegan chocolate mousse, Mexican, tofu, avocado, vegan chocolate mousse pie, holidays, caramel, salted, best, perfect, pie,
Lynne
I'm in Mexico for the winter and have no Maple Syrup or Coconut Cream. Could I use maple flavoured pancake syrup and another can of coconut milk for this? I don't care if it's perfect, good enough would work for me as this looks delicious.
BTW I have just discovered your website and have spent an hour looking at your wonderful recipes. I look forward to trying many of them. And . . . I live in BC too, and know the Dundarave Cafe (my husband is from West Van when it was just a little village with poor people, HA!)
Verna
Hi Lynne!😊 Ok so I would suggest using full fat coconut milk for the filling just don't use the whole can, maybe 1/2 to 3/4 of it (the pie just won't be as full). and I am sure the syrup would work just fine! Yay for BC 🇨🇦
Ally
I want to make this pie but I am allergic to dates. Do you think I can use raisins instead?
Verna
Hi Ally, I really can't say as I have not tried this recipe with raisins. If you do let me know how it turns out! Have a great day!!
Animal Fan
This crust....yummm! I make just the crust and caramel sauce, cut into squares, and freeze. When I get a craving for something sweet I thaw a slice and top with vegan ice cream. A healthier, and honestly better tasting, version of a hot fudge brownie. So good!
The Cheeky Chickpea
Sounds delicious! Thanks for sharing!
Michelle Zajac
Could you use a graham cracker crust for this? My son is allergic to walnuts. Thank you!
The Cheeky Chickpea
Hi Michelle, I've never made it with a graham cracker crust, but I'm sure it would work, or you could try using half sunflower seeds and half pumpkin seeds in place of walnuts. Let me know how it goes? Have a great day!
Adrienne
What is cocoa % on the Walmart chocolate bars? Wondering if the ones I have on hand will work?!
The Cheeky Chickpea
Hi Adrienne, it doesn't give a % on the label, but it isn't a super dark chocolate bar, it has a nice amount of sweetness. 22 grams of sugar per bar (100grams). I just wouldn't use to dark of chocolate because you want some sweetness, or your pie won't be very tasty. Let me know how it goes?
Sheena
I never leave reviews. But oh my was this good I'll be sharing this one with my non vegan friends to shock and wow!
★★★★★
The Cheeky Chickpea
Thank you so much Sheena!You made my day, so glad you enjoyed the pie?
Karen
My caramel sauce isn’t thickening... is that because I used light coconut milk? It has been simmering for 35 min
The Cheeky Chickpea
Hi Karen, yes that could be why. I only use reg coconut milk, lite is thinner. I would think It should still thicken when it starts to cool though? You simmered it uncovered, right? It will still be delicious don't worry. Let me know the outcome.
Janet
Is there a good substitute for the instant coffee?
The Cheeky Chickpea
None that I can think of Janet. You could leave the instant coffee out, but it's Sooo much better with it. Makes the caramel much richer tasting. If you're worried about caffeine just buy decaf instant coffee, that's what I use? Have a great day!
Margo
This looks so good!! Might have to give this a go closer to Christmas.
★★★★★
The Cheeky Chickpea
Oh you really should it's so good and easy too. thanks for you comment?
Beckett
I am drooling over this recipe I can't wait to try.
★★★★★
The Cheeky Chickpea
Ha ha thanks Beckett! It's definitely drool worthy ? Thanks for your comment!
laura
Fantastic balance of salty and sweet. Perfect dessert!
★★★★★
The Cheeky Chickpea
Thank you so much for sharing Laura! That's so nice of you. Glad you liked it?
Joy
OH MY! This looks seriously appetizing.
★★★★★
The Cheeky Chickpea
Thanks so much for your comment Joy! It is definitely very tasty? Have a super day!