Description
This Vegan Chocolate Pie is a decadent and creamy dessert made from wholesome ingredients like almond flour, coconut milk, and dark chocolate. The recipe features a delicious cocoa almond crust baked to perfection, filled with a smooth and rich coconut chocolate filling. Perfect for vegans and chocolate lovers, it requires no complicated steps and is ready to chill into pure bliss within 2.5 hours.
Ingredients
Scale
Crust Ingredients
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon salt
Filling Ingredients
- 1 can coconut milk (about 13.5 oz)
- 1 cup dark chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Mix Crust Ingredients: In a bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and salt until the mixture is well incorporated.
- Form the Crust: Press the almond flour mixture evenly into the bottom and sides of a pie dish to create the crust base.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove and allow it to cool completely.
- Heat Coconut Milk: In a saucepan over medium heat, warm the coconut milk until it is hot but not boiling.
- Melt Chocolate: Add the dark chocolate chips to the warm coconut milk, stirring continuously until the chocolate is completely melted and the mixture is smooth.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to enhance the flavor.
- Assemble the Pie: Pour the chocolate filling into the cooled pie crust, spreading evenly.
- Chill: Refrigerate the pie for at least 2 hours to allow the filling to set and develop flavor before serving.
Notes
- For best results, use full-fat coconut milk to achieve a creamy filling.
- Make sure to cool the crust completely before adding the filling to avoid melting it.
- You can substitute maple syrup with agave nectar or another liquid sweetener if preferred.
- Store leftovers covered in the refrigerator for up to 4 days.
- For extra texture, garnish with chopped nuts or fresh berries before serving.
