Vegan Silk Chocolate Pie
Vegan Silk Chocolate Pie- all you need is 7 ingredients to make this decadent chocolate pie! It’s so silky and delicious, no one would ever guess it’s dairy-free and soy-free!
Can we take a second to talk about the best chocolate pie on the face of the planet?
Seriously guys, this pie is next level. The texture is silky smooth, it’s rich yet not so much that you won’t be tempted to eat the entire thing in one sitting, and it’s entirely dairy-free. The only bad thing about it is how dangerously easy it is to make. I’m talking 10 minutes. All you need is 10 minutes, 7 ingredients, a sauce pan and a blender. It doesn’t even have to be a fancy blender; any old hunk of metal will work.
See? There’s basically nothing standing between you and the best chocolate pie you’ve ever tasted.
Vegan Silk Chocolate Pie Ingredients
- Dark Chocolate Chips- Enjoy Life dark chocolate chips are my go-to for baking because they’re dairy-free and there’s only 2 ingredients: unsweetened chocolate and cane sugar. However you can use any dark chocolate you prefer, whether it’s in bar form or chocolate chips. Just keep in mind that it’s important to use a dark chocolate that isn’t too bitter or too sweet for your personal preferences. Be sure to taste it before you start making the recipe.
- Full Fat Coconut Milk- Full fat coconut milk is essential for a silky texture in this recipe. It also helps the pie set properly when chilled. I don’t recommend substituting light coconut milk or any other kind of milk, unless you are willing to experiment with varied results.
- Pure Maple Syrup- Because the chocolate chips are somewhat sweet, we don’t need to add a ton of sugar to the recipe. I find 1/4 cup to be just right but you can taste the filling after it’s blended to see if you would prefer more. Just keep in the mind the coconut whipped cream will also add a little sweetness to the end product.
- Avocado- I feel like this will be the most controversial ingredient but trust me, YOU CANNOT TASTE IT. The avocado (in addition to the coconut milk) provides that silky smooth texture while also sneaking in some healthy fats. There’s only 1/2 cup in the entire recipe and the chocolate and maple syrup mask the flavor entirely. Again, you can sample the filling in the blender and add more maple syrup or vanilla if you feel like you can still taste it. If you think you won’t be able to get past the mentality of knowing it’s in the recipe (it’s a thing), you can sub 1/2 cup silken tofu in its place.
- Vanilla Extract- I like to use non-alcoholic vanilla extract because it allows you to add more if you want without that increasing that strong alcohol flavor. But regular vanilla extract is perfect for the amount suggested in the recipe. Just be careful not to add more if you don’t want to taste the alcohol.
- Prebaked Pie Crust- Because the pie filling doesn’t require baking, we’ll bake our prepared pie crust for about 7-10 minutes prior to adding the filling.
- Coconut Whipped Cream- You can make your own coconut whipped cream by chilling a can of full fat coconut milk, separating the cream and whipping it a bit of maple syrup. I personally prefer to buy mine store-bought as I find the texture is more reliable and it saves time. So Delicious is my favorite brand.
What if I can’t find a good avocado?
I know it can be challenging to pick the perfect avocado but if you plan ahead you can get a perfect one every time! I always buy the super firm, green avocados that aren’t ripe yet then place them on the counter for 2-3 days (this could vary for your environment so pay attention by gently squeezing them every day).
Once they feel barely soft to the touch (you don’t want to let them sit too long!), I move them to the refrigerator and that helps them keep for at least 3 additional days. We eat avocados almost every day so this system allows us to make sure we always have perfectly ripe avocados on hand. So long as you don’t move them around a lot or throw them across the room, they will be perfectly ripe without any bruising!
How to Make Vegan Silk Chocolate Pie
- Melt dark chocolate and coconut milk in a small saucepan over medium-low heat. Stir together until smooth.
- Add chocolate milk mixture to a blender with the avocado, vanilla, and maple syrup. Blend until smooth. Taste test to see if you prefer it sweeter. Add more syrup or vanilla extract, if desired.
- Pour the filling into your prebaked crust. Chill in the refrigerator for a few hours, until fully set.
- Top with coconut whipped cream (this is my favorite brand) and dark chocolate shavings. Serve and enjoy!
I’m telling you guys, if you like silk chocolate pie, YOU HAVE TO TRY THIS VERSION. It’s better than any dairy-laden or chocolate tofu pie out there. I’m tempted to say it’s better than sex but I’ll let you be the judge of that. ;)
Looking for more vegan pies?
Vegan Silk Chocolate Pie
Ingredients
- 9 ounces dark chocolate chips, such as Enjoy Life
- 13.5 ounces full fat coconut milk, I like Native Forest
- ¼-⅓ cup pure maple syrup
- 1/2 cup mashed avocado, about 1 medium ripe avocado
- ½-1 teaspoon vanilla extract
- 1 prepared (9-inch) pie crust
- coconut whipped cream for serving, I like So Delicious
Instructions
- Prebake the pie crust (as directed by whatever brand or recipe you're using) for about 7-10 minutes. Be sure to prick the bottom with a fork prior to baking it to help prevent any air bubbles. Set aside and allow to cool before adding the filling.
- In a saucepan, melt the chocolate chips and coconut milk together over medium-low heat. Whisk until smooth. Remove from heat and allow to cool for a few minutes.
- Using a food processor or a blender, add the avocado flesh along with the partially cooled chocolate mixture, vanilla and pure maple syrup. Blend on high until smooth. Make sure that there aren’t any chunks of avocado left. Taste test to see if you prefer more syrup or vanilla extract. If you're using vanilla extract with alcohol I don't recommend adding more than 1 teaspoon. Pour the mixture into the prepared pie crust then place in the refrigerator for at least 5 hours to set.
- After filling has chilled and is firm to the touch, spread the whipped cream on top of the pie and garnish with chocolate shavings. Allow the pie to sit at room temperature for about 15 minutes prior to serving. This helps the texture soften a bit so that it's nice and silky. Serve and enjoy!
whoa!!! that looks so amazing!!! not sure if I could make it turn out like yours though :) I’ll try sometime ;)
Thanks Mercy! :)
I’m sure yours would turn out just as good!!
Suggestions for making a homemade pie crust that is whole food plant based?
I don’t have any recipes for a WFPB crust myself but I’m confident there are some on the internet if you do a Google search. Likely something made from a combination of ground oats/nuts and dates would work best. I’ll keep that in mind for future recipe development! :)
OMG! it`s so beautiful and delicious)
That looks so impressive! I can’t wait try this!
Looks SO good, Sarah! I just want to eat a bowl of the chocolate filling with coconut whipped cream :)
Can I substitute something else for maple syrup? I think I’m the only person on the earth that absolutely hates maple syrup ;)
Of course! You could use honey or agave but I would probably use a little less, like 2 tablespoons. I’ve never cooked with liquid stevia but that might work as well.
I love all the nutrition that you packed in here! Save me a bite of that last slice!
Gluten free AND Vegan — you have my heart.
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Wow! That looks absolutely stunning. What a pie. I might just be making this tonight.
Being pregnant and visiting your blog may be a bad thing….or a very good thing!!
Thank you Kelli! Send my love to Ryder as well. :)
I’m speechless. I can only drool now :) Well, no… I can also write the word “perfection”!
Delicious and made with good foods?! I love when you can do that. The coconut milk cream sounds delicious! Pinning!
Oh yum. French silk pies were my absolute favorite as a kid and I always asked for them for my birthdays. I love how easy this recipe is… AND it’s made with 100% clean ingredients.
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YUM. this looks so delicious – craving a slice now! love that its vegan and gluten free. thanks for sharing another awesome recipe.. definitely one i have saved to recreate in my kitchen!
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Is there a reason to use full fat coconut milk instead of lighter? What will happen if I use the lighter version?
Hi Susan! The full fat milk gives it a rich, creamy texture and I can’t say what would happen if you used light. I would think that it could alter the texture some but it’s definitely worth a try!
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It’s possible that you didn’t have enough liquid from the can of coconut milk. That is what helps to thin it out. If you happened to save the reserved liquid from the can, then you can always remelt the chocolate and add the rest to the pot.
And the filling should cool for at least 4 hours in the refrigerator before adding the topping. Otherwise it will melt the whipped cream.
I don’t have a picture of the can but here is the link to the exact brand of coconut milk I used: http://www.amazon.com/Native-Forest-Organic-Classic-13-5-oz/dp/B001HTJ2BQ
Hi Nanette, I appreciate your comment but, just to clarify, coconuts are not typically classified the same as tree nuts or peanuts. It’s extremely rare for someone with a nut allergy to be allergic to coconut.
Here is a link that explains it in more detail: http://www.foodallergy.org/allergens/tree-nut-allergy
Thank you for your input! :)
hi, is there other name for the crust pie?..im from israel and i dont know what exactly to buy..anf what is the diameter’s pie?
You can use any 9 inch pie crust from the freezer section at the grocery store. The brand Wholly Wholesome (usually sold at Whole Foods or health food stores) makes one that is gluten-free and vegan. I hope that helps!
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I’ve made this twice and love it! I use granulated sugar in the whipped cream :). Great recipe!
I’m so happy to heat that, Olivia! Thank you for the feedback. :)
Do you think this would do OK in the fridge overnight if made the night before serving?
Hi Charlotte! Yes, I think it would be fine to store overnight before serving. I hope you have a nice holiday! :)
I made this – it’s divine!
My version wasn’t 100% vegan because I didn’t buy vegan chocolate chips, and I used a random store bought crust. Lazy.
I was very hesitant about the avocado as I’d never used it in a dessert – no more!
I’m not vegan, but, I get grossed out by raw eggs and always look for tasty vegan and vegetarian recipes. I’ll make this regularly, thank you!
Yay! I’m so happy you enjoyed this recipe, Barbara! I agree that using avocado in dessert is intimidating at first but it blends really well with the chocolate. Thank you for the feedback! :)
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Hi Amber! You should be able to substitute with 1 can of coconut cream. I haven’t tried it that way myself but if I did, that’s where I would start. Let me know if you end up trying it that way!
This was one of three pies that I made to bring to Thanksgiving…it was a huge hit! A snap to make and incredibly delicious. Thanks for the awesome recipe!
Yay! I’m so happy to hear that, Diane! Thank you for letting me know. I hope you had a wonderful Thanksgiving! :)
I’ve made this pie twice now. My husband and coworkers love it! After they take their first bite, I tell them it has avocado in it (cause they can’t believe there’s such a thing as vegan & gluten-free chocolate cream pie) and it blows them away every time. I’m actually getting requests to make more :)
*Side note: I substituted crumbled cookies (that were dairy-free and gluten-free but not completely vegan) for the chocolate shavings on top of the whipped topping and I used powdered peanut butter in the So Delicious Coconut Whip Cream on top to give it a hint Reese’s when you take a bite and it’s divine. Can’t thank you enough for this recipe!
Oh I love the idea to add powdered PB. Sounds SO good. Thanks Katie! :)
This was the first pie I have ever made. It is DELICIOUS!!
I’m so glad you like it, Ashley! Thank you for the feedback!
My niece brought this to dinner last night and it was beyond delicious…had to ask for the recipe. And, lucky me, there’s still one piece left! Yum!!
This is AMAZING! I think I’ve made it five times by now haha It’s always a huge hit at gatherings, even with the non vegans.I added a little more vanilla and maple syrup so the coconut wouldn’t take over taste wise too much. I didn’t have chocolate shavings for the top but just sprinkled some Enjoy Life mini chocolate chips on top. Thanks so much for this delicious recipe! (:
I’m so glad to hear that! Thanks for sharing your tips, Jacqui! <3
You might be able to just forgo the avocado altogether. It’s mainly just for texture so leaving it out will result in a thicker chocolate filling.
It lightens up the texture a bit but you can probably do without it!
How long will this last refrigerated? I am single and i wouldn’t want this to go bad before i am able to eat it all. Can it be frozen? Thank you!
It should last up to 5 days in the refrigerator. I haven’t tried freezing it so I’m not sure about that, sorry!
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I am making this for my partner’s/girlfriend’s 35th birthday today.
Beautiful photos of a delicious looking pie! This sounds like the perfect dessert to bring to a holiday gathering… bookmarking for just that!
I can’t get over that gorgeous texture, Sarah! What a crave worthy pie…. and hooray for not tasting the avocado :D I absolutely love incorporating full fat coconut milk with chocolate – when you don’t necessarily want the taste of coconut, chocolate covers it right up! What a fabulous pie, Sara!
can you please tell me the pie crust size used in this recipe.
Sorry about that! It’s a standard 9-inch pie crust. I’ll update that in the ingredient list. :)
I love the idea of avocados, but just in case I can’t find any good ones, do you think I could I substitute sweet potato purée?
I think so! The texture will most certainly be different because sweet potatoes aren’t silky like avocados but it would still be good. As a side note, I usually buy the super green avocados then let them sit for 2-3 days on the counter and they are perfect!
Sarah, this pie tops all!! I was a bit nervous mixing avocado with good chocolate … but not anymore! It is the chocolate lovers delight!
Yay! I’m so happy you were willing to give it a try! I think so many people shy away from it because of the avocado but we love it. Plus you can’t beat the healthy fats. So glad you enjoyed it!
Does this end up tasting like coconut? I would love to try it but do not care for the taste of coconut. Thank you!
It doesn’t taste like coconut so long as your coconut milk doesn’t have a strong coconut milk smell to it. Most canned coconut milks are pretty mild and the chocolate overpowers it.
Made exactly as the recipe calls for except used different chocolate, which was 85% cacao instead of the Enjoy Life 69% cacao. The texture and taste is amazing; however, my chocolate made the pie slightly too rich. When I make this pie again, I will used chocolate with lower percentage cacao.
I made this pie for a second time. It’s a snap to make. I wanted a thicker filling for a 9 inch pie so I went for a full 12oz bag of semi-sweet chocolate chips melted in 1 – 1/2 cans of Thai Kitchen full fat coconut milk, cooled to warm. Then added 2 med/large avocados sliced directly into the saucepan and blended smooth with a Cuisinart Smart Stick. Talk about easy! No need for extra sweetener. Since it was a Christmas dessert I exchanged the vanilla for brandy liquor. It worked beautifully! Refrigerated overnight. Lucious pie! No need for toppings!
Now you just need to invent a Lemon/Lime curd pie with avocados!
I made this for Valentine’s Day dinner and it was absolutely amazing. My husband said it is now his favourite dessert that I make and he has requested it instead of a cake for his birthday. I used the Native Forest coconut milk for the inside like you did, and a can of Thai Kitchen for the whipped coconut milk topping as it is the only brand I seem to be able to whip up nicely. I also used the gluten free/vegan Wholly Wholesome brand of pie crust. Such a great recipe, thanks so much!
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