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
- 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!