Easy Vegan Chocolate Pie (No Tofu)
Thick, rich, and creamy this Easy Vegan Chocolate Pie that has No Tofu is made with my homemade pie crust. I sweetened the crust with dates and made the filling easily in a blender with simple ingredients.
Servings 10
Calories 314kcal
Ingredients
for the pie crust
- 1 cup oat flour
- 1 cup almond flour
- 1 cup pitted dates
- 1/4 tsp salt
- 2 tbsp oat milk
for the filling
- 1 cup raw cashew nuts (soaked in warm water and drained)
- 2 tbsp unsweetened cocoa powder
- 1 tsp instant coffee powder
- 1 tbsp vanilla extract
- 1/4 cup oat milk
- 1 tbsp maple syrup
- 1/2 cup vegan mini chocolate chips (semi sweet)
for garnishing
- vegan whipped cream
- 1/4 cup vegan mini chocolate chips (semi sweet)
Instructions
- Preheat oven at 350-degree Fahrenheit and prepare a 9-inch round pie pan with a parchment paper. For this cut the parchment paper in round circle in the exact shape and measurement of the pie pan. Grease the pie pan with a cooking spray and then stick the parchment paper to it so it does not move while shaping the dough.
- In a food processor combine all the crust ingredients (oat flour, almond flour, dates, salt, and 2 tbsp oat milk). Blend it until the ingredients start to stick to each other and becomes dough like consistency. (May take about 3-4 minutes). Pause at intervals to scrape from all sides if needed.
- Remove the blade from the food processor and gather the dough and roughly bind it together with your hands. Place it at the center of the prepared pie pan and press it from the top center with your palm. Shape the dough according to the pie pan sealing the edges at the same time as much as possible. Keep pressing the dough from the top with your fingers and palms until the edges of the pie pan are covered with the dough. Make sure that the dough does not break from the center so if you see any cracks taking place seal it first and then continue shaping. (The dough at this stage will look almost like a pizza crust).
- Place it in the middle rack of the preheated oven and bake it for 20 minutes. When done, turn it off and take it out. Keep it aside on a flat counter without disturbing the crust.
- In a high-power blender combine filling ingredients (cashew nuts, cocoa powder, coffee powder, vanilla extract, 1/4 cup oat milk and maple syrup). Keep it aside. Do not blend at this stage.
- In a microwavable bowl, combine ½ cup chocolate chips and melt it at high for 1 minute. Pause and stir with a spoon to check if melted. Microwave again for 30 seconds. Pause and whip it with a spoon. It should be melted by now or else microwave again for another 20 seconds. Whip it vigorously with a spoon and pour it in the blender that has all the filling ingredients. Blend it very smooth. (May take about 2 minutes). Pause and scrape from all sides if needed.
- Pour the blended chocolate filling on the baked pie crust and spread it evenly with the back of a spoon or a flat spatula. Refrigerate it for at least 1 hour.
- The chocolate firms up and the pie is settled at this stage. When ready to serve take it out and cover it with a thin layer of vegan whipped cream. For this, spray about ¼ - ½ cup whipped cream on the chocolate pie and spread it evenly with the back of a spoon as a third layer. Sprinkle ¼ cup chocolate chips evenly on its top. Slice and enjoy!
Notes
How to store:
- Cover the leftovers in the pie pan with a food saver cling wrap and refrigerate for about 3 weeks. Slice and enjoy when you are ready.
- Place the leftover slices in a single layer in an air tight container and refrigerate for about 3 weeks.
Nutrition
Calories: 314kcal | Carbohydrates: 41g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 67mg | Potassium: 159mg | Fiber: 3g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg