Vegan Chocolate Cream Pie

Vegan chocolate cream pie

Gluten-Free, No Refined Sugar

Who says you can’t indulge in something spectacularly delicious and seemingly shameful! This vegan chocolate cream pie is the exception to a dessert that typically is full of dairy, sugar and gluten. The best part, you would never know. I dare you to make this recipe and serve it without letting anyone know it is completely plant based and made with zero refined sugar. The only sweeteners you will find in this delicious dessert are dates, yacon syrup (which is low glycemic and comes from a plant) and a smidge of agave nectar.

Typically, whipped cream is made with heavy whipping cream and a ton of sugar. The whipped cream I use for this recipe has two simple, natural ingredients. Coconut milk and a mere tablespoon of agave nectar. The trick to making the coconut cream used in this vegan chocolate cream pie recipe solid is to put the two cans called for in the refrigerator overnight prior to making this recipe. This simple preparation step will cause about half of the coconut milk to solidify in the can. You then scoop out the solid part and whip it with about a tablespoon, or two for more sweetness, of agave. Use a hand mixer to process it into a beautiful, not to mention delicious, whipped cream.

Make sure you store your vegan chocolate cream pie in the refrigerator though. Since there are zero emulsifiers or chemical additives, it will not stay stiff if it doesn’t stay chilled. You can also use Native Forest coconut cream, which has a firmer consistency right out of the can. You will need an extra can (maybe two) if using the coconut cream as they are smaller in size.

Ingredients and Preparation Needed for Vegan Chocolate Cream Pie

Crust Ingredients

  • 2 cups raw nuts (I used half and half of almonds and walnuts)
  • 1/2 cup dates, pitted
  • 2 TBS Yacon syrup (low glycemic and plant based)
  • 6 TBS cacao powder
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Preparation for Crust

  • Preheat the oven to 400 degrees.
  • In a food processor, add the nuts, yacon syrup, cacao power, vanilla and salt
  • Process together until you have a course meal
  • Add in the dates to the mixture and process until it forms a crumbly, sticky dough
  • Using a pie dish, press the crust mixture firmly into the bottom, forming the crust
  • Bake the crust for about 15 minutes
  • This will allow the crust to properly set
  • Remove the crust from the oven and set it aside to cool
  • Turn off the oven, you will not need it to bake the pie!

Chocolate Mousse Filling Ingredients

  • 1 cup dates, pitted
  • 1/2 cup raw cashews
  • 6 TBS cacao powder
  • 4 TBS cashew butter (you can use any nut butter, I chose cashew because it doesn’t alter the taste in any way)
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened almond milk or plant-based milk of preference

Chocolate Mousse Preparation

  • While the crust is baking, prepare the chocolate filling.
  • Place all the ingredients for the filling into a high-speed blender
  • Blend until you have a smooth chocolatey mousse.
  • Once the crust has cooled, pour the filling into the crust, smooth with a spoon or baking spatula
  • Place the chocolate pie in the refrigerator overnight (or at least 6 hours)

Whipped Topping Ingredients

  • 2 cans Native Forest coconut milk stored in the refrigerator overnight to firm up (or 3-4 cans Native Forest coconut cream)
  • 1-2 TBS agave nectar

Whipped Topping Preparation

  • Once the pie has set in the refrigerator, prepare the whipped topping just before serving
  • Scoop out the solid coconut milk from the cans and place in a mixing bowl
  • Add the agave
  • Whip using a hand mixer until the coconut milk and agave combine into a whipped cream
  • Dollop evenly over the pie and spread using a baking spatula or spoon

Be sure to store in the refrigerator. The pie will hold nicely for a few days, but it may not last that long! Ewwwy. Gooey. Delicious!!

For more delicious vegan, gluten free, no refined sugar recipes, check out our recipes section on

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