• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • Oil-free Dressings and Sauces
    • 8 Ingredient Desserts Ebook
  • Workout Plan
  • SHOP
You are here: Home / Dessert / Vegan Chocolate Cream Pie (No Tofu!)

Vegan Chocolate Cream Pie (No Tofu!)

3.9Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

The ultimate Vegan Chocolate Cream Pie is so incredibly rich and delicious, none of your guests will ever know it’s vegan! Only 7 ingredients and super easy to make! NO tofu! I served it on my Homemade Gluten-free Vegan Pie Crust, but you can use store-bought easily, if preferred.

inside view of vegan chocolate cream pie

VEGAN CHOCOLATE CREAM PIE

One bite in and my daughter declared this Vegan Chocolate Cream Pie the best dessert I’ve ever created. She then asked for a 2nd piece promptly! It seriously is the best vegan chocolate pie ever. That is saying a lot, considering I’ve created hundreds of desserts that she loves! But the girl loves chocolate and whipped cream, so this one stole her heart! Your guests will NOT believe you if you tell them it’s vegan. In fact, they will probably accuse you of lying, haha.

Unlike most vegan chocolate cream pie recipes you will fine online, this is a vegan chocolate cream pie without tofu! So, yay for the soy-free peeps! No tofu my friends! The filling is only 6 ingredients, plus optional espresso.

overhead shot of chocolate cream pie

She’s such a beauty too, right?!

THE PERFECT TEXTURE

The texture is a dream. Rich, decadent, creamy, lush, soft yet firm. Not blob-like at all. Y’all know how I feel about blob pies. I expressed my take on those on my Best Vegan Pumpkin Pie post, haha. Pies that are so soft they are like pudding on a fork. Nope, nope, nope. Or they melt within 5 minutes of removal from the fridge. No, we need a pie we can take out and serve guests on the holidays or special occasion without panicking it will melt. This vegan chocolate cream pie stays firm beautifully! It will soften a tiny bit over time, but it never melts into a blob. Many chocolate cream pies melt too fast for my taste.

I mean, look at this texture….

closeup slice with bite missing

This vegan chocolate cream pie is not for those who are wanting low-fat. This is not the recipe for that, haha. It is decadent to the max. This is a recipe that I would only make for special occasions or holidays because it is very rich. But, it is so worth it! A tiny slice will satisfy.

INGREDIENTS FOR VEGAN CHOCOLATE CREAM PIE

  • Dairy-free semi-sweet chocolate chips: You can use Enjoy Life or another brand like Trader Joe’s or the Heb brand. Just make sure it is vegan without milk in the ingredients.
  • Raw cashew butter: I always make a batch for this using my tutorial here since it is probably my favorite nut butter to use in desserts. It gives impeccable flavor and richness while also firming up really well. Other nut butters do not firm up. It also only takes 10 minutes to make. If you don’t already have a batch made, you can make it the day before the pie to save time, so it has cooled off.
  • Full-fat coconut milk: Sorry, but there is not much getting around this one. In order for it to be creamy and set, it needs this milk. But don’t fret, it does not leave a coconut taste whatsoever. The chocolate is all front and center. If you are allergic to coconut, you can try to sub with another high fat milk like macadamia or cashew or oat, maybe. Just keep in mind, it will not have the same creamy, light texture. It will be more hard/dense like a tart, so do not sub unless allergic. Also, it may not hold its shape quite as well in the fridge or at room temp, so you may need to keep it in the freezer and remove a bit before serving.
  • Unsweetened cocoa powder: A touch of bitter cocoa powder helps offset some of the sweetness from the chocolate chips.
  • Vanilla extract
  • Espresso powder or instant coffee: This is optional, but does enrich the overall chocolate flavor.
  • Pie crust: Use store-bought or a crust of your choice. I used my new vegan gluten-free pie crust.
  • Dairy-free whipped cream: I used the Reddi-Wip non-dairy almond whipped cream from a can because it’s easy to use and holds its shape well. You could also use So Delicious cocowhip or make your own if you like from full-fat coconut milk.

slice of chocolate cream pie on white plate with fork

HOW TO MAKE VEGAN CHOCOLATE CREAM PIE

Step 1: Melt the chocolate chips and milk together in a large bowl.

Step 2: Add the melted chocolate to a blender or food processor.

chocolate cream pie filling blended in blender

3. Add the remaining filling ingredients and blend until completely smooth.

4. Pour filling into prepared prebaked 9 inch pie crust.

melted chocolate pie filling on top of prebaked crust

5. Place in the freezer 1 hour to do a quick set and then transfer to the fridge to chill for several hours or overnight for the best set texture. If you don’t have room in your freezer, just place it in the fridge overnight.

closeup overhead shot of chocolate cream pie with utensils on side

6. Once ready to serve, garnish with non-dairy whipped cream. I like to use the Reddi-Wip non-dairy almond whipped cream and spray around the chilled chocolate pie in a swirling motion. Top with shaved dark chocolate, using a chocolate bar. Use a really sharp knife to carefully cut each slice and serve immediately. Store any leftovers in the fridge! I like to cover my pie with a flipped over large plate instead of foil, since foil will mess up the topping.

closeup of slice of vegan chocolate cream pie

MORE VEGAN CHOCOLATE DESSERTS

  • Best Vegan Fudgy Brownies
  • Vegan Gluten-free Double Chocolate Muffins
  • Grain-free Chocolate Coconut Cookies
  • Vegan Gluten-free Chocolate Zucchini Muffins
  • Vegan Zucchini Fudgy Brownies

If you make this recipe,  be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

inside view of vegan chocolate cream pie

Vegan Chocolate Cream Pie (No Tofu!)

Brandi Doming
The Best Vegan Chocolate Cream Pie so incredibly rich and delicious, none of your guests will ever know it's vegan! Only 7 ingredients and super easy to make!
4.97 from 52 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 0 mins
Chill 8 hrs
Total Time 10 mins
Course Dessert
Cuisine American, Gluten-free, Vegan
Yields 8

Ingredients

  • one 9 inch pre-baked pie crust I used my gluten-free homemade one, but you can use store-bought as well, just make sure to use one that isn't too shallow or the filling may be too much
  • 400 grams dairy-free semi-sweet chocolate chips (I used Enjoy Life) SEE NOTES BELOW-DO NOT use dark chocolate
  • 1 1/2 cups (360g) full-fat coconut milk (I use & recommend Thai Kitchen brand) This does not leave a coconut taste, it is just rich chocolate!
  • 1/2 cup (128g) raw cashew butter (I always use my homemade b/c no added oil)
  • 2 tablespoons (12g) unsweetened natural cocoa powder
  • 1 teaspoon (5g) vanilla extract
  • 1/2 teaspoon ground espresso or instant coffee (optional)
  • 1/8 teaspoon fine salt
  • dairy-free whipped cream, I used Reddi-wip Almond from the can (can be purchased at Walmart, Target) SEE NOTES

NOTE

  • You really want to weigh these ingredients, so your filling sets up right, if possible.
  • I use this scale

Instructions
 

  • Have your prebaked pie crust ready before making the filling, so it has a bit of time to cool first. If using a store-bought one, bake according to the package directions.
  • IMPORTANT: With the coconut milk, sometimes, the cream separates from the water in a can or is really chunky. To make sure you get the correct amount and texture, I like to blend up the can of milk to a smooth consistency first and then measure.
  • Add the chocolate chips and coconut milk to a large bowl. Melt in the microwave for 30 seconds, stir and heat in 15 second intervals, stirring in between each, until it is about 90% melted.
  • Whisk until completely smooth and melted and pour into a blender or food processor.
  • Add the cashew butter, cocoa powder, vanilla, espresso (if using) and salt to the blender of chocolate.
  • Blend until fully smooth and pour over the prebaked pie crust.
  • Place in the freezer 1 hour (no longer!) to do a quick set and then transfer to the fridge to chill completely and firm up for several hours or overnight for the best set texture. If you don’t have room in your freezer, just place it in the fridge overnight.
    Note: This pie will become firm and fudge-like in the fridge. This is the texture I like in my chocolate pie. But take it out an hour or so before serving to soften some for guests and if you prefer it to be a bit softer. It will not melt like other chocolate pies, so don't worry!
  • Once ready to serve, garnish with non-dairy whipped cream. I like to use the Reddi-Wip non-dairy almond whipped cream and spray around the chilled chocolate pie in a swirling motion. Top with shaved dark chocolate, using a chocolate bar. Use a really sharp knife to carefully cut each slice and serve immediately. Store any leftovers in the fridge. I like to cover my pie with a flipped over large plate instead of foil, since foil will mess up the topping.

Notes

  • CHOCOLATE: It is crucial to use the correct listed semi-sweet chocolate here. Do not use dark chocolate. Dark chocolate has a higher amount of cocoa butter in it and will make the pie too hard, not to mention, quite bitter.
  • NON-DAIRY WHIPPED CREAM: I used the non-dairy Reddi-Wip Almond Whipped Cream from a can to decorate the top of the chocolate pie. I used this because I love the flavor and so does my family. It also holds its shape fairly well stored in the fridge, as leftovers. Alternatively, you can also use the tub of SoDelicious cocowhip. Just make sure to let it soften a bit from the freezer first and then gently spread on top of the pie right before serving. I find that this stuff melts really fast though, so that is why I prefer the can. You could also use homemade coconut whipped cream if you like. I did not want any coconut flavor to this pie though for my guests, so that is additionally why I opted for the canned variety.
  • Prep time does not include preparing or baking the pie crust.
  • Nutrition stats do not include whipped topping or crust, since that can greatly vary depending on what crust you use or brand of whipped topping.

Nutrition

Serving: 1sliceCalories: 415kcalCarbohydrates: 37.9gProtein: 6.5gFat: 28.8gSaturated Fat: 14.7gSodium: 52mgFiber: 4.3gSugar: 25.1g
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword dairy-free chocolate pie, healthy chocolate pie, vegan chocolate cream pie, vegan chocolate pie

Filed Under: Dessert, Gluten-free, Mousse/Puddings/Dips Tagged With: Cashew butter, chocolate, Chocolate chips, dessert, Pie, Whipped cream

Previous Post: « Gluten Free Vegan Pie Crust (Oil-free!)
Next Post: Vegan Christmas Cookies »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Dani

    March 15, 2021 at 3:00 pm

    5 stars
    I made this for my roommates and even the most picky ones totally loved it. Make this pie!

    Reply
    • brandi.doming@yahoo.com

      March 16, 2021 at 5:43 am

      Yay, that is awesome!

      Reply
  2. Colleen

    April 12, 2021 at 2:56 am

    5 stars
    I just made this and WOW. This pie is so decadent and delicious. Instead of cashew, I used store-bought peanut butter because that’s what I have on hand and the texture and taste are great. Thank you!

    Reply
  3. pauline

    April 22, 2021 at 12:16 am

    5 stars
    i made this pie and made a graham cracker crust. It is absolutely delicious, so decadent, but not overly sweet, just rich chocolate. i will definitely make if again and again.

    Reply
    • brandi.doming@yahoo.com

      April 22, 2021 at 12:32 am

      That’s fabulous! Graham crust sounds so yummy!

      Reply
  4. Melissa

    August 13, 2021 at 3:52 am

    5 stars
    Absolutely delicious!

    Reply
  5. Wendy C

    August 31, 2021 at 1:52 am

    This looks fantastic! I’m in the process of re-configuring all my traditional Christmas Eve appetizers to make them WFPB no oil no processed sugar. I hope to make delicious morsels I can then say to my family members (who are supportive btw) “Ha! Loved those? They’re WFPB”! Anyways, can this be made as individual little muffin cup pies? Any changes to the recipe if that is the case? Thanks!

    Reply
    • brandi.doming@yahoo.com

      September 1, 2021 at 10:41 pm

      I’ve never tried that but yes, it should work fine! They may get harder being in smaller portions, so make sure to remove them for a bit out of the fridge before serving!

      Reply
  6. lmp

    September 1, 2021 at 4:11 am

    5 stars
    I had been looking for a vegan chocolate pie recipe since a number of my vegan friends stopped eating tofu and I couldn’t find any recipe that had the texture of tofu until this recipe. Everyone raved about this recipe because it was 20 times better than the tofu pie that I had been making for special occasions. Thanks so much. Looking forward to trying out your vegan mozzarella cheese also.

    Thanks so much.
    L

    Reply
    • brandi.doming@yahoo.com

      September 1, 2021 at 10:39 pm

      I’m so glad to hear this, thank you!!

      Reply
  7. Kkt2738

    November 14, 2021 at 1:40 am

    Can I use peanut butter instead of cashew? I can’t find cashew butter lately. Or how do you make your own?

    Reply
    • brandi.doming@yahoo.com

      November 14, 2021 at 9:39 pm

      Cashew butter is best because it’s what helps it to firm up. Also, peanut butter would change the flavor. You can either buy raw cashew butter at Whole Foods or make it in a food processor. See how here: https://thevegan8.com/how-to-make-cashew-butter/

      Reply
  8. Julie

    November 15, 2021 at 9:46 pm

    5 stars
    I like never leave reviews for recipes but this pie is AMAZING! I’m dairy/soy free right now while I’m breastfeeding and I was SOOO sad not to be able to make my normal chocolate creme for the holidays. I found this recipe, made it this morning to try it out and WOW!! It is perfect and extremely similar tasting to one made with half and half
    Thank you thank you!!

    Reply
    • brandi.doming@yahoo.com

      November 18, 2021 at 2:15 am

      So very happy to hear this Julie, thank you so much!

      Reply
  9. Susannah

    November 21, 2021 at 5:35 pm

    Is there no sugar or sweetener in the filing? Am I missing it on the list? 25 grams in nurtiional info but no indgredient that I can see would equal that amount? Your linked crust recipe only has 5 grams.
    Thanks so much!

    Reply
    • brandi.doming@yahoo.com

      November 22, 2021 at 12:40 am

      Hi, the sugar is coming from the sweetener that is in the chocolate chips!

      Reply
  10. N

    November 22, 2021 at 3:15 am

    Can I use sun butter? My son is allergic to nuts.

    Reply
    • brandi.doming@yahoo.com

      November 22, 2021 at 7:01 am

      Hi! The only issue by using sunbutter is it does not firm up the same way cashew butter does, as well it has a very strong flavor. So, you can certainly try it by keeping both of these in mind. You will likely have to keep it in the fridge until right before serving. I believe another reader did use peanut butter with success though.

      Reply
  11. Joseph Collins

    November 24, 2021 at 2:41 am

    5 stars
    Dear Brandi,
    Absolutely LOVED this pie. So did my guests.
    I was wondering today, though, if you wanted to make this a chocolate MINT cream pie, how would you go about doing that? Would it be as simple as adding 2 or 3 teaspoons of mint extract? Or do you need to add a sweetener along with that to bring out the mint flavor?

    Thanks for your advice, and your amazing vegan recipes.

    Reply
    • brandi.doming@yahoo.com

      November 24, 2021 at 9:55 pm

      Woohoo, so happy to hear that Joseph! Thank you for the amazing review! Yes, that sounds amazing! I don’t think you’d need more sweetener, but you can always add more to the blender after tasting if needed. I would not add 2 teaspoons of mint extract, as that stuff is potent, haha! It’ll taste like toothpaste, lol! Start with 1/2 teaspoon, blend, taste and go from there. Too much and it’ll be ruined!

      Reply
  12. Ali

    November 24, 2021 at 5:03 am

    Can I use bittersweet chocolate chips? would I need to add sugar? Asking cause that’s all I have. 🙂

    Reply
    • brandi.doming@yahoo.com

      November 24, 2021 at 9:54 pm

      Hi Ali! It’s not an overly sweet pie to begin with, so if you do, it will be much more bitter. And yes, you would need to add sweetener, a dry one, don’t add more liquid. Also, keep in mind that bittersweet chocolate has more cocoa butter in it, so it will make the pie MORE firm, so maybe an extra tablespoon of syrup and then add dry regular sugar to taste to your preference. Blend up and taste it, add more until you like the sweetness level. Take out of fridge after firming overnight or several hours and let soften if needed, which will vary based on the chocolate used. 🙂

      Reply
  13. Sally Tice

    November 24, 2021 at 5:54 pm

    Great fudgy pie recipe! Very rich and decadent. Making my own cashew butter was a new challenge but worth it in the end for sure. Interesting process! Definitely give this one a try!

    Reply
  14. Sally Rice

    November 24, 2021 at 5:57 pm

    5 stars
    I had to correct my first review because I forgot to put my star rating in! Again, this is a great pie! Worth it to make your own cashew butter to use in it as well. Very decadent!

    Reply
    • brandi.doming@yahoo.com

      November 24, 2021 at 9:48 pm

      Thank you so much Sally, so glad to hear it!

      Reply
  15. ME

    November 25, 2021 at 12:29 am

    Okay, I bought dark chocolate chips as that is all that I saw at the store being dairy free. It is chilling now in the fridge. i also used peanut butter instead of cashew. Who know how this will turn out?! The filling tasted good so I’m hoping the dark chocolate and peanut butter subs cancel each other out and I get the right consistency. 🙂

    Reply
  16. Heather Rhodes

    December 2, 2021 at 12:01 am

    5 stars
    Best chocolate pie I have ever had!!! WAY better than the dairy version from back in the day! In fact, I took this to my 93-year-old grandmother for Thanksgiving. She is not a vegan, but declared this the best chocolate pie she had ever eaten. And she has gotten her adorable friends at the assisted living to try it in spite of the fact that none of them are vegans. And they loved it!!! Brandi, what would I do without you?!!

    Reply
  17. Heather Rhodes

    December 2, 2021 at 7:03 pm

    5 stars
    Best chocolate pie ever!!! SO much better than the dairy version from back in the day!! I took it to my 93-year-old grandmother for Thanksgiving, and she LOVED it!! She is not a vegan, but she said it was absolutely the best chocolate pie she had ever eaten! Several people at her assisted living tried it and thought it was smashing. Everyone loved it, and not one person missed the dairy! Brandi, what would I do without you?!!

    Reply
    • brandi.doming@yahoo.com

      December 2, 2021 at 9:05 pm

      So so happy to hear this Heather, yay!!!

      Reply
  18. Lisa

    December 5, 2021 at 12:47 am

    My sister can’t eat solid animal fats, for health reasons. I love to bake, and try to find treats she can eat. This is the first and only nonfat chocolate pie that came up on my search. It sounds delicious. I already have a non fat pie crust I use, so all I have to do is make the cashew butter. Thank you so much.

    Reply
  19. Lisa

    December 10, 2021 at 3:39 am

    Ok, I made this today, and I love the flavor. I took it out of the fridge to get to room temperature. Is the texture supposed to be thick, even after coming to room temp? I served the pudding part in pretty glasses, rather than a pie shell, as that is what I needed to learn. How can I make it less fudge texture, and more pudding texture? I do love the flavor.

    Reply
    • brandi.doming@yahoo.com

      December 10, 2021 at 5:59 am

      Yes, it is supposed to be firm, as I don’t like soft pies, but you can just add more milk next time.

      Reply
  20. Brynn McCormick

    December 18, 2021 at 4:00 pm

    5 stars
    This recipe was perfect! Everyone raves about this chocolate pie!!!

    Reply
    • brandi.doming@yahoo.com

      December 18, 2021 at 10:35 pm

      That is amazing to hear Brynn, thank you!

      Reply
  21. Vici Johnson

    December 22, 2021 at 11:55 pm

    Hi, how long can it stay in fridge. I’d like to make it ahead of time

    Reply
    • brandi.doming@yahoo.com

      December 23, 2021 at 4:49 am

      Hi! Easily a week or more. Just take out several hours before serving so it can soften some.

      Reply
  22. Meagan

    January 11, 2022 at 3:18 pm

    5 stars
    I made this over the holidays and it was so, so good! I was worried it wasn’t going to be very sweet, but what we found was the opposite – it was quite sweet and very rich because of the cashew butter. It was best enjoyed in small slices. We had originally planned to give half of it away but ended up eating the whole thing. Oops! It was just too good! I used a pre-made chocolate pie crust. I’ll definitely make this again! Yum!!

    Reply
    • brandi.doming@yahoo.com

      January 12, 2022 at 5:02 am

      That is so wonderful to hear Meagan!

      Reply
  23. Caryn Machado

    February 11, 2022 at 10:24 pm

    5 stars
    I love this chocolate pie! The first time I made it using all the ingredients as specified (except for the espresso powder), but the second time around I didn’t have any cashews, so I ground some hazelnuts in my food processor and used those instead. It wasn’t quite as smooth, but did have a good flavor and set up just fine too. Also, I am not a fan of my microwave, so the second time I brought the coconut milk to a boil and poured it over the chocolate chips (I used Guittard), and I was short on the chocolate chips (the bag is only 340g) so I chopped up some dark chocolate from a bar and used 60g of that to make up for the shortage. I let that sit for at least 5 minutes to melt the chocolate, then I stirred the rest of the ingredients in (including a 1/2 tsp of cinnamon just to experiment with a mexican chocolate flavor this time) and it was great again. Love, love, love this recipe. Thanks again, and I bought the scale you recommended for next time!

    Reply
  24. Elizabeth

    March 1, 2022 at 11:30 am

    I’m very impressed with this cream pie. I recommend it highly to anyone looking for a delicious gluten and sugar free dessert.

    Reply
  25. Niki

    April 3, 2022 at 3:53 am

    This looks great, but is there a good substitute for cashew butter? I have a nut allergy.

    Reply
    • brandi.doming@yahoo.com

      April 3, 2022 at 8:29 pm

      You could try sunbutter, but just keep in mind it won’t get quite as firm and the taste is more bitter.

      Reply
    • Claudia

      May 15, 2022 at 8:47 pm

      5 stars
      Our daughter has all the allergies – nut included. We have been using a ripe avocado or two in place of the cashew. Way less time consuming than making the cashew butter and we don’t notice a flavor difference. Try it! Good luck! 🙂

      Reply
      • brandi.doming@yahoo.com

        May 16, 2022 at 7:12 pm

        Awesome to hear Claudia!

        Reply
  26. Claudia Silva

    April 6, 2022 at 12:24 am

    5 stars
    This pie is the bomb! I used a store-bought crust and followed the recipe and all the tips Brandi gives. It’s perfect, so delicious and the best part, not too sweet. I decorated it with whipped cream and raspberries. Everybody loved it! Total success!

    Reply
    • brandi.doming@yahoo.com

      April 6, 2022 at 2:46 am

      Aww yay, that is wonderful to hear!

      Reply
  27. m

    October 27, 2022 at 9:59 pm

    5 stars
    I always asked for my mom’s chocolate pie instead of cake for my birthday. I was missing her this week and went in search of a vegan option. My mom would have been pleased with this result. I made cashew butter, used my favorite pie crust recipe, your filling recipe as written, and made whip cream with the full fat coconut milk. It was really, really good. A bit firmer than my mom made. Today I had the last piece and as experiment tried 10 sec in the microwave- perfection. Still help its shape but had the softer texture my mom’s had. Will do that one change next time. Thank you so much!

    Reply
    • brandi.doming@yahoo.com

      October 28, 2022 at 6:53 am

      Wonderful, so happy to hear it was such a hit, thank you for the review!

      Reply
  28. Theresa

    November 12, 2022 at 4:50 pm

    Can regular vegan butter be used? We have tree nut and peanut allergies. Thank you

    Reply
    • brandi.doming@yahoo.com

      November 12, 2022 at 7:29 pm

      No butter won’t work here in place of cashew, as it won’t firm up the same way. I’d try to find another vegan chocolate pie that doesn’t use cashews.

      Reply
  29. Alison

    November 23, 2022 at 3:53 am

    I have made this pie and am planning to bring it to Thanksgiving. How long does it need to be out of the fridge before serving? I don’t want it too seem too hard or too soft. Thank you!

    Reply
    • brandi.doming@yahoo.com

      November 23, 2022 at 5:09 am

      Hi Alison, that info is listed on step 7!

      Reply
  30. Kathleen hanlon

    November 24, 2022 at 2:20 pm

    5 stars
    Delicious pie
    Every bite is creamy and fabulously rich 💕

    Reply
  31. Coby

    December 26, 2022 at 3:53 am

    5 stars
    This pie! Oh my goodness, it’s amazing, and made the perfect Christmas dessert! I love the firm yet creamy texture. It’s so decadent. I’m already trying to think of an occasion to make it again!

    Reply
  32. Sue Ann

    December 26, 2022 at 9:07 pm

    5 stars
    This pie is absolutely delicious! I followed the recipe, including the instant coffee. I used natural cashew butter from the store that had cashews as the only ingredient (no additives) and a store-bought vegan crust. My husband is about 90% vegan, picky, and not a big dessert eater. He ate one large slice without pause, then had another! We both loved it. This recipe is going into the file for special occasions and holiday meals. Thank you, Brandi!

    Reply
« Older Comments

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Hazelnut Chocolate Chip Cookies
  • Vegan Egg Roll In A Bowl
  • Vegan Thanksgiving Recipes (Gluten-free Options!)
  • Vegan Apple Crisp In A Mug
  • 4 Week Workout Plan
  • Oil-free Dressings and Sauces EBOOK
  • Vegan Almond Sesame Tofu
  • Vegan Protein Smoothie (To Curb Sugar Cravings)
  • Vegan Mint Chocolate Chip Protein Smoothie
  • Easy Oil-Free Pumpernickel Bread

Copyright The Vegan 8 © 2023 · Privacy Policy

  • 3.9K