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.
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.
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….
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.
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.
3. Add the remaining filling ingredients and blend until completely smooth.
4. Pour filling into prepared prebaked 9 inch pie 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.
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.
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!
Vegan Chocolate Cream Pie (No Tofu!)
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 13.6 oz full-fat canned unsweetened coconut milk (I use & recommend Thai Kitchen brand)
- 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.
- 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.
Can I use sun butter? My son is allergic to nuts.
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.
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!
Hi, the sugar is coming from the sweetener that is in the chocolate chips!
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!!
So very happy to hear this Julie, thank you so much!
Can I use peanut butter instead of cashew? I can’t find cashew butter lately. Or how do you make your own?
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/
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
I’m so glad to hear this, thank you!!
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!
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!
Absolutely delicious!
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.
That’s fabulous! Graham crust sounds so yummy!
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!
I made this for my roommates and even the most picky ones totally loved it. Make this pie!
Yay, that is awesome!
Hi Brandi!
You probably don’t need yet another comment about how amazing this recipe is, but I can’t help myself. We made this for the first time for Thanksgiving. Since them we have made it for my birthdays, Christmas, New Years and again today for Valentine’s Day. We LOVE it!! My daughter has A LOT of allergies and we’d been looking for a dessert that we all like that she can also enjoy (she also loves your chocolate milk recipe – thanks for that!). Even my picky husband and 4 year old with no food sensitivities love it. We make it with a Glutino gluten free Oreo crust (as soy lecithin is so processed it doesn’t contain enough soy protein to cause problems – for anyone else with soy allergies:) and Miyoko butter and it is perfection. We’ve tried it with the light and regular wafers and the regular is the winner. Anyway, just wanted to thank you for this! I’m not making two desserts for special occasions anymore and no one has hurt feeling they can’t eat ‘the one with dairy’. Thank you!!!!!!!!!
Awww Claudia this was the sweetest! I’m so flattered you love this so much, thank you!
Absolutely delicious, but. I only had dark chocolate chips and wish I’d hunted further for other vegan chips. Also it set up very hard and needs a few seconds of microwave to soften. The Reddi whip vegan is awesome and next time I think I’ll add some into the mix. Second day, I sprinkled coconut on top then raspberries because, raspberries and chocolate
Hi there! The reason it set up hard is because you used all dark chocolate, which has a higher cocoa butter content, which will make it harder. Using the correct listed semi-sweet chocolate makes it fudgy firm, but definitely not hard, but creamy and smooth and firm. Use the semi-sweet next time and you’ll see the difference.
I made this on New Year’s Eve and was impressed! We all loved the pie! It was delicious and no one knew it was vegan. I did use the vegan dark chocolate as we don’t like sweet things often, and it was just the right amount of sweetness following the rest of the recipe as written. Will be keeping this recipe for later use. Thanks so much!! Have a blessed New Year!
So wonderful to hear you loved the pie, thank you!
I followed the recipe exactly, weighing all my ingredients before adding them, blending the coconut milk before measuring, and making my own cashew butter according to the given instructions. Once set in the fridge, my pie came out very firm and dense – like an extra, extra firm cheesecake. It’s got a good flavor, but it tastes mostly like chocolate chips. I’m not sure why my pie didn’t come out lighter or softer. I’d like to make this pie again and reduce the amount of chocolate chips in hopes of a more silky pie texture.
Hi Amy! It’s supposed to be dense and firm. I’ve described in the post how I prefer my chocolate pie to be more firm. I don’t like the super soft squishy types of chocolate cream pie. If that is what you prefer, I know there are other vegan ones online that use coconut cream or tofu as a base instead. That may be what you prefer. Also, as noted in the directions, it will be most firm of course straight from the fridge, being cold, but will soften some as it sits at room temperature, so you can take it out an hour or so before cutting.
I made this for my family and they can’t stop talking about it. They said it tastes like a fancy dessert they would pay $15 for in a fancy restaurant! Thank you!
Wow that’s amazing feedback, thank you!!
I am going to make this today….how do you make the raw cashew butter? Is it soaking raw cashews then blending? Also how do you make your coconut whip if you do it yourself? We prefer to make everything from scratch if possible. Looks delicious.
Hi! Yes, that is mentioned in the post and linked to my cashew butter in the post and also on the recipe card stating I make my own with the red link. I’ve also noted what I used for the whipped cream. I much prefer the one I listed for flavor and texture but if you want to make homemade coconut whip, here is a link. https://thevegan8.com/vegan-pumpkin-cake-with-low-sugar-frosting/
Do you think I can skip a step and put in an equal weight of raw cashews (soaked or unsoaked?) instead of cashew butter? I have a vitamix that I know can make super creamy sauces with cashews.
Yes, definitely, just use the same gram WEIGHT amount and make sure to blend really well. They don’t need to be soaked if using a vitamix.
This was so incredible and easy to make the night before Thanksgiving! I’ve made other chocolate pies with tofu and they were never very good, but this one is a dream! Thanks for your recipe!
I only have canned coconut cream. Can I use this instead of coconut milk. Thanks in advance!!
I’ve never tried that but I would suggest thinning it out to the consistency of very creamy milk.
Hi there. I can’t consume caffeine so I am wondering if anyone has tried making this with carob powder and carob chips. I know the flavor will be different, but I think the consistency should be the same. Just curious if you’ve tried it or received any feedback about this. Thank you!
Hi Dawn! Hmm, I’ve never worked with carob before, so I really do not know. I’ve heard they can be tricky to melt properly. Also, they are much, much sweeter than chocolate chips, so I imagine the pie would be quite sweet. But let me know if you try it!
Hi, can you use peanut butter instead? If so, what happens to the consistency? Thanks.
Hi Paul! Hmmm, not sure about that. Raw cashew butter has exceptional firming qualities. You can try peanut butter if you like, but just be prepared it will of course change the flavor (it’s less sweet than cashew butter) and be softer. I *think* it will be firm enough in the fridge, it just may get softer at room temperature than with the cashew butter. Let me know if you try it!
Can anyone confirm how much 400 grams of chocolate chips equals in cups?
Hi Leah! It can vary a bit if you are using mini chips or the regular size since they can fill up the cup a bit different, which is why I strongly recommend weighing them, but it is about 2 1/4 cups, so I would go with that. There is not automatic grams to cups conversion because it will vary depending on what you are weighing and the recipe itself.
Hi!
Thank you for this lovely recipe! This was such a quick and easy pie to make and the results were spectacular.
For people asking about a sub for the cashew butter- I used unsweetened sunflower seed butter ( Sunbutter) and it worked great! The pie was still very firm, definitely not pudding like, more like a ganache/truffle filling. There was a subtle Sunbutter flavor but not overpowering, at least not for my family. Just wanted to share for other people who can’t have cashews!
And it is very rich. A small slice is all you need. I think I might split the filling into 2 pies next time and then top each one with a big layer of vegan whipped cream.
Thanks again!!
So wonderful to hear Amy! I’ve suggested sunbutter to many as a sub, so I’m glad to hear it turned out awesome!
Hi Brandi! I will be traveling for Thanksgiving. Can the pie crust and filling be separately prepared ahead and assembled ~48 hours later? If so, can the crust travel as a ball, not formed on a pie plate?
Hi Isabel, you could make the crust the day before, but the filling, you can’t really make separately, because it starts to firm up as it’s chilled and it has to setup and firm up IN the baked crust.
Wow. This looks really good! But it seems like a lot of chocolate chips! Most other recipes use around one cup.
Thanks! Well, I can’t speak for other people’s recipes since I don’t base mine on others, but rather create them uniquely on my own through lots of testing until I reach a recipe I’m happy with. My pie does not rely on tofu or starches to thicken like maybe what else you are seeing out there. Also, this is a VERY thick, tall chocolate pie, not a short one, so there is a heavy amount of filling to accommodate that. It works wonderfully. As you can see, readers above love the recipe, so definitely give it a try!
This pie is INSANE!! I made it in honor of my dad – he would have been 78 yesterday, and he loved chocolate pie. I made it and then delivered a few pieces to my mom and my brother and his family, and it was a huge hit. It is decadent and just freakin’ amazing. I’m glad I took the time to make my own cashew butter – it took some patience because I don’t have a super high-power food processor, but it got to where it needed to be. I just had to stick with it for several minutes and take breaks to scrape it down. I’m wondering if that binding power of the cashew butter would also work in pumpkin pie. I haven’t found a good vegan alternative to the eggs in a pumpkin pie – i think you have a recipe for that, and I will check it out too. Thank you for sharing this! Truly amazing. I will make it again soon!
Aww Jennifer, this meant so much to read! I’m so happy you made this in honor of your Dad who loved chocolate pie and very touched that you loved it so much. Thank you for leaving awesome feedback. And yes, definitely make my pumpkin pie! It is perfection, if I do say so myself, lol….no mushy blob texture, nice and firm, but creamy! It uses walnuts instead of cashews for a rich, buttery flavor. Definitely make that one!