This super easy Vegan Chocolate Cream Pie with an oreo cookie-like crust is the ultra rich no-bake dessert of your DREAMS. Without tofu, cashews, or coconut milk!
Originally published June 7, 2018. Updated May 24, 2020.
A.k.a. chocolate filled chocolate sprinkled with chocolate drizzled with chocolate pie.
Chocolate overload in the best kind of creamy no-bake way.
The drizzling and sprinkling parts aren’t fully necessary, but once you’ve got a homemade chocolate “cookie” crumb crust filled with the silkiest THREE INGREDIENT cream filling why stop there?
The ratio of easy to irresistible with this pie is borderline a problem. Borderline how is this possible? Borderline you may never make another chocolate dessert again. Borderline you better have seven chocolate-loving friends nearby before you and all the slices become one. Not all at once, it’s RICH, but in the fridge = hard to resist.
A good kind of problem. And a great kind of recipe to have up your sleeve for bringing to summer gatherings and elevating yourself to best (no)-baker status.
We’re just going to get right into the details so you can get right into the kitchen…
The crust. If you took an oreo crust, subtracted the oreos, kept the rich chocolatey crumb texture, and did it all with just 4 ingredients plus a blender – that would be this crust. Nuts, cacao powder, coconut oil, and salt. I used almonds, but any kind will work. You could even try hemp seeds or shredded coconut for a nut-free variation. I chose not to sweeten the crust since the filling is quite sweet, but you can add two tablespoons maple syrup if you want.
And don’t forget to save about one half cup of the crust mixture for sprinkling on top!
If you want a lower fat crust, try THIS one made with crispy rice cereal.
Or if you want an oil-free crust, you can make a date-based crust with 2 cups nuts (or even oats) + 1/2 cup cacao powder + about 10-12 pitted medjool dates blended until sticky. It will be more chewy and less cookie-like.
The filling. The simplicity of this filling puts all other chocolate cream pies to over-complicated shame. Almond milk, dates, and unsweetened chocolate – that’s it! The almond milk can be swapped for any kind of non-dairy milk, even coconut milk if you want it extra rich, but just the carton stuff (or homemade) is fine. The melted chocolate is what makes it rich and set in the fridge, so no you can’t use cocoa powder here.
It’s important to blend the dates and milk first until it’s VERY smooth and chunk-free, then add the chocolate. We don’t want the dates to even be detectable.
If you want a lower fat creamy chocolate dessert, try THIS one instead.
You can refrigerate or freeze this pie. From the fridge the texture will be softer, almost like pudding but still sliceable. Frozen it will be much more firm, and probably need about 10 minutes of thaw time before slicing.
Happy pie no-baking to you!Print