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No-Bake Chocolate Cream Pie

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 8 hours (chilling)
  • Total Time: 8 hours 30 minutes
  • Yield: 8 slices 1x
  • Category: pie
  • Method: no bake
  • Cuisine: american

Description

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!


Scale

Ingredients

Crust*

  • 2 cups (280g) almonds (or nuts of choice)
  • 1/2 cup (40g) cacao powder
  • 1/2 tsp salt
  • 1/4 cup (50g) coconut oil

Filling


Instructions

  1. For the crust, blend the nuts, cacao powder, and salt until coarsely ground.
  2. Add the coconut oil. Blend/stir until the texture is moist and crumbly but holds together when pressed.
  3. Press into the bottom of a pie pan and up the sides, reserving about 1/2 cup for topping.
  4. For the filling, blend the milk and dates on high until very smooth.
  5. Melt the chocolate.
  6. Add melted chocolate to the blender and blend until combined.
  7. Pour into the crust and smooth the top. Sprinkle with the remaining crust chunks and chocolate chips. Drizzle with melted chocolate.
  8. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours.
  9. Slice and enjoy!

Notes

*For an alternative crust: Grind your favorite cereal (I like brown rice crisps) in a food processor. Add 1/4 cup cocoa powder, 2 tbsp maple syrup, 1/2 cup nut/seed butter, and a pinch of salt. Process until sticky and crumbly. Press firmly into the pan (you will not have enough for sprinkling on top with this option).


Nutrition

  • Serving Size: 1 slice
  • Calories: 428
  • Sugar: 17g
  • Sodium: 231mg
  • Fat: 31g
  • Saturated Fat: 14g
  • Carbohydrates: 33g
  • Fiber: 10g
  • Protein: 10g

Keywords: dessert, dairy free, no bake, easy, dessert, summer, chilled, blender, silk pie, mousse, pudding, mud pie