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I should call this Death by Chocolate Pie or Heaven in a Chocolate Pie :). There is chocolate, all smooth and delicious in the filling and chocolate in the crust. I added some cashew cream on top but really you can drizzle some melted chocolate and basically be in chocolate coma for the rest of the day. A very good coma I must say.
The filling is coconut milk and melted dark chocolate. The crust is almonds, oats, cocoa and just a little oil. Add more or less cocoa to the crust to chocolatey preference. You can make the filling with blended up silken tofu and melted chocolate as well. I like mine with coconut milk :). The filling melts in the mouth and the crust adds another punch of chocolate just when you thought the silky chocolate is all gone. Look at the slice below.. that filling and the crust! And this is perfect for Mother’s day too!
That’s it, no more chocolate recipes for a month. I need to do a no-chocolate cleanse to get over this one.
I am bringing this Vegan Chocolate Silk Pie to Ella’s virtual baby shower! If you haven’t stopped my Pure Ella before, do drop by to say hi. Ella’s space is filled with brightness, beauty and joy, happiness, hard work and fun.
Melt in my mouth! I was not going to take this bite photograph, then decided it looked too good to not. Hence, my messy plate 😉 also ignore my attempt at cashew cream piping. I don’t have any piping supplies.
This sudden turn of liking dark chocolate is going to be the bane of me this year. Even though I barely eat 1 helping in a day, when I make something, I have weeks when I crave some chocolate every day. And to imagine I would go years without any chocolate before :). mmm. chocolate.
A 5 yr old visitor ate one whole slice which was supposed to be shared with her mom. Let’s just say that we had an invisible trampoline in the house for the next 2 hours 😉
More awesome desserts on the blog.
Chocolate Chip Pudding Pie with Almond Date Crust. GF SoyFree
Pumpkin Mousse Layer Cake with Vanilla Sponge.
Current fave Chocolate chip cookie, Date Caramel Brownie Bars.
Tiramisu Cheesecake Brownie. GF
Dark Chocolate Silk Pie
Ingredients
Crust
- 1/2 cup oat flour, ground certified gf oats
- 3/4 cup almond flour, ground almonds, grind with some oats or starch for a finer grind
- 1 Tbsp cornstarch
- 1 Tbsp flax meal
- 3 Tbsp sugar
- 1/8 tsp fine sea salt
- 1/4 cup cocoa powder, 1 Tbsp more for dark chocolate crust
- 1 Tbsp solid coconut oil
- 1 Tbsp olive oil
- 1-2 Tbsp almond milk
Filling
- 15 oz can full fat coconut milk
- 1.5 Tbsp cornstarch
- 1 Tbsp cocoa powder
- 1/4 cup ground raw sugar
- 3 oz Theo 70% , or 85% dark chocolate bar 2/3 cup or 3 oz chocolate
- 3 Tbsp vegan semisweet chocolate chips
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
Instructions
Crust
- In a bowl, add all the dry ingredients and whisk. Add in the oils and mix until crumbs.
- Add the almond milk and mix into a smooth stiff dough. Roll out the dough between 2 parchment sheets to slightly larger than a 9 inch circle. Place in a greased pie pan and shape and seal edges. Chill for half an hour in the refrigerator. Prick holes. Bake for 16-17 mins at pre-heated 350 degrees F / 180ºc.
Filling
- Add coconut milk, cornstarch, sugar and cocoa powder to pan and whisk to mix the sugar well. Heat at medium heat and bring to simmering boil. The mixture will thicken as it starts to simmer. cook for another minute. total 8 to 9 mins. Take off heat and cool for a minute.
- Add the dark chocolate, semi-sweet chocolate, coconut oil, vanilla let sit for a minute.
- Whisk until all the chocolate melts and gets smooth. Taste and adjust sweet at this point. Pour the mix into the baked and cooled pie shell. Chill for a few hours or Freeze for 1-2 hours to make it easier to slice. Slice, thaw slightly and serve. Decorate with cashew cream or whipped coconut cream.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
Great recipe!
I made this last night with a slight twist –
1) Used Keebler’s ready pie crust (graham cracker), which is vegan
2) Since the chocolate batter was not quite enough to fill up the crust, I took a full can of Smucker’s Marshmallow Topping (which is vegan), mixed it with a heaping scoop of peanut butter, and added in some vegan chocolate chips, whisked it together, and then poured this on top of the pie and added a nice layer of extra sugar 🙂
3) Added in some oreo crumbles (also vegan)
There were some bites of pie that were a little cocoa-ey, but I think it may have just seemed this way because I am not used to eating dark chocolate.
Here’s a great list of “accidentally Vegan” foods (https://www.peta.org/living/food/accidentally-vegan/)
Omg just made this…it is to die for!
OK–I am making this awesome pie. Ran into a bit of difficulty with the crust and need your thoughts on where I went wrong. The crust was very crumbly and dry, even AFTER I’d added an extra bit of milk. I tried rolling it out but it just kept crumbling. So, I gave up and just packed it into the pie pan like the crust for the Salted Caramel pie. AND, so my idiocy, I was so busy getting the crust in the pie pan, I completely did NOT see to grease the pan. So, it just came out of the oven, smells great, looks good…just keeping my fingers crossed it will come out of the pan.
the crust can get crumbly depending on the oats and almonds and how finely they are ground. it is fine to pack it into the pan, or add more milk for a dough that stays together. i think if it was crumbly, it has better chances of not sticking to the pan post baking. fingers crossed. 🙂
It’s not sticking to the pan…so that may be the way to go for me. I’ll try it again tho and add more milk. The oats/almonds were pretty finely ground. It sure smells good!!
Also… is it coconut cream or just coconut milk?
coconut milk, you cna use coconut cream too. it will be even more decadent 🙂
Thanks, I’m also Swedish btw 😉