Vegan Dark Chocolate Pie
Rich, fudgy, and deeply satisfying, this dark chocolate pie is the kind of dessert that makes people ask for the recipe before they've even finished their slice. The no-bake crust comes together in a food processor using raw almonds and pitted Medjool dates — no butter, no eggs, no baking required — and it presses into a pie dish with a texture that's dense, chewy, and genuinely delicious. The filling is where the magic really happens: full-fat coconut milk is gently heated and poured over vegan chocolate chips, creating a silky ganache that sets into something almost truffle-like after a few hours in the fridge. A touch of maple syrup and vanilla round out the flavor, and an optional pinch of flaky sea salt on top makes the whole thing taste like it came from a fancy patisserie. This pie serves 8, which means it's just as at home at a dinner party as it is sliced straight from the fridge on a Tuesday night. Because every component is plant-based from the start, there's no swapping or substituting — it just works, cleanly and completely. Let it chill the full four hours and you'll be rewarded with clean slices and a filling that holds its shape beautifully.
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- 3 tbsp unsweetened cocoa powder
- ¼ tsp fine salt
For the filling
- 2 cans (13.5 oz each) full-fat coconut milk
- 10 oz vegan chocolate chips
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp fine salt
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Add the almonds to a food processor and pulse 8–10 times until coarsely chopped. Add the pitted dates, cocoa powder, and salt, then process continuously for 30–45 seconds until the mixture clumps together when pressed between your fingers — it should hold its shape without crumbling.
- 2
Transfer the crust mixture to a 9-inch pie dish. Using the bottom of a measuring cup or your fingers, press it firmly and evenly across the bottom and up the sides of the dish to form a uniform crust about 1/4 inch thick. Place in the freezer while you make the filling.
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