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I’ve been really craving a rich, creamy, chocolate cream pie that is not only dairy-free and vegan but that does NOT use tofu… which I’m sure works given how many people have posted about it.. but I think for many people this might be hard to mentally move past! SO I bring you this amazing recipe that is a dark chocolate lover’s dream without any added sugar, eggs, milk/cream or butter! Did I mention that other than baking the pie shell… this is a NO bake recipe?!
Also to be frank.. I tried twice to make a coconut whipped cream to put on top. As you can see, there is a whipped cream on top.. but that is is not mine and I’m not afraid to say it is VERY hard to make whipped cream from a can of coconut milk. I’m a seasoned food blogger and after two failed attempts I figured if I can’t get it right then I’m going to suggest you use Reddi-wip’s dairy free versions of their whipped cream (they have a coconut and an almond milk based one.. just be sure to read the directions because they are slightly different than just shaking it!)
Ingredients
Pre-Baked Pie Crust
- 1 9 inch deep pie crust, pre-baked and cooled baked according to the instructions on your pie crust. For a vegan and dairy-free option I suggest finding a graham cracker crust that does not use butter (most grocery stores should carry this). If your pie crust is shallow, consider making two pies with the filling.
Chocolate Pie Filling
- 1 13.5 oz can of full-fat coconut milk
- 2 cups dairy-free semi sweet chocolate chips I used Lily's
- 1/3 cup unsalted cashew butter
- 2 tablespoons natural cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant coffee
- 1/8 teaspoon salt
Optional
- dairy-free whipped cream I used Reddi-whip canned coconut whipped cream
- dairy-free chocolate shaved for topping (you can use a knife or a fine grater or zester)
Instructions
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Be sure to bake your pie crust beforehand and let it cool to room temperature before filling it!
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Add the coconut milk to a high speed blender (e.g., Vitamix) and blend until very well combined.
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Use a double boiler method to melt the chocolate, by placing a metal bowl on top of a small pot with boiling water and adding the chocolate to the bowl, stirring continuously until melted and there are no clumps. Transfer chocolate to the blender with the coconut milk.
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Add in the cashew butter, cocoa powder, vanilla extract, instant coffee and salt. Blend until very smooth and creamy.
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Fill your pie crust. To set the pie, either chill overnight in the fridge or freeze for an hour and then transfer to refrigerator for a few hours to set completely.
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When you're ready to serve, top with optional dairy-free whipped cream and shaved chocolate and enjoy!
What do you think?