Chocolate Cream Pie (vegan, paleo)

by Sara Lilian



This chocolate cream pie is one of the dreamiest vegan, paleo desserts that I make! A sense of raw chocolate euphoria sets in as you sink you teeth into the layers of vegan whipped cream, chocolate cream, a layer of hidden dark chocolate, and the “buttery” and crisp pie crust. This pie is sure to win admirers anywhere it is served!

*Initially I used medjool dates to sweeten the chocolate cream by simply blending them in, but I have changed it up and am now using maple syrup as I found the maple syrup to create a smoother and even creamier pie filling. If you’d like to use 6 to 8 medjool dates instead you can, they will just require more blending time. And if your coconut cream gets a little runny from the extended blending, you can usually remedy that by putting it into the fridge to chill for a few hours, as the chilling will usually help thicken the coconut cream again. Another option is to use my low sugar chocolate mousse recipe that is made from blending dried figs with regular liquid coconut milk, as the dried figs work their magic to create volume and a nice thick cream. The itty bitty fig seeds will be a bit noticeable in the texture, but I still love it, especially for a simple, easy to make chocolate pudding treat. Feel free to also cut back on the amount of maple syrup used in this recipe or use a few drops of stevia to sweeten it instead.

Chocolate Cream Pie

Servings: 8 to 10

Almond Flour Pie & Tart Crust Recipe

1 1/2 cups blanched almond flour
2 Tablespoons coconut flour
4 Tablespoons coconut oil (or organic palm shortening)
3 Tablespoons maple syrup
2 teaspoons vanilla extract
pinch of sea salt

Preheat oven to 325*F.

Mix pie crust ingredients together in a bowl.

Grease a tart pan with a little coconut oil. If using a larger tart pan or pie pan I recommend lining the pie pan with parchment paper for easy removal of the pie crust.

Using your fingers spread the pie crust dough into a thin even layer in the tart pan or pie plate. Use a fork to lightly poke holes in the bottom of the pie crust to help prevent bubbling up when baking.

Bake pie crust for 12 to 14 minutes, until lightly golden brown. Check on pie crusts half way through baking, and gently push down any spots that may have bubbled up during baking. I like the crisp texture and buttery flavor of the crust when you let it get to a light golden brown, watch carefully the last few minutes of baking to avoid burning.

Chill after baking.

Chocolate Cream Pie Ingredients

1 batch of almond flour pie crusts (see below)
1 1/2 cups coconut cream
6 Tablespoons maple syrup (see notes about *dates, other liquid sweetener, or a few drops stevia)
4 to 6 Tablespoons raw cacao powder (or cocoa powder)
1 batch raw chocolate (from chocolate chip recipe here)
1 cup coconut whip cream (recipe here)

Chocolate Cream Pie Filling Directions

Chill your favorite full fat coconut milk overnight, or you can use coconut cream. I chill 1 Aroy-D 33 oz carton of full fat coconut milk or 3 smaller 8 oz cartons overnight (I actually keep a stash in the fridge at all times as I love working with coconut cream). Reserve 1 can for the coconut whip (or set aside 1/3 of the 33 oz carton).

After chilling, I spoon out the top layer of coconut cream and whip it with 4 to 6 Tablespoons cacao powder + 6 Tablespoons maple syrup + vanilla extract into a blender or mixer. This is a really forgiving recipe, so don’t stress on the exact measurements if you end up with more or less of the coconut cream after chilling the cans/cartons, just sweeten it to taste.

You can use the remaining “coconut water” in other smoothie recipes or soups. Or add a little splash if needed for help in blending. Blend until chocolate is incorporated, be careful not to over blend! Scoop out into a bowl, set in the fridge.

Next make a batch of raw chocolate using my chocolate chip recipe, but instead of pouring the chocolate into a chocolate chip mold you will spoon a little chocolate into each chilled pie crust to create a hidden layer of raw dark chocolate. I tilt each tart shell to help swirl the chocolate so the inside is coated well.

This layer of chocolate also helps keep the pie crust nice and “crispy”. Chill chocolate lined pie crusts. Pour remaining chocolate onto a piece of parchment paper in a small casserole dish, and then put in the freezer. You can then chop up this extra bit of chocolate to use as a garnish for the pies. Or make some chocolate chips for a garnish.

Spoon chocolate cream into each tart/pie crust. Chill the tarts/pie while you whip up the coconut cream from this recipe (basically what we did above, but this time w/o adding chocolate, I also use less sweetener and a few drops of this magical coconut extract. I make about 1 cup of coconut cream, but you can make a bit more if you’d like.

Pies will keep in the fridge for a few days, or you can store them in the freezer. If storing in the freezer allow them to fully defrost before serving.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy