Dessert. I am a huge fan. I love cookies. I love chocolate. I love cake. Muffins? Yes. Ice cream? You bet. I shamelessly love dessert, which is a bit tricky because I’m also super sensitive to sweets. I’m no longer able to eat desserts from any bakeries- even those that are ‘healthy-like’. You know the ones that use gluten-free flour and natural sweeteners – it’s all too sweet for me. So creating desserts that offer that sense of decadence without being too sweet is a fine balance. Cookies without enough sweetener quickly become sandy lumps of stuff stuck together. Ice cream without the right amount of honey is basically just frozen coconut milk. And so it is a dance. A dessert dance, if you will.
But when I hit a home run? Shazaaam.
Chocolate Cream Pie
I first made this Chocolate Cream Pie when Josh and I had our work families over for a holiday dinner. Though most of us are riding the health train, not all of our partners are. That’s how I knew this was a winner! When someone who is accustomed to regular treats with regular sugar wants a second (or third!) slice of a dessert made with whole, unprocessed ingredients and only a moderate amount of sweetener, well then we are rocking and rolling. And that is what happened with this coconut cream pie.
This vegan and paleo coconut cream pie recipe hits the mark as works with so many dietary restrictions and allergies! It is:
- Dairy-free
- Gluten-free
- Grain-free
- Soy-free
- Sesame-free
- Vegan
- Paleo
- Egg-free
It does have nuts, and though you may find recipes online that make a great pie filling using just coconut oil, coconut cream and avocado, this is not that recipe.
To make this extra fancy (and full disclosure – try and cover up the marks from slicing a still frozen cake), I drizzled on some of the chocolate from the Chocolate Chunk recipe that I offer in the free Culinary Nutrition Mini Training with the Academy of Culinary Nutrition. (You can take advantage of that training here).
Make Ahead Bonus!
One of the many things I love about this recipe is that because it sets in the freezer, you can actually make it ahead of time, like days before your event. One less thing to worry about!
Now – time to make this awesome chocolate cream pie and impress your friends!
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Chocolate Cream Pie (Vegan and Paleo)
- Total Time: 25 mins
- Yield: 8 servings 1x
Description
A delicious and decadent gluten-free and dairy-free chocolate cream pie that is both vegan and paleo friendly.
Ingredients
Crust
- 1 cup medjool dates
- 1/2 cup almonds, coarsely chopped
- 1/2 cup pecans, coarsely chopped
- 1/4 cup unsweetened shredded, dried coconut
- 1 Tbsp coconut oil
- pinch of salt
Filling
- 3/4 cup coconut milk
- 1/2 cup water
- 2 cups cashews
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- 1/2 cup cacao powder
Instructions
Crust
- In your food processor, combine dates, almonds, pecans, coconut, coconut oil, salt and process until it’s a crumbly texture that sticks together between your fingers.
- Transfer to a 9 inch round pie dish and press down evenly and firmly around the bottom and up the sides. Set aside while you make the filling.
Filling
- In your high speed blender, blend together coconut milk, water, cashews, maple syrup, coconut oil, and vanilla extract. Blend until smooth. If using a food processor, pause every so often to clean down the sides and then process until smooth.
- Reserve 2 Tbsp of mixture and set aside.
- Add cacao to the blender and mix until fully integrated.
- Pour cacao mix into your pie crust.
- Drizzle on the reserved white mixture and then using a knife, gently swirly it around to create the white and brown pattern. Once swirled, give the pie a little jiggle to level out the filling.
- Transfer to freezer to set.
Serving
- Remove from freezer 10 minutes before serving.
- Option to drizzle on melted chocolate
- Prep Time: 25 mins
- Category: Dessert
45 responses to “Chocolate Cream Pie (Vegan and Paleo)”
Do I need to soak cashews for this recipe?
You don’t. There is enough liquid to help everything blend together well.
How long do you leave it in the freezer? I’ve made vegan key lime pies before and after pulling out of freezer has icey texture not creamy. Do you just freeze like 30-45min to set and then transfer/keep in refrigerator until serving?
It depends on how full your freezer is, which can affect freezer temperature. But usually about an hour would be what it takes, and keep in the freezer until 10-15 minutes before serving. If you’re making this a few days ahead of time, you could wrap/cover the pie so it doesn’t get icy.
is the 3/4 cup coconut milk unsweetened or coconut milk in a can? thank you
Yes, it’s unsweetened coconut milk from a can – not the coconut milk beverage that comes in a carton like almond milk. That will be too thin.
This pie is sooo good!!! And I cannot believe that is healthy as well! I made with exactly the same ingredients, no alteration at all! Everyboy here is sending you kisses and a big thank you!
★★★★★
So glad you enjoyed it!
What can I use instead of pecans, I don’t like them? I am also allergic to walnuts.
You could use more almonds instead.
So, it didn’t occur to me until I was making the filling that you probably meant coconut milk from the can and not the beverage, but the beverage is all I had at the time, so I made it anyway. Serving it tonight for dinner guests. My husband and I tasted a small piece and it tasted good in its still frozen form so fingers crossed that turns out ok once it’s thawed out a bit.
Hi Meghan! One question. What can we use instead of medjool dates that’s low in GI for the crust?
You could try prunes instead.
Yes! Yes! Yes!!! You have done it again, Meghan. The filling in this pie is absolutely amazing. I can’t wait to make it again :)
Thanks! Can I substitute cashews for hazelnut?
Give it a try and let me know how it works out!
Looks soooo creamy and delish. It looks like my grandma’s chocolate pie which I miss dearly and I cannot wait to make this. Thank you!
Hi Meghan,
This is such a great dessert! I made it; friends who I shared it with have made it; my sister in Toronto made it – all to rave reviews! Definitely a keeper. I need to invite friends over so I can make it again… if I don’t invite people over, I’m afraid I’ll devour the whole pie on my own :)
★★★★★
Yes, this is certainly a recipe that is best shared with loved ones. :)
This pie is incredible! Delicious, decadent and healthy! I made it for Thanksgiving and everyone asked for the recipe.
★★★★★
Best chocolate cream pie ever and so so easy to make! Every time I make it, I have to make two, one to serve to guests and one to keep in the freezer to enjoy later 😋
★★★★★
I have made this twice now…filling only…both times it has turned out amazing! I love how the cashews create a thick texture and take away from the coconut flavour. I had been searching for a chocolate pie filling recipe without tofu or only coconut milk/cream as the primary of the base. I will make this again (and again) thank you for posting!
★★★★★
That is fantastic! I’m happy you love it – it’s always a hit in my house, too.
This looks amazing. Wondering if you soaked the nuts before.
It is amazing! No, I didn’t soak the cashews beforehand.
Can I sub a nut milk or do I need to use coconut milk? Also, can I sub peanuts for the cashews (that’s what I have on hand)? I’m excited to try this recipe!
Coconut milk has a thicker texture, which is why I use it. I don’t eat peanuts, so I’ve never tried making a dairy-free filling with them. You could give them a try and see how it goes!
Hi could you make them in little muffin tins to make small ones? Thx
I haven’t tried it, but you probably could.
What can I substitute for the 2 cups of Cashews?
Thank you!
I haven’t tried this recipe with another nut. You could try almonds, but soak them first so they are easier to blend. Brazil nuts could be an option, too.
I just finished listening to your podcast on the broken brain and loved your story. I found your blog and this recipe! Quick question. Are you using coconut milk from the can or coconut milk from the carton (like silk brand)? Can’t wait to try this! Thanks!
Thank you and I hope you try this recipe! I use the coconut milk in a can – and that’s true for most of the recipes you’ll see on this site using coconut milk. I’ll either use the canned version, or homemade coconut milk.
This pie is so next level. I have a ton of food allergies in my family and this pleased everyone for a delicious treat. Question, the crust is also wonderful on its own. Can I use it with other pie recipes? Can it be baked? I would love to try an apple or blueberry pie?
Thanks again for an amazing recipe
★★★★★
Hi Kia! You can certainly use this crust for other recipes, too. I haven’t tried baking it before, though I have a hunch that the crust would burn if you tried to bake it for more than 10 minutes.
Wonderful! I’ve done a lot of vegan baking and raw dessert prep over 20 years and this is for sure a keeper. Very rich – I think you could easily get 20 modest servings from one pie. Lovely!
I don’t have a Vitamix blender. Has it worked with other blenders or food processors for others?
thanks for your comments
Hi Tricia! This recipe should still work in a traditional blender or processor, though it won’t be quite as smooth. It depends on the strength of your food processor or blender too – some of them are strong even if they aren’t high speed!
Thank you Meghan,
I am making the recipe tomorrow. When I click on “melted chocolate” I do not see any melted chocolate recipe there.
Hi Alina! The link should take you to a free mini training, where you can learn to make a bunch of sweet treats including homemade chocolate.
I’m on an elimination diet and can’t eat legumes. Is there a good substitute for cashews? I have lupus. Thanks!
Hi Bianca. You could try swapping in almonds, but you’d need to soak them first so they would blend smoothly. Another option is to play around with the filling by adding more coconut oil and then swapping in coconut cream or coconut milk for the cashews.
I will try that! Thank you so much, Meghan!
I have made this recipe several times now; just love it! I make it in a deep tart pan for easy removal; cut them into pieces( putting parchment between the layers) and store them in the freezer, in a lidded glass container. Pop them out in the amount I need for dessert. Family fave
★★★★★
What I love about this recipe is that it works for Passover as well! Many people have been asking me for desserts that work for a variety of different conditions, and, unless someone has a nut allergy, this is a perfect dessert for the Seder nights. :-)
★★★★★