Inspiration from Meghan

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Chocolate Cream Pie (Vegan and Paleo)


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

Vegan coconut cream pie - 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.

Chocolate Cream PieThis 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.

raw chocolate cake - Chocolate Cream Pie

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!

Chocolate Cream Pie (Vegan and Paleo)


Prep time: 

Cook time: 

Total time: 

Yield: 8 servings

A delicious and decadent gluten-free and dairy-free chocolate cream pie that is both vegan and paleo friendly.

  • 1 cup medjool dates
  • ½ cup almonds, coarsely chopped
  • ½ cup pecans, coarsely chopped
  • ¼ cup unsweetened shredded, dried coconut
  • 1 Tbsp coconut oil
  • pinch of salt
  • ¾ cup coconut milk
  • ½ cup water
  • 2 cups cashews
  • ½ cup maple syrup
  • ⅓ cup coconut oil
  • 1 tsp vanilla extract
  • ½ cup cacao powder

Make It Like So
  1. 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.
  2. 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.
  1. 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.
  2. Reserve 2 Tbsp of mixture and set aside.
  3. Add cacao to the blender and mix until fully integrated.
  4. Pour cacao mix into your pie crust.
  5. 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.
  6. Transfer to freezer to set.
  1. Remove from freezer 10 minutes before serving.
  2. Option to drizzle on melted chocolate

Chocolate Cream Pie

41 Responses to “Chocolate Cream Pie (Vegan and Paleo)”

  1. Jennifer said…
    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 :)
    • Meghan Telpner said…
      Yes, this is certainly a recipe that is best shared with loved ones. :)
  2. Brabs said…
    This pie is incredible! Delicious, decadent and healthy! I made it for Thanksgiving and everyone asked for the recipe.
  3. Josie said…
    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 😋
  4. R said…
    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!
    • Meghan Telpner said…
      That is fantastic! I'm happy you love it - it's always a hit in my house, too.
  5. Vivianne Poirier said…
    This looks amazing. Wondering if you soaked the nuts before.
  6. Brianna Pietrowski said…
    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!
    • Meghan Telpner said…
      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!
  7. Kimberly Chin said…
    Hi could you make them in little muffin tins to make small ones? Thx
  8. Brenda said…
    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!
    • Meghan Telpner said…
      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.
  9. Kia said…
    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
    • Meghan Telpner said…
      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.
  10. Elizabeth said…
    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!

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