This easy vegan chocolate pie is rich, dense, fudgy, and made without tofu or coconut milk. It’s a chocolate-lover’s dream and simple to prepare. Blend the filling, pour into a prepared crust, and chill – that’s it! The pie holds up beautifully at room temperature (for at least several hours) – great for potlucks and parties. Pair it with our popular gluten-free vegan pie crust for a gluten-free vegan dessert everyone will love!
Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
AuthorLori Rasmussen, My Quiet Kitchen
- ▢1 baked vegan pie crust I used a chocolate version of my GF/V pie crust; details above.
- ▢12 ounces dairy-free chocolate (check for allergens as needed) use 72% cacao for a dark chocolate pie or 60-65% (semi-sweet) for a sweeter pie
- ▢1 ¼ cups canned pure sweet potato or sweet potato you cook yourself
- ▢½ cup smooth raw almond butter, unsalted or sunflower seed butter for nut-free
- ▢3 to 4 tablespoons non-dairy milk
- ▢1 teaspoon vanilla extract
- ▢rounded ¼ teaspoon sea salt
- ▢3 tablespoons organic cane sugar, optional won’t need if using semi-sweet chocolate
- First, melt the chocolate. Place in a microwave-safe bowl and heat in short increments, stirring in between each heating once it starts to melt. Alternatively, melt the chocolate with a double-boiler set up on the stovetop.
- In a blender combine the sweet potato, almond butter, 3 Tbsp milk, vanilla, and salt. Blend to combine. Add the melted chocolate and blend again. The mixture will be very thick, so you may need to stop a few times to stir.
- If needed add another splash of milk to help with blending. Taste the pie filling and add sugar if desired. Keep in mind that once the pie is cold it will taste less sweet. Spoon into the crust and smooth the top.
- Refrigerate the pie uncovered until set, about 2 hours. Once the pie is firm, cover with plastic wrap and keep refrigerated until ready to serve. It’s fine and stays firm at room temperature for at least several hours, if needed.
Selecting a Chocolate
The type of chocolate you use will impact the sweetness of the pie. Just be sure to check the ingredient list for dairy. It’s usually pretty easy to find at least one dairy-free semi-sweet chocolate option at most grocery stores and multiple options for dark chocolate.
- With semi-sweet, around 60% cacao solids, the pie filling might be sweet enough without any additional sugar. Taste and decide.
- If using dark chocolate, around 70%, you may add sweetener to the blender.
- I used a 72% bar and included the optional sugar.
Storing the Pie
If making the pie in advance for a party, prep it the day before or early the day of so the filling has at least 2 to 3 hours to chill and set. Leftovers keep in the refrigerator for up to a week or in the freezer for up to one month. As always, make sure the pie is well protected from air to avoid freezer burn.
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