With a raw cakey chocolate crust and a decadently creamy chocolate filling, this gluten-free and vegan Chocolate Cream Pie will make you swoon! No baking necessary. Thanks to Hu Kitchen for sponsoring this post.
Sometimes, a recipe turns out better than you ever could’ve hoped for on the first try. It turns out more flavorful and more decadent than you’d imagined, and it’s absolutely luscious. This is one of those recipes.
The intention here was to make a chocolate vegan cheesecake with a softer date-based crust. I wrote the recipe out before I started, as I usually do, and got to testing. As I mixed up each layer, I tasted and adjusted the recipe as I went. First, adding extra cacao powder and salt to amplify the flavors. Then, layering on freshly whipped coconut cream to help cut through the decadent chocolate richness.
The small tweaks took the recipe from good to great, while staying a simple, easy-to-make recipe. When my boyfriend Kyle took his first bite, he freaked out and said it was one of my best things I’ve ever made. After my Dad tried it, he said the same thing. These two have tried most of my best desserts so this is a high compliment.
I asked Kyle what he thought it should be called was since I hadn’t named the recipe yet. He said: “well it’s chocolate cream pie, so you should call it that right???” Yes Kyle, I should. This has all the goodness of my vegan cheesecake recipes, so that’s what it was named after in my head. But I left out the tangy elements like the usual lemon juice…so it turned out less like cheesecake and more pure, rich, unadulterated chocolate goodness. Chocolate cream pie it is! Now if you need more convincing…
Let me tell you why you NEED to try this Vegan Chocolate Cream Pie.
First up, it will satisfy your deepest, darkest chocolate cravings with the soft cacao crust and the chocolate filling, which we make with chocolatey with Hu Kitchen Gems – A.K.A. the most delicious chocolate baking chocolate to exist! The Hu Kitchen Gems are sweetened with just three ingredients: cacao, coconut sugar, and cacao butter (all organic) and come in the cutest hexagon shape, perfect for garnishing your pie.
The recipe does require some cashews soak, but you can speed up the soaking process by covering your raw cashews with boiling water to help them soften faster! Let the pie chill in the freezer so it firms up faster, too.
This Vegan Chocolate Cream Pie won’t melt as quickly as most other vegan cheesecakes since the chocolate helps it stay nice and firm. This is a big plus in my book – no one likes a melting dessert (except ice cream).
I wouldn’t recommend skipping the whipped coconut cream either. It helps cut through the richness of the two dark chocolate layers and adds some lightness to the chocolate cream pie. Bring this one to your next gathering and you’ll be the star of the party. Or, just make it on your next date night (with your beau or yourself!) and serve yourself a big slice ;) enjoy!!Print
With a raw cakey chocolate crust and a decadently creamy chocolate filling, this gluten-free and vegan Chocolate Cream Pie will make you swoon!
For the cakey crust
- 1¼ cups (120g) almond flour
- ¾ cup (about 130g) Medjool dates, soaked in hot water for 10 minutes if they’re not soft, drain before using
- ¼ cup (21g) cacao powder
- 2 tablespoons (25g) coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
For the chocolate filling
- 1½ cups (180g) raw cashews (soaked in water for at least four hours or preferably overnight, drain and rinse before using)
- ½ cup (114g) full-fat canned coconut milk
- 4 oz. (113g) Hu Kitchen Gems, melted
- ⅓ cup (113g) pure maple syrup
- 2 tablespoons (25g) refined coconut oil, melted and cooled
- 2 tablespoons (11g) cacao powder
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- 1 can coconut whipping cream
- Hu Kitchen Gems
- Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. You could also use an 8″ springform pan if you want a thinner pie. Set aside.
- Add the almond flour, pitted dates, cacao powder, coconut oil, vanilla extract, and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Don’t over process, or it will get oily! Press evenly along the bottom of the prepared pan.
- In the same food processor or high-powered blender used for the crust (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 to 4 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk to get it to blend smoothly if your blender isn’t super high-powered.
- Pour the filling into the prepared pan over the chocolate. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
- Place in the freezer to set for at least 3 hours or in the refrigerator for at least 6 hours, or until completely firm, before topping with whipped coconut cream.
- Once the filling is firm, garnish with whipped coconut cream and more Hu Kitchen Gems.
If you want to make this ASAP, you can pour boiling water over the raw cashews and just let them soak for about an hour or so. They might not get quite as soft, but after blending they’ll be almost just as creamy!
- Category: Dessert
- Cuisine: American
Keywords: chocolate, vegan, cream, pie, coconut, whip cream, frosting, gluten-free