Description
A rich and creamy vegan chocolate pie with a gluten-free crust, featuring deep cocoa flavor and a silky smooth filling. Perfect for a decadent yet plant-based dessert.
Ingredients
- 1 1/2 cups gluten-free chocolate cookie crumbs
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1 1/2 cups full-fat coconut milk
- 1 cup dairy-free dark chocolate, chopped
- 1/4 cup maple syrup
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix gluten-free cookie crumbs, melted coconut oil, and maple syrup until combined.
- Press mixture firmly into a pie pan to form an even crust.
- Bake crust for 10 minutes, then let cool completely.
- In a saucepan over medium heat, warm coconut milk until just simmering.
- Remove from heat and add chopped chocolate, stirring until smooth.
- Whisk in maple syrup, cocoa powder, vanilla extract, and sea salt until fully combined.
- Pour filling into the cooled crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Slice and serve chilled.
Notes
- Use high-quality dairy-free chocolate for best flavor.
- Chill overnight for a firmer texture.
- Top with coconut whipped cream or fresh berries before serving.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 16 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
