This super easy Vegan Chocolate Cream Pie with an oreo cookie-like crust is the ultra rich no-bake dessert of your DREAMS. Without tofu, cashews, or coconut milk!
A.k.a. chocolate filled chocolate sprinkled with chocolate drizzled with chocolate pie.
Chocolate overload in the best kind of creamy no-bake way.
The drizzling and sprinkling parts aren’t fully necessary, but once you’ve got a homemade chocolate “cookie” crumb crust filled with the silkiest THREE INGREDIENT cream filling why stop there?
The ratio of easy to irresistible with this pie is borderline a problem. Borderline how is this possible? Borderline you may never make another chocolate dessert again. Borderline you better have seven chocolate-loving friends nearby before you and all the slices become one. Not all at once, it’s RICH, but in the fridge = hard to resist.
A good kind of problem. And a great kind of recipe to have up your sleeve for bringing to summer gatherings and elevating yourself to best (no)-baker status.
We’re just going to get right into the details so you can get right into the kitchen…
The crust. If you took an oreo crust, subtracted the oreos, kept the rich chocolatey crumb texture, and did it all with just 4 ingredients plus a blender – that would be this crust. Nuts, cacao powder, coconut oil, and salt. I used almonds, but any kind will work. You could even try hemp seeds or shredded coconut for a nut-free variation. I chose not to sweeten the crust since the filling is quite sweet, but you can add two tablespoons maple syrup if you want.
And don’t forget to save about one half cup of the crust mixture for sprinkling on top!
If you want a lower fat crust, try THIS one made with crispy rice cereal.
Or if you want an oil-free crust, you can make a date-based crust with 2 cups nuts (or even oats) + 1/2 cup cacao powder + about 10-12 pitted medjool dates blended until sticky. It will be more chewy and less cookie-like.
The filling. The simplicity of this filling puts all other chocolate cream pies to over-complicated shame. Almond milk, dates, and unsweetened chocolate – that’s it! The almond milk can be swapped for any kind of non-dairy milk, even coconut milk if you want it extra rich, but just the carton stuff (or homemade) is fine. The melted chocolate is what makes it rich and set in the fridge, so no you can’t use cocoa powder here.
It’s important to blend the dates and milk first until it’s VERY smooth and chunk-free, then add the chocolate. We don’t want the dates to even be detectable.
If you want a lower fat creamy chocolate dessert, try THIS one instead.
You can refrigerate or freeze this pie. From the fridge the texture will be softer, almost like pudding but still sliceable. Frozen it will be much more firm, and probably need about 10 minutes of thaw time before slicing.
Happy pie no-baking to you!
No-Bake Vegan Chocolate Cream Pie
- Prep Time: 15 minutes
- Cook Time: 8 hours (chilling time)
- Total Time: 8 hours 15 minutes
- Yield: 8 slices 1x
- Category: dessert
- Method: no bake
- Cuisine: american
Description
This super easy Vegan Chocolate Cream Pie with an oreo cookie-like crust is the ultra rich no-bake dessert of your DREAMS. Without tofu, cashews, or coconut milk!
Ingredients
Crust
- 2 cups (280g) almonds (or nuts of choice)*
- 1/2 cup (40g) cacao powder
- 1/2 tsp salt
- 1/4 cup (50g) coconut oil**
- Optional: 2 tbsp maple syrup***
Filling
- 6oz unsweetened chocolate
- 2 cups (480g) almond milk (or milk of choice)
- 1 cup packed (200g or about 12 dates) pitted medjool dates
Instructions
- For the crust, blend the nuts, cacao powder, and salt until coarsely ground.
- Add the coconut oil. Blend/stir until the texture is moist and crumbly but holds together when pressed.
- Press into the bottom of a pie pan and up the sides, reserving about 1/2 cup for topping.
- For the filling, blend the milk and dates on high until very smooth.
- Melt the chocolate.
- Add melted chocolate to the blender and blend until combined.
- Pour into the crust and smooth the top. Sprinkle with the remaining crust chunks and chocolate chips. Drizzle with melted chocolate.
- Refrigerate or freeze overnight, or for at least 8 hours.
- Dust with powdered sugar or coconut flour (looks like powdered sugar and you don’t taste it). Slice and enjoy!
Notes
*You can use seeds or shredded coconut to make it nut-free. **For an oil-free option, you can make a date crust with 2 cups nuts or rolled oats + about 12 pitted medjool dates. ***I personally don’t think it’s necessary since the filling is quite sweet, but if using add an extra 1/2 cup almonds.
Nutrition
- Serving Size: 1 slice
- Calories: 428
- Sugar: 17g
- Fat: 31g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 10g
Keywords: chocolate pie, vegan dessert, no-bake recipes
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This looks amazing!!! Does homemade nut milk work with this recipe or is it better with some of the store brand milks/thickeners ?
Oh yes, absolutely! It will be extra rich with homemade nut milk😋 I should clarify that, thanks for the comment. Enjoy!
OMG, that filling! It looks irresistible!! Such an easy to make recipe which will stop any chocolate cravings for sure. 🙂
Dangerously easy, I’m telling you🙊 Thanks for checking it out Ela!
I am seriously blown away at how decadent and delicious your desserts are! I love how they are made with wholesome dates and nuts but still taste amazing. Absolutely cannot wait to try this recipe!
Thank you so much for the kind words Brittany! Happy sunday 🙂
Hi! Which size is the pie pan for these quantities?
Just a standard 9 inch pie pan 🙂
So decadent! And perfect for all the chocolate lover’s in my life. It’s beyond magical that dates transform in so many different ways, and this fluffy chocolate filling has definitely got the classic whipped cream based version beat!!!
I’m not sure I could be friends with a chocolate hater haha, but yes the dates do amazing things for both texture and flavor. I wouldn’t say no to some whipped cream on top, but it certainly doesn’t need it–SO delicious as is😋
Oh, yes! I am definitely one of those chocolate lovers! I type this as I take another bite of 88% chocolate 😉
Oh man, if there were ever a chocolate indulgence dessert, this is it!! Love how you just piled it on for every single layer, haha, my kind of dessert! As soon as I saw your instagram video it reminded me of your chocolate melting pots and that is such a great idea to do a healthy filling as well for a chocolate cream pie! I love using chocolate bars for my raw dessert fillings because they set up so beautifully in the fridge and firm up nicely. I love how crunchy that crust looks too…I think I could call that a dessert snack in itself and just happily munch on that stuff for days, hahaha. Would kind of be like a granola then 🙂 I love that you added the extra crust bits on top too so that way you get that creamy and crunchy contrast going on that just sounds so darn heavenly to me right now! Awesome chocolate decadence Natalie!
Yep absolutely inspired by those little pots although a little more over the top I must admit😆 Isn’t melted chocolate such a magical ingredient for no bake things, I wish there was a non-chocolate equivalent besides coconut oil. I guess cacao butter, but that stuff can be tricky to work with for me. I saved the leftover crust crumbles and used them as a smoothie bowl topping–very good👌 Thanks for checking it out and happy new week, Brandi!
We made this today, yum! We cut the recipe in 8 to test it, maybe good thing or we would’ve eaten a lot more.
One substitution we made was a splash of stevia vanilla in the crust for the maple syrup.
The crust was excellent, reminded me of an ice cream cake crust but without all the chemicals.
Thanks for a great recipe.
Ha yes I think that was a very good call on the 8 slices, I did the same even though usually I am a 6 slices out of one pie kind of person. It’s a rich one, but I am so happy you all liked it! And great idea to use stevia in the crust for just a little bit of sweetness 🙂 Thanks for the feedback Linda!
Hi.. For the crust can I substitute the almonds for peanuts? Also, will you think it will work with a combination of coconut oil and peanut butter as the binder for the crust?
Peanut will work in place of the almonds, yes! And the PB + coconut oil should be fine although you may need a bit more, try 1/3-1/2 cup total. Hope you enjoy 🙂
wow. heckin wow!! I’ve never been one for vegan desserts, I’ve always wanted some thing that made me feel like I was eating something naughty lol I was reluctant to eat this as I’m also not a fan at all of dates.
but I’d eat this entire cake if I could! desserts usually have me feeling heavy, bloated and upsets my tummy. I can have a pretty nice little slice, feel like I’m having that sweet treat and come out of it feeling awesome and light. ill be staying on this page forever, subscribing, recommending. thank you for bringing the healthy desserts back in my life lol
★★★★★
OMG! This is the most amazing feedback! Not a fan of dates OR vegan treats and yet you loved it?? I am thrilled, Char🤗🤗 Oh I totally feel you on the wanting something decadent and truly DESSERT sometimes, you definitely picked the right recipe from my site to try for that. And yes, so lovely to be able to enjoy your chocolate and still feel GOOD after. You just made me so happy, thank you for the amazing feedback and I hope you give a few other of the recipes a try soon!
I fear that this pie wouldn’t make it into slices. That I would dive in with a fork and hide it from my family 😬😂😂 Oh, how I ADORE chocolate. BUT this is like epic chocolate craziness…borderline pinch-me-is-this-real because I need this now 😍 I was all about making those blondies for tomorrow but then there’s this. AND I can eat this…so maybe I’m a bit selfish 😆 I have everything but the unsweetened chocolate on hand, but I see a last minute trip the store happening now! My Dad is a chocoholic too, so I really think this would be perfect! Chocolate upon chocolate. Doesn’t get any better than that!!
P.S. – the video just confirmed my decision 😂😍
And the best daughter award goes too…🏆😂 Actually I think my dad would qualify this as “too rich”, but the females in my fam would happily take care of it. And while I love those blondies deeply, they just can’t beat this. Plus you being able to eat it too makes it leaps and bounds better🤗 Oh I was proud that it made it into the crust ha. Thank goodness for the video camera keeping me honest😆 Well whatever sweet dad-approved stuff you end up making, I hope you have a lovely time with your family tomorrow❤️
This dessert is not for the faint of heart 😂 But it’s a good thing my family has chocolate in their veins because not a single person said, “this is too rich for me.” Nope. We all devoured and raved and grew a little sad when we took our last bite. Was it rich? Absolutely! But that’s how I love my chocolate-y treats!!! I wish I could have taken a video of everyone’s faces when they saw the pie and then another of them eating it. This was pure decadent heaven!!!!! I had to make a couple of minor adjustments…I didn’t have enough almonds for the crust, so I ended up subbing in a cup of hazelnuts and man did that work perfectly!!!! We also couldn’t find unsweetened baking chocolate last minute, so we used Theo’s 85% baking chocolate bars…which made the filling a little extra sweeter, but obviously no complaints here! 😂😂 This was a Father’s Day success! I’m pretty sure it will be requested for the next birthday or family gathering! Putting this pie together was so super easy and Willow thought the process was fun because, well, chocolate upon chocolate!! The filling was ridiculously creamy and it paired perfectly with the saltiness of the crust ❤️ I don’t know, can you tell that we LOVED THE PIE?? I think this deserves way more than five stars! Fantabulous recipe, Natalie!!! ❤️❤️❤️
★★★★★
Not even ONE “too rich”?? I need to join your family, they sound like my people😂 Thank goodness you were out of almonds tbh, because a hazelnut crust sounds SO MUCH BETTER I’m kicking myself right now for now having done that in the first place. Or even pecans and chocolate…dang why did I choose almonds😆 Ha yes, no problemo on the extra sweet filling…I mean it is a holiday after all🤗 Hehe I am so happy everyone loved it! Somehow I thought Willow would be pretty okay with this situation because 🍫🍫🍫, but you know I always deeply value her feedback. Thanks for trying it, Mandy❤️ (and for the flourless cookies that are almost gone over here!) xo
THIS!! Oh. My. GOSH!! Sooo creamy and decadent! This will definitely be a go-to dessert. It’s easy and fun to make and it’s not complicated. I also appreciate that the ingredient list is not as long as a drug store receipt. Off to peruse your site for more recipes to try! (Sidebar: I’ve made the pecan bars and they were wonderful as well!)
★★★★★
Hahaha I’m cracking up at the “drug store receipt” part because that is a perfect comparison and I know exactly what you mean😂 But I am so happy you loved the pie!! It’s my go-to for sharing/parties too, doesn’t taste one bit healthy🤗 And the pecan bars too, yay. Thanks for the feedback Felicia!
Hi! Tried this, my filling didn’t set to well and my base got stuck to pie dish! What did I do wrong??
Hmm so the crust sticking could just be the pie pan you were using, was it glass or metal or nonstick? You can try spraying/coating it with coconut oil next time. I’m not sure why your filling didn’t set, did you make any tweaks to the ingredients or amounts? And did you refrigerate or freeze it?
I didn’t understand your comment about coconut milk. Will full fat coconut milk work? Also, if you use coconut in the crust instead of nuts do you still use the same amount of oil?
Thanks!
This recipe is already quite rich so you don’t need the higher fat content of coconut milk, but yes it will still work just fine. Your pie will just be extra luscious 🙂 I’d recommend the same amount of oil in the crust even with coconut, yes. The oil is what causes it to solidify from crumbs into a crust in the fridge, so you still need it. Hope that helps!
Thanks! I will try this today.
What percent of chocolate do you use for the melting process.
100% cacao chocolate, so completely unsweetened. Although just a really dark chocolate (75% and up) would be okay too😊
Wow I made this today and it is UNREAL!!! mindblowing how good it is! Turned out identicle to the picture! I ran out of almonds so I used a mix with some walnuts and I used coconut milk unsweetened but everything else I did exact and it’s SO good! Thanks for this!!!
★★★★★
YAY!! I am so so happy you liked it and nailed the presentation it sounds like too haha🤗🍫 That walnut coconut crust actually sounds so yummy–love it! Thanks for the feedback and enjoy the rest (which if you are anything like me will be gone FAST😜)
This was so easy to make, but tastes like a lot of work! It was so rich and yummy. I was surprised. It blew my chocolate loving parents away, too
★★★★★
I am so happy it was a successs!! Haha “tastes like a lot of work”–I love that description🤫 One of my favorites and favorites to share with family too. Thanks for the feedback and happy weekend Liz!
I’d like to try this but I want to use Raw Cacao Nibs for the 6oz of unsweetened chocolate. Is that even possible as your instructions say to melt the chocolate bar. Any suggestions?
Cacao nibs do not melt, so they won’t work for this one unfortunately. You need real unsweetened chocolate since it includes the cocoa butter unlike cacao nibs. Sorry!
This turned out incredibly good. The only thing I added was a tablespoon of instant coffee in the milk. I just ate two huge pieces. Yuuuuuuuuum!!! I made this in Yerevan, Armenia with some vegan chocolate I brought with me. Yey! Thanks Natalie!
I posted a pic on my instagram.
Oh that’s such a good idea, I will have to try the coffee addition next time I make it! I am so happy you liked it, Sherri😊 Thanks for the feedback an enjoy the rest!
I made this again yesterday for my sister’s bday. Pics are on my Instagram. I recommend this to any chocolate lover. The combination of melted chocolate and dates is amazing! <3
I am so happy you liked it!! Omg yes, chocolate + dates are heavenly together in most any form😋😋 I hope your sis loved it to and you had a fun time celebrating🤗 Thanks for the feedback Sherri!
Do the dates play any roll in the filling actually setting up? Could they be swapped for a sugar-free sweetener?
The dates are actually important for the consistency of the filling, they add a lot of thickness that a liquid or sugar sweetener will not have so you would need use less milk or add some sort of starch to make it set in that case. Problem is I can’t say for sure how much without testing it myself😬 But you are welcome to experiment!
Too bad. Thanks.
Natalie,
I have a client who wants me to prepare this dessert but the husband is allergic to coconut. Can I substitute another type of oil in place of the coconut oil? I know the coconut oil has a particular consistency. Do you know how much regular oil I would use? Would it be the exact same amount or not? Thanks. Ilia
Hi Ilia! Since coconut oil solidifies at fridge temp, other oils won’t work the same to harden the crust without baking. I’d try using nut butter instead of the oil. It will take slightly more though, probably 1/3-1/2 cup. That will be better for setting properly in the fridge than other oils. Hope that helps!
Thank you so much Natalie for your quick response. I will try out the nut butter instead and will let you know how it goes. Thanks again, Ilia
Good morning Natalie,
Your recipe says to sprinkle with chocolate chips. I did not see any in the ingredient list. Should i buy a small bag?
Ilia
It’s optional, so up to you! The pie alone is absolutely delicious with nothing on top too 🙂
Will it be okay if I substitute coconut oil to grape seed oil?
Not for this one unfortunately. Coconut oil turns solid at refrigerator temp unlike other oils which is what helps the crust set and slice easily. Grape seed oil won’t do that so the crust will just be oily and fall apart. You could try using a runny nut or seed butter instead, but that would be my only substitute recommendation.
.
This pie has been a HIT everywhere I have taken it!
Love that I can bring deliciousness to people and feel good about the ingredients too!!
Thank you thank you thank you❤️
★★★★★
YAY!! That is what I like to hear, this one is a favorite at my house too 🙂 Thank YOU for the wonderful feedback, Risa!
Is it possible to use regular dates or does it have to be the medjool variety?
★★★★★
Regular will work too! Just a slightly different flavor and a little harder to blend. I’d recommend putting the dates and milk in the blender and letting it sit and soak for an hour or so before blending to make it easier and make sure you get it smooth 🙂
I made this recipe two times already. Me and my son are crazy for it. My hubby is a vanilla guy, so he passed. Thank you so much for it. It is crazy what one can do with almonds & dates. Ah, we used coconut milk instead of the almond milk. Thank you so much for this delicious cake. I posted an image of my cake on my flickr account, but it is by far not so beautiful as the one in your shots. I also linked to your blog. 🙂
Aw yay!! That makes me so happy to hear, Aniko🤗 This is one of my faves and my whole family loves it too. And hey, his loss plus that means more for you and your son haha! Also your pic looks DELISH😍 I love the idea to make them into bars instead of a pie–much easier that way. Thank you for the wonderful feedback, and I hope you enjoy many more batches to come!
I can’t wait to make this for my birthday this week!! And then again the next week for Christmas…then of course for New Years. Then my husband’s birthday is the week after that…we love chocolate haha. This looks so amazing! Made your pecan pie bars at Thanksgiving and added chocolate chips and it was a huge hit. Love your site, thank you so much!
Hahaha!! Hmm sounds like you are gonna be needing a LOT of pies😂 This is one of my favorites though, so very good choice to make on repeat, and I am so happy you enjoyed the pecan bars too!
What kind of almonds do you use – raw, roasted, etc?
Either is fine for the crust, I used raw here 🙂
Hello,
Would it be acceptable to use sugar free chocolate chips melted instead of unsweetened chocolate for the filling?
By sugar free chocolate chips, do you mean they are sweetened with a sugar-free sweetener like stevia or unsweetened? If unsweetened, yes that will work! Just go by the weight measurements to make sure it’s the equivalent amount 🙂
Hi Natalie,
I am referring to Lily’s chocolate chips (flavored with Stevia). Therefore, they are sweetened, so I want to make sure that it would work, since you call for unsweetened. Thanks.
Those will work! Just make your pie a little bit sweeter than mine
Did you freeze yours or just leave it in the fridge? Will this pie hold at room temperature once remove? If placed in freezer how do u prevent it from getting frosty?
I froze mine and then took it out 10 minutes or so before slicing/eating, that’s my best recommendation. NO it will not hold its shape at room temp, it has to be kept and served cold!
Hi. I was wondering if this might still work with unsweetened almond milk and dark chocolate (which is slightly sweet – so not milk chocolate), since I already have both of those. Looks like a great recipe, hope to try it soon! Thanks!
Yes and yes! I actually used unsweetened almond milk here too and unsweetened chocolate, so dark will be fine and plenty sweet enough with the dates in there too. Hope you enjoy 🙂
Great, thanks! I’ll definitely plan to try making it then! =)
Hi 🙂 would I be able to use some nut butter in the crust instead of oil? Thanks!! Love your recipes <3
That should work! Might be a little bit harder to mix, and a runny nut butter will be best😊
This pie is just amazing.
Doing in the third time and proper set. I have twisted the chocolate with some orange zest…
My hubby loves it.
Best no bake cake ever! ❤️
★★★★★
I am so happy you are loving this one🤗🤗 My whole family is obsessed with this one too, but I’ve never tried it with orange that sounds delish! Thanks for the feedback and idea🍊
How much chocolate is 60oz in grams? Cause I converted it online and it said 1,7 kg witch is a lot. And the milk is measured in grams not in ml? I’m asking cause I always mess up the measurements
I like to just put my blender on the kitchen scale and not using any measuring cups which is why everything is in weight as opposed to ml. But 2 cups is about 475ml for the milk. And it 6 ounces chocolate, not 60! So that would be about .17kg Hope that helps!
Thank you!
so easy to make, so great to taste 🙂 my family was pretty happy with it, thank you for the recipe
★★★★★
YAY!! I am so happy it was a hit, my family loves this one too😋🍫
I made this for a vegan friend and it was amazingly delicious. I cant wait to make it for more friends when they come for dinner. I have fallen in love with vegan deserts!
★★★★★
YAY!! I am so happy you guys enjoyed it, thanks for the lovely feedback Nicola🤗 I’m honestly not vegan anymore either, but still most of my favorite desserts still are!
Unbelievably delicious!!!
Thank you so much for this brilliant treat. Love it and love you for it.
★★★★★
YAY! I am so happy you loved it, one of my faves too❤️
Chocolate Heaven! My family and dinner guests absolutely loved this delectable dessert. I will definitely be making this again. Thank you!
★★★★★
YAY!! I am so happy it was a hit, my family loves this one too🍫🍫 Thank you for the feedback, Maya!
This recipe is super simple and tastes absolutely amazing!!! When I tell people that the recipe is vegan they can’t believe vegan food would taste that good! 😂😋 Thanks for sharing!
★★★★★
Haha isn’t that the best, I am so happy you like this one! Thanks for the feedback, Rene😊
We Will make this pie forever!
The crust is amazing, Like no other Raw crusts I’ve tried before and all the other Parts… It is just simply amazing and all my family members who are mostly not funs of Raw deserts are enjoying IT so much. <3
★★★★★
This is amazing feedback!! I am SO happy you guys love it🤗
I made it and it’s amazing! Thaank you!💛 I’ve replaced almonds with roasted pecans, coconut oil with pecan butter, almond milk with rice milk, for filling i used 75% cholocate with orange, on top sprinkled also some orange zest and served it with a little bit of orange jam. 🍊🍊🍊 Pie wasn’t so firm as yours but it didn’t bother us since it was so delicious.🙈🥳
Ohmygoodness!! Your version sounds marvelous😋😋 I’ll take a slightly more pudding-y texture for all those flavors, thank you for sharing I’m so happy you liked it!
Hi,
Tempted to make it!
A few questions…
1) I live in a hot country 34C and I would love to make this dessert for an outdoor party at a long distance park, can it stay out for 4-5hrs?
Otherwise Can u advice the best way to keep it cool until time?
2) Is this dessert gluten-free?
This one has to be kept chilled, it will melt after 4-5 hours in the heat. You would need to keep in a cooler on ice, but even then the filling may get soft/pudding like. But yes it is gluten free!
Looks amazing! I want to make this for thanksgiving and just curious about the crust. Do you soak the almonds at all or how do you blend them? Do you use a food processor?
Nope, don’t soak them! Just grind to a crumble consistency in a blender or food processor (I think I used the Vitamix here). Hope you enjoy!
Hi, if i use coconut for the crust, how much should I use& what kind finely shredded or flaked,? Thank u. Can t wait to make it.
Same amount! And I would recommend finely shredded 🙂 Hope you love it!
I’m so glad i found this. This is my first vegan Christmas and this is gong to be the dessert, can’t wait for my family to try it.
★★★★★
Wahooooo!! My whole family loves this one, so I am sure it will be a success🤗
I’m typically not a no bake fan but man was this super easy and super tasty! My husband and friend both loved it and I like how it’s rich but light at the same time. Will be keeping this recipe for sure!
★★★★★
YAY! I am so happy you guys loved this one, and yes that is the perfect description–rich but not TOO heavy😋 Thanks for the feedback Heather and happy holidays!
You had me at no tofu no cashews no coconut cream. I love refined sugar free baking and vegan and raw baking. But if I pull up the list of ingredients and there’s like 20 ingredients and half of them are nuts and require different stages I lose attention span and will to make the recipe. The filling in this recipe is phenomenal and a welcomed change in my dessert rotation. For reference I used the Pascha 100% unsweetened chocolate chips. I used Blue Diamond unsweetened chocolate Almond Breeze. I cannot rate the crust because I improvised based on what I had at home but I will be making this verbatim in the future. You are my new favorite blogger recently discovered by me and so thankful that you do this job.
★★★★★
Haha I totally feel you on those unnecessarily complicated nutty recipes, no thanks from me too😆 I am SOOOOOOO happy you tried and enjoyed this though! Pascha chocolate is wonderful, I bet it was delish with that! And can’t wait for you to try the crust, the texture next to that ultra creamy filling is 😋😋 Appreciate the feedback Maria, and happy friday!
I don’t usually take the time to leave reviews but I had to for this, because it is phenomenal. I had no clue that dates, almond milk, and unsweetened chocolate could produce such a decadent dessert. The consistency and texture of this is perfect. I poured the filling into a casserole dish and sprinkled the crust mixture over top. I’m thankful I have some self-control because it would be gone in one sitting if I didn’t. I will absolutely be making this again soon.
★★★★★
Yay I am so so happy you loved it🤗 Such an unexpected trio right, and I love the low-key casserole instead of pie idea. Well I am honored that this pie compelled you to leave a review and so grateful for your wonderful feedback Nate!
I don’t often leave comments on posts for any blogger I follow. Truthfully, I’m not sure I ever have. However, I feel compelled to do so now. I have three little girls. My youngest is three. And this is their favorite dessert. They call it the ‘no sugar pie’. I make a chocolate custard ‘sugar pie’ with an Oreo crust. It’s an extended family favorite. Side by side, my girls would chose your pie. every. time. I am so proud of them. They also really love your brownie bites, I can bribe them to do just about anything by saying, “If you _____ (go to bed on time, if you help clean up…), then you can help me make brownie bites.” So thank you for helping me teach my children, at a young age, how to love healthy foods. Truly. We’re big fans of you. You’re doing a great work. Hugs from Utah!
P.S. Have you ever added avocado to the pie filling? Just curious how it might turn out?
Jennifer this comment means SO MUCH to me!! Warms my heart knowing that you and your family are such a big fan of this recipe, and if your Oreo pie is anything like the oreo pie I grew up with that is some tough competition especially when kids are the judge ha. I have not ever added avocado to this one, but I love that idea! I’d reduce the milk a little if you try it just to make sure it still sets up right. I am honored you took the time to leave a review here and truly grateful for you❤️
This pie is INCREDIBLE. I don’t often leave recipe reviews simply because I forget, but I feel like I should pay for this recipe because it’s that good 🙈 The least I can do is leave a review that tries to describe how amazing it is! Thank you for sharing it with all of us! The simplicity of the ingredients is beautiful, the taste is decadent, and everyone raves about it. We’ll make this many times!
★★★★★
I am soooooooo happy you guys love it Kara!! Honored and grateful that you took the time to leave a review❤️
I rarely comment on a recipe, but I had to for this one. After reading all the other comments I decided to try this… for Christmas nonetheless! I was so thrilled with how this turned out. The filling was perfect. The crust was crumbly and chocolatey. 10/10
Having food sensitivities, I expect for things to be okay. I never expect them to taste like the real thing. With this recipe I didn’t miss butter, cream, gluten of any kind. It was rich, smooth, and light all at the same time.
Thank you for this simple and delicious recipe
★★★★★
Jennifer, I am so happy you loved it!! Super honored you made it for you holiday dessert and took the time to leave this lovely review. Much love and happy holidays😊
Hey Nat,
This Chocolate Pie looks awesome and easy!
#PIE PAN
9inch? And height?
#CRUST
If oil free I use 2cups Nuts Oats mix or just Nuts?
You say 12 Pitted Medjool Dates in recipe but depending of their sizes (around 20g) how many grams of Dates you suggest?
#STORAGE
Is it ok to freeze the Pie once done…? Then defrost overnight in the fridge the day before?
Many thanks!
Henri 🙂
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Just a standard pie pan, 9” diameter 2-3 inch height. The gram weight for the dates is listed in the ingredient list. And again, I stated in the recipe instructions that you can freeze if desired
Hey Nat,
Ok sorry I didnt see the Storage instructions…my bad
For Dates, it is 200g only when you say “packed”?
Otherwise it is how many grams?
Thanks again!
Henri
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Correct, 200g
Hey Nat,
Sorry if I dont understand welm, but it is 200g only when you say “packed” or always 200g when you say 1cup in a recipe?
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When I say 1 cup of dates, I always use 200g
Very tasty recipe. I ended up doubling the amount of medjool dates and adding a half teaspoon of vanilla to take the edge off how dark this pie is! I recommend buying extra dates so you can adjust it to your desired sweetness. I also added 4 dates instead of maple syrup to the food processor when making the pie crust and it turned out great.
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I appreciate you sharing your feedback and variations, Matt! Enjoy😊
My pie filling didn’t set.
Did you make any modifications? What kind of chocolate did you use? And did you measure by grams or cups?