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
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!
- 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***
- 6oz unsweetened chocolate
- 2 cups (480g) almond milk (or milk of choice)
- 1 cup packed (200g or about 12 dates) pitted medjool dates
- 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!
*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.
- 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!
Brittany Audra Swygart says
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 😉
The Vegan 8 says
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?
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😊
Caitlyn M says
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!
Carole Nier says
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!
Jerrica Martin says
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!