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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***



  1. For the crust, blend the nuts, cacao powder, and salt until coarsely ground.
  2. Add the coconut oil. Blend/stir until the texture is moist and crumbly but holds together when pressed.
  3. Press into the bottom of a pie pan and up the sides, reserving about 1/2 cup for topping.
  4. For the filling, blend the milk and dates on high until very smooth.
  5. Melt the chocolate.
  6. Add melted chocolate to the blender and blend until combined.
  7. Pour into the crust and smooth the top. Sprinkle with the remaining crust chunks and chocolate chips. Drizzle with melted chocolate.
  8. Refrigerate or freeze overnight, or for at least 8 hours.
  9. 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