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This silky smooth Dark Chocolate silk Pie with Chocolate almond Crust is surely going to be crowd pleaser. Free of Dairy, egg, corn, soy, gluten. Can be made corn-free with a different starch such as arrowroot or tapioca.
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I should call this Death by Chocolate Pie or Heaven in a Chocolate Pie :). There is chocolate, all smooth and delicious in the filling and chocolate in the crust. I added some cashew cream on top but really you can drizzle some melted chocolate and basically be in chocolate coma for the rest of the day. A very good coma I must say.
The filling is coconut milk and melted dark chocolate. The crust is almonds, oats, cocoa and just a little oil. Add more or less cocoa to the crust to chocolatey preference. You can make the filling with blended up silken tofu and melted chocolate as well. I like mine with coconut milk :). The filling melts in the mouth and the crust adds another punch of chocolate just when you thought the silky chocolate is all gone. Look at the slice below.. that filling and the crust! And this is perfect for Mother’s day too!
That’s it, no more chocolate recipes for a month. I need to do a no-chocolate cleanse to get over this one.
I am bringing this Vegan Chocolate Silk Pie to Ella’s virtual baby shower! If you haven’t stopped my Pure Ella before, do drop by to say hi. Ella’s space is filled with brightness, beauty and joy, happiness, hard work and fun.
Melt in my mouth! I was not going to take this bite photograph, then decided it looked too good to not. Hence, my messy plate 😉 also ignore my attempt at cashew cream piping. I don’t have any piping supplies.
This sudden turn of liking dark chocolate is going to be the bane of me this year. Even though I barely eat 1 helping in a day, when I make something, I have weeks when I crave some chocolate every day. And to imagine I would go years without any chocolate before :). mmm. chocolate.
A 5 yr old visitor ate one whole slice which was supposed to be shared with her mom. Let’s just say that we had an invisible trampoline in the house for the next 2 hours 😉
More awesome desserts on the blog.
Chocolate Chip Pudding Pie with Almond Date Crust.GF SoyFree
Pumpkin Mousse Layer Cake with Vanilla Sponge.
Current faveChocolate chip cookie, Date Caramel Brownie Bars.
Tiramisu Cheesecake Brownie.GF
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5 from 12 votes
Dark Chocolate Silk Pie
This silky smooth Dark Chocolate silk Pie with Chocolate almond Crust is surely going to be crowd pleaser. Free of Dairy, egg, corn, soy, gluten. Can be made corn-free with a different starch such as arrowroot or tapioca.
Prep Time20 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 425kcal
Author: Vegan Richa
Ingredients
Crust
- 1/2 cup (60 g) oat flour ground certified gf oats
- 3/4 cup (84 g) almond flour ground almonds, grind with some oats or starch for a finer grind
- 1 Tbsp cornstarch
- 1 Tbsp flax meal
- 3 Tbsp sugar
- 1/8 tsp (0.13 tsp) fine sea salt
- 1/4 cup (21.5 g) cocoa powder 1 Tbsp more for dark chocolate crust
- 1 Tbsp solid coconut oil
- 1 Tbsp olive oil
- 1-2 Tbsp (1 to 2 Tbsp) almond milk
Filling
- 15 oz (425.24 ml) can full fat coconut milk
- 1.5 Tbsp cornstarch
- 1 Tbsp cocoa powder
- 1/4 cup (59.15 g) ground raw sugar
- 3 oz (85.05 g) Theo 70% or 85% dark chocolate bar 2/3 cup or 3 oz chocolate
- 3 Tbsp vegan semisweet chocolate chips
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
Instructions
Crust
In a bowl, add all the dry ingredients and whisk. Add in the oils and mix until crumbs.
Add the almond milk and mix into a smooth stiff dough. Roll out the dough between 2 parchment sheets to slightly larger than a 9 inch circle. Place in a greased pie pan and shape and seal edges. Chill for half an hour in the refrigerator. Prick holes. Bake for 16-17 mins at pre-heated 350 degrees F / 180ºc.
Filling
Add coconut milk, cornstarch, sugar and cocoa powder to pan and whisk to mix the sugar well. Heat at medium heat and bring to simmering boil. The mixture will thicken as it starts to simmer. cook for another minute. total 8 to 9 mins. Take off heat and cool for a minute.
Add the dark chocolate, semi-sweet chocolate, coconut oil, vanilla let sit for a minute.
Whisk until all the chocolate melts and gets smooth. Taste and adjust sweet at this point. Pour the mix into the baked and cooled pie shell. Chill for a few hours or Freeze for 1-2 hours to make it easier to slice. Slice, thaw slightly and serve. Decorate with cashew cream or whipped coconut cream.
Video
Notes
Notes: The filling is nut-free. Use a different crust to make the pie nut-free, or a neutral crust for less intense chocolate pie. Or use this raw Almond Date Crust for no-bake(Add cocoa powder).If you are sensitive to Oats, use any gluten-free flour blend or use sorghum + white rice flour to replace the oat flour.
Nutritional values based on one serving 1 slice of 8, includes the crust.
Nutrition
Nutrition Facts
Dark Chocolate Silk Pie
Amount Per Serving
Calories 425Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Sodium 50mg2%
Potassium 282mg8%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 19g21%
Protein 7g14%
Vitamin C 0.5mg1%
Calcium 69mg7%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Dany
Very,very delicious!!!
Like I always said «Vegan Richa =tasty recipes»Reply
Claire Panella
Can you make it with cashew milk instead of coconut milk.
Vegan Richa Support
You can, but note that this will change the pie’s flavor.
Reply
D. Add
OMG–this has no business being this delicious! If you like chocolate–it’s a must-make. I used a 13.5 fl oz can of coconut milk since that’s what I had, and per another review, took two tablespoons out of it to put into the crust and it still turned out amazing. I also used all dark chocolate. Baking the crust definitely brought this pie to another level. If you want to wow folks, make this pie!Reply
Richa
Yay!!
Reply
Nitin
Amazing cake 👌👌, looks yummy sure will try
Thank uReply
Vegan Richa Support
hope that you enjoy it, have fun
Reply
JoAnne
Hi Richa,
Can I omit the coconut oi in the filling?And also, EVERY recipe I’ve made of yours has been excellent! Thank you!
Reply
Richa
Yea omit it
Reply
JoAnne
Thank you! This recipe turned out great. I will definitely be making it again!Reply
Richa
Awesome
Reply
JoAnne
Hi Richa,
Can I omit the tbsp of coconut oil in the filling? Or should I replace it with something else?
By the way – EVERY recipe I’ve made of yours has been excellent!
Thanks!Reply
Richa
Yea omit it. You can add abit more semi sweet chocolate
Reply
Betty
I can’t rate the recipe because I haven’t made it, but want to. My question is, if I don’t have almond milk, can I take a couple tablespoons of coconut milk from the filling ingredient and use that in the crust instead? Thanks ❤️
Reply
Richa
Yep
Reply
Amber
Hi Richa, love your recipes! Can I use all oat flour instead of some almond? Or half oat, half all purpose? Almond flour is hard to find here in Taiwan. Thanks 🙂
Reply
Vegan Richa Support
yes you can use all purpose & oat flour & omit the almond. You might need a tbsp more or less depending on the flour and its absorption.
Reply
Laurel
Holy mother of all that’s holy, well or not. Whatever. We just had this pie along with some pumpkin pie and everyone had two pieces! Even my husband who turned his nose up at me last night as I was making it and making snide remarks.
I took one bite and just wanted to bury my whole face in that pie. I could have just gone straight to heaven – sated.
Doing my happy dance and grateful for your genius.
Happy Thanksgiving Richa.Reply
Richa
Yay!!
Reply
Snigdha
Hi Richa,
Do you think this recipe can be adapted to make a mango pie? If i sub the chocolate with mango puree.
Will be great if you could share your thoughts.
Thanks a lot 🙂Reply
Richa
direct substitution wont work as chocolate is what is is setting up the pie.With mango it will be just a thin custard. use my pumpkin cheesecakerecipe. Use mango puree, omit the lime and use 2.5 tbsp cornstarch. https://www.veganricha.com/2017/12/vegan-pumpkin-cheesecake.html
Reply
Snigdha
Thanks a ton Richa, much appreciated 🙂
Reply
Ella
Made this last Thanksgiving and it was DELICIOUS! I am wondering when it calls for sugar in the crust but ground raw sugar in the filling is there a difference? Would this be something that I buy at the store or do I somehow grind up something myself? Can’t remember what I did last year but likely used regular for both.
Reply
Richa
Awesome!its the same thing. I just blend up raw sugar in blender and use as you need finer sugar in the recipe
Reply
Denise
First pie filling approved by non-vegan friends & family! Loved it.I’ve used a lighter pie crust made of coconut flour. I had discovered it by another vegan baker.
Goes well together. Thanks for creating this, Richa!
Reply
Richa
awesome!
Reply
Eva
Hello sounds great coming from AUstria not shure about the amount of coconut milk. is it 11,5 oz and are this about 340ml? Thanks!
Reply
Richa
its 15 oz, or 425 ml
Reply
Eva
Thanks! Tried it already – was delicious!
Reply
Richa
yay!
Reply
Joanne Mitchell
I made this for a Christmas potluck and it was amazingly good. Received many compliments on it. It’s an easy recipe to make, too.Many thanks for all the good recipes, Richa. I own both of your books and use them often.
Reply
Richa
awesome
Reply
Dave
Great recipe! Very tasty.Reply
LeeAnn
Hi Richa- do you think leftovers can be stored in the freezer without affecting the filling’s texture? Thanks!
Reply
Richa
It should work fine. Let it thaw in the refrigerator to soften.
Reply
LeeAnn
Aw, who am I kidding- there will be no leftovers here! Holy cow is this good!Omitted the cocoa in the crust and spread coconut whipped cream and chocolate shavings on the top for a more traditional French silk vibe. SO GOOD! Thanks!
Reply
Richa
yay!!
Reply
Anusooya Gosai
Hi
What can I usebuy instead of cornstartch?
Arrowroot?Reply
Richa
yes arrowroot will work
Reply
Snigdha
Hi Richa, you are a star! This is one amazing recipe and does not taste coconuty at all, given the filling is made entirely of coconut milk. Just one question, is the crust supposed to crunchy or chewy? This is my first go at a pie so I am not very sure, mine came out crunchy. Also, I added much more soy milk (roughly 1/4 cup) and also about 2.5 tbsp of olive oil as I felt the dough wasn’t coming together. Any thoughts?Reply
Subha
Oooh.. Richa, Plz bring out a dessert book with all these gorgeous pics. I wanna buy!
Oh, these are sooo good!
Stumbled on your site just yday and it’s so refreshing and creative Richa!
(Ordered your 1st book and can’t wait to receive it).Reply
Richa
The second book has a big dessert section!
Reply
Felizia
What a favorite recipe! I made mine with just tofu and chocolate chips; my crust was just walnuts, coconut, and dates. How long do you think I can keep it fresh in the frig? (believe it or not, I made too many pies for my gathering and now I’m going out of town for 6 days!)
Reply
Naia Kristensen
For lazy ones out there, note that you can create an equally awesome filling by tossing the following into the Cuisinart:
perfectly ripe avocados
cocoa powder
sweetener of any sort — coconut sugar, maple syrup, etc.
a bit of spring water if you’ve used dry sweetener
optional — fresh grated ginger or citrus zest
it does need to be refrigerated to hardenReply
Tina
Hi Richa,
Just discovered your site and love it!!
Two questions:
– why does the crust call for “solid” coconut oil?
– can I make the crust without coconut or solid coconut oil?Reply
Richa
its a pie crust, so the method is for a pastry like pie crust. you can use other oils. The texture will be slightly different.
Reply
Krithika
Could I use all purpose flour instead of oat flour? I have all the other ingredients except that. I’m super excited about this recipe, since it’s soy free!
Reply
Richa
yes you can use all purpose flour. You might need a tbsp more or less depending on the flour and its absorption.
Reply
Coco in the Kitchen
Luscious.
Absolutely luscious.Reply
Richa
Thanks!
Reply
Heather
Okay, how is this CORN free, when you’re using Corn Starch?
Of course, I know I don’t have to use Corn Starch, I could use Arrow Root, or Tapioca Starch/flour, but how is this corn free? Corn starch is made from corn, hence is why it’s called Corn Starch. And no, I’m not upset or venting, just asking.
Reply
Richa
Hi Heather, i mention it in the recipe header in the text recipe to use other starch to make it corn-free. The header in the print box (plugin) wasnt copied correctly, so I added the note there.
Reply
Nina
This looks so great yum! (Still reading through all of your posts). My daughter didn’t care for the cookie dough pie last night and she requested an all chocolate pie. She is used to the taste of dark chocolate, so I guess this is a good recipe to try! And reading that a 5 year old ate a whole piece… thats perfect ahaha 😉 😉
Reply
Andrea
Stunning!Do you think I can use coconut flour https://www.tiana-coconut.com/products/coconut-superfoods/gluten-free-coconut-flour/ instead?
Reply
Richa
you can use some coconut flour, not all as it might be too crumbly.
Reply
Renee
The ingredients for the Tofu version are the same as the coconut milk version. 🙁
Reply
Richa
Is there a question here? I am not sure what this statement is for?
Reply
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