No one needs excuses to enjoy chocolate, especially when you have this decadent easy no-bake Vegan Chocolate Pie recipe! It's allergen-friendly, quick and easy to make, and the perfect dessert for two or chocolate fix for any time of the year!
Course Dessert
Cuisine American
Keyword easy pie recipe, vegan chocolate pie, vegan chocolate recipe
Pulse the oreo cookies in a food processor until they turn into fine loose crumbs.
Add in the melted vegan butter, and pulse a few more times until mixed in with the oreo crumbs.
Press the mixture into a mini 6" pie dish and freeze for 10-15 minutes while you make the filling mixture.
To prepare the chocolate filling and pie:
Add the chocolate chips, maple syrup, and a tiny pinch sea salt into a glass bowl.
Heat the coconut cream in a small saucepan until it just starts to simmer. Immediately pour the coconut cream over the chocolate chips. Cover and let it sit for a few minutes.
Stir the filling mixture until it's completely smooth and all the chocolate chips have fully melted.
To prepare the pie, pour the prepared chocolate filling into prepared oreo crust mini pie dish and spread until you get a uniform layer.
Place the pie in the fridge for a few hours or overnight to allow the chocolate filling to fully set.
Once set, top with a layer of raspberries. (optional) Microwave a small handful of chocolate chips in 30 sec. increments until fully melted and drizzle on top of the raspberries.
Slice and enjoy straight from the fridge with some vegan whip cream!
Notes
This recipe makes a mini 6" size pie. You can easily double the recipe for a larger glass pie dish.Cookies - I prefer to use Oreo cookies, or something similar for the pie crust. You can easily use any hard chocolate cookie as well.Gluten-Free - be sure to get gluten-free cookies for the pie crust. Coconut Cream - make sure the coconut cream is fully mixed through before using.