A rich and creamy dairy-free chocolate pie with a gluten-free crust, perfect for dessert lovers.
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Have your prebaked pie crust ready before making the filling, so it has a bit of time to cool first. If using a store-bought one, bake according to the package directions.
Add the chocolate chips and coconut milk to a large bowl. Melt in the microwave for 30 seconds, stir and heat in 15-second intervals, stirring in between each, until it is about 90% melted.
Whisk until completely smooth and melted and pour into a blender or food processor.
Add the cashew butter, cocoa powder, vanilla, espresso (if using), and salt to the blender of chocolate.
Blend until fully smooth and pour over the prebaked pie crust.
Place in the freezer for 1 hour to do a quick set and then transfer to the fridge to chill completely and firm up for several hours or overnight for the best set texture.
If you don’t have room in your freezer, just place it in the fridge overnight.
Once ready to serve, garnish with non-dairy whipped cream. Use a sharp knife to carefully cut each slice and serve immediately.
This pie will become firm and fudge-like in the fridge. Take it out an hour or so before serving to soften.
Store any leftovers in the fridge. Cover the pie with a flipped-over large plate instead of foil to avoid messing up the topping.
How do I make a dairy-free chocolate pie filling?
To make a dairy-free chocolate pie filling, melt dairy-free semi-sweet chocolate chips with full-fat canned coconut milk in a bowl. Stir until smooth, then blend in raw cashew butter, cocoa powder, vanilla extract, ground espresso, and salt until fully combined. Pour this mixture into a pre-baked gluten-free pie crust and chill until set.
What are some good substitutions for cashew butter in a dairy-free chocolate pie?
If you need a substitute for cashew butter in your dairy-free chocolate pie, you can use almond butter, sunflower seed butter, or peanut butter. Just keep in mind that these alternatives may slightly alter the flavor and texture of the pie.
How should I store leftover dairy-free chocolate pie?
To store leftover dairy-free chocolate pie, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3-4 days. If you want to keep it longer, you can freeze individual slices for up to 2 months.
What can I serve with dairy-free chocolate pie for a complete dessert experience?
For a complete dessert experience, serve your dairy-free chocolate pie with a dollop of non-dairy whipped cream on top. You can also pair it with fresh berries, a scoop of dairy-free ice cream, or a drizzle of dairy-free chocolate sauce for added flavor.
Is this dairy-free chocolate pie suitable for gluten-free diets?
Yes, this dairy-free chocolate pie is suitable for gluten-free diets as long as you use a gluten-free pie crust. The filling is naturally gluten-free, making it a delicious option for those avoiding gluten.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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