Vegan, Gluten-Free Chocolate Pie

My favorite kind of dessert is the one that requires minimal baking. That’s really what inspired this Vegan Chocolate Pie. It’s easy to make, super rich, delicious and tastes just as good when it’s made ahead of time.

To make this pie, I’ve been using a new Culinary Coconut Milk by So Delicious that I get from Whole FoodsWhole Foods is my favorite place to grocery shop. Not only do they have every gluten-free, dairy-free product under the sun, I can spend hours walking the aisles and discovering new Laura Friendly products.

What I loved about this Culinary Coconut Milk is that it’s a full fat coconut milk in an eco-friendly, re-sealable carton (instead of a can). I love the ease of pulling this out of the cupboard and not having to hunt for my can opener!

This dessert is very simple to make and I guarantee it will be a crowd-pleaser. Enjoy!

Vegan Chocolate Pie
by Laura Friendly
Prep Time: 20 minutes
Chill Time: 8 hours

  • 2 heaping cups, GF vegan pretzels
  • 4 to 5 tbsp vegan butter, melted
  • 1 11-oz. container of culinary coconut milk
  • 8-oz. semi-sweet vegan chocolate, chopped
  • 1 tsp gluten-free vanilla
  • 1/2 tsp salt
  • 1/3 cup plain non-dairy creamer, cold
  • 1 package vegan unflavored jello

GF & Vegan Crust
by Laura Friendly
Prep Time: 5 minutes

  1. In a food processor, add the pretzels and pulse until they become a coarse meal.
  2. Add in the melted vegan butter and pulse until the mixture starts to mold together.
  3. Transfer mixture into a pie pan and press the mixture into the bottom of the pan and up the sides.
  4. Place pan into the refrigerator and allow to chill before adding the filling (about 10 minutes).

Vegan Chocolate Pie Filling
by Laura Friendly
Prep Time: 15 minutes

  1. In a medium nonstick saucepan bring the coconut milk to a boil.
  2. Reduce heat to low and add in the chocolate, vanilla and salt. Stir continuously until the chocolate is completely melted. Remove from heat and cover.
  3. In a small nonstick saucepan combine nondairy creamer and vegan jello, whisk well to combine. Place the small saucepan over medium low heat and whisk continuously. Once mixture begins to thicken (about 1 to 2 minutes) remove from heat and transfer into the chocolate filling. Whisk well. note: please refer to your jello’s instructions and alter this process if necessary
  4. Pour chocolate filling into the chilled pie crust. Chill in the refrigerator for 8 hours, or overnight.

For more vegan desserts, try my:

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!