Paleo vegan chocolate cream pie with an ultra silky chocolate filling and a chocolate cookie / brownie crust! Made without tofu. Prefer a chocolate fudge pie? Serve it cold for a fudgy texture.
Thanks to Bob’s Red Mill for making today’s post possible! I am beyond excited to be sharing this recipe with you today.
First of all, after making what I’m guessing to be over 200 grain-free crusts the last few years, I finally came up with one I love!
A chocolate cookie crust. It’s kind of soft, so it’s not crunchy like an Oreo crust, but something between that and a brownie. It cuts quite nicely, but still not perfectly, on the first day, which I think you can see in the video, but gets more crumbly and difficult to cut each additional day. For that reason, I recommend filling the pie the day of serving.
And it really tastes delicious on its own. I can say that for very few grain-free crusts I’ve tried. I have to admit that it probably tastes so good because there’s half a cup of sugar in there.
The second reason I’m so excited about this pie that I can’t sleep and am writing this post at 3am is because of the filling. Oh my gosh. It’s perfect in every way.
I made a paleo chocolate fudge pie last year that was delicious but I love this one even more. The filling is softer and fudgier.
You can leave out the pie all day at room temperature and it doesn’t melt. It stays nice and creamy. At least in my 67 °F apartment you can. You probably can’t in the summer. If you want a thicker, fudgier texture (which I think I even prefer!), serve it straight from the fridge.
It also doesn’t taste coconutty at all. All I taste is chocolate. I can’t guarantee your pie won’t have any coconut flavor but with the brands I used, it didn’t.
This vegan chocolate cream pie is one giant blob of brown so if you feel like livening it up, you’ve got a few options for decorating.
With Easter around the corner, you can use store-bought candy eggs, but I thought of a few ways to have totally junk-free Easter decorations!
The little nests you can see further down are made out of toasted coconut and melted chocolate. Super easy.
I wanted to make little truffle eggs but ran out of time. So I used raspberries! They don’t look a thing like eggs but I think they still look nice.
Or just bypass the Easter thing and decorate with berries. It’s certainly the easiest route and is also super tasty. For Christmas, add some mint leaves to the raspberries!
I used raw cacao powder. If you use Dutch-process or another type of cocoa powder, you may find that you need more or less sugar.
I know it’s hard to come across paleo recipes that are nut-free. The only nut product used in this recipe is almond butter in the crust, but if you use sunflower seed butter, then this vegan chocolate cream pie recipe is nut-free.
I’m also excited to be sharing this Gluten-free Vegan Egg Replacer from Bob’s Red Mill with you!
A lot of egg replacers out there aren’t gluten-free. This one is mixed and packaged in their dedicated gluten-free facility and batch tested in their quality control laboratory (just like all their gluten-free products).
Egg replacers usually also contain some funky ingredients. This one just consists of potato starch, tapioca flour, baking soda and psyllium husk fiber.
When I googled “Is psyllium husk paleo?” – some sources said yes, some no, and some maybe. So I’ll just say if you need this pie to be paleo, you can use a chia egg or a regular egg if you don’t need the pie to be vegan.
Like all other egg replacers (at least all the ones I’ve come across), it doesn’t work in recipes that require you to beat eggs (like angel food cake or meringue) but I’ve had a great experience with it so far!
The only thing that didn’t work was my paleo lemon curd. I thought it was a long shot but had to try, anyway. I also don’t think it’d be the best to use in things like mousse.
I also wouldn’t use it, or ANY egg replacer, in a recipe that calls for a whole bunch of eggs. If I see a recipe that calls for 4 or more eggs, but I don’t want to use eggs, I look for another recipe. I’m not saying that it wouldn’t work to replace 4 or more eggs, I’m just sharing a general egg replacer tip with you. Actually, I think I’m going to break my own advice and try it in my paleo chocolate cupcakes recipe soon, which calls for 4 eggs, and report back!
Hope you all have a great Easter and that you’ll give this pie and the Gluten-free Vegan Egg Replacer a try! Thanks again to Bob’s Red Mill for sponsoring today’s post. They have lots of fun Easter baking ideas on their website as well as a free e-book with 14 delicious recipes to celebrate spring! I think I may give the Easter bunny cake a try. So cute!