Chocolate Cream Pie (vegan, paleo)

This chocolate cream pie is one of the dreamiest vegan, paleo desserts that I make! A sense of raw chocolate euphoria sets in as you sink you teeth into the layers of vegan whipped cream, chocolate cream, a layer of hidden dark chocolate, and the “buttery” and crisp pie crust. This pie is sure to win admirers anywhere it is served! I love using my $11 silicone tart pan to make this into 10 individual cream pies, but you can use any pie pan you’d like, including a full size one.

*Initially I used medjool dates to sweeten the chocolate cream by simply blending them in, but I have changed it up and am now using maple syrup as I found the maple syrup to create a smoother and even creamier pie filling. If you’d like to use 6 to 8 medjool dates instead you can, they will just require more blending time. And if your coconut cream gets a little runny from the extended blending, you can usually remedy that by putting it into the fridge to chill for a few hours, as the chilling will usually help thicken the coconut cream again. Another option is to use my low sugar chocolate mousse recipe that is made from blending dried figs with regular liquid coconut milk, as the dried figs work their magic to create volume and a nice thick cream. The itty bitty fig seeds will be a bit noticeable in the texture, but I still love it, especially for a simple, easy to make chocolate pudding treat. Feel free to also cut back on the amount of maple syrup used in this recipe or use a few drops of stevia to sweeten it instead.

Chocolate Cream Pie - Vegan - Paleo - Chocolate Cream Pie - Vegan - Paleo - Chocolate Cream Pie - Vegan - Paleo -

Chocolate Cream Pie

Chocolate Cream Pie Ingredients

  • 1 batch of almond flour pie crusts (see below)
  • 1 1/2 cups coconut cream
  • 6 Tablespoons maple syrup (see notes about *dates, other liquid sweetener, or a few drops stevia)
  • 4 to 6 Tablespoons raw cacao powder (or cocoa powder)
  • 1 batch raw chocolate (from chocolate chip recipe here)
  • 1 cup coconut whip cream (recipe here)

Almond Flour Pie & Tart Crust Recipe

  1. Preheat oven to 325*F.
  2. Mix pie crust ingredients together in a bowl.
  3. Grease a tart pan with a little coconut oil. If using a larger tart pan or pie pan I recommend lining the pie pan with parchment paper for easy removal of the pie crust. Using your fingers spread the pie crust dough into a thin even layer in the tart pan or pie plate. Use a fork to lightly poke holes in the bottom of the pie crust to help prevent bubbling up when baking.
  4. Bake pie crust for 12 to 14 minutes, until lightly golden brown.  Check on pie crusts half way through baking, and gently push down any spots that may have bubbled up during baking. I like the crisp texture and buttery flavor of the crust when you let it get to a light golden brown, watch carefully the last few minutes of baking to avoid burning.
  5. Chill after baking.

Chocolate Cream Pie Filling Directions

  1. Chill your favorite full fat coconut milk overnight, or you can use coconut cream. I chill 1 Aroy-D 33 oz carton of full fat coconut milk or 3 smaller 8 oz cartons overnight (I actually keep a stash in the fridge at all times as I love working with coconut cream). Reserve 1 can for the coconut whip (or set aside 1/3 of the 33 oz carton).
  2. After chilling, I spoon out the top layer of coconut cream and whip it with 4 to 6 Tablespoons cacao powder + 6 Tablespoons maple syrup + vanilla extract into a blender or mixer. This is a really forgiving recipe, so don’t stress on the exact measurements if you end up with more or less of the coconut cream after chilling the cans/cartons, just sweeten it to taste. You can use the remaining “coconut water” in other smoothie recipes or soups. Or add a little splash if needed for help in blending. Blend until chocolate is incorporated, be careful not to over blend! Scoop out into a bowl, set in the fridge.
  3. Next make a batch of raw chocolate using my chocolate chip recipe, but instead of pouring the chocolate into a chocolate chip mold you will spoon a little chocolate into each chilled pie crust to create a hidden layer of raw dark chocolate. I tilt each tart shell to help swirl the chocolate so the inside is coated well. This layer of chocolate also helps keep the pie crust nice and “crispy”. Chill chocolate lined pie crusts. Pour remaining chocolate onto a piece of parchment paper in a small casserole dish, and then put in the freezer. You can then chop up this extra bit of chocolate to use as a garnish for the pies. Or make some chocolate chips for a garnish.
  4. Spoon chocolate cream into each tart/pie crust. Chill the tarts/pie while you whip up the coconut cream from this recipe (basically what we did above, but this time w/o adding chocolate, I also use less sweetener and a few drops of this magical coconut extract. I make about 1 cup of coconut cream, but you can make a bit more if you’d like.
  5. Pies will keep in the fridge for a few days, or you can store them in the freezer. If storing in the freezer allow them to fully defrost before serving.

Estimated Nutrition Info based on 10 servings:

Chocolate Cream Pie - paleo, vegan

Chocolate Cream Pie - Vegan - Paleo -

Shared at: The Alder Collective Link Party + Allergy Free Wednesday + Try a Bite Tuesday + Weekend Retreat Link Party + Weekend Recipe Link Up Party + Savoring Saturdays + Real Food Friday + Gluten Free Friday + Healthy Happy Green Natural Party Blog Hop + Gluten Free Recipe Fix Valentines Day Winter Chow

33 thoughts on “Chocolate Cream Pie (vegan, paleo)

    1. So I’m back again 🙂 I just LOVE these! I’ll be featuring them tomorrow for Savoring Saturdays. Thanks so much for sharing this with us! Hope you’ll join us tomorrow.

    2. Thank you Emily! I am stoked to have these cream pies featured! I am literally sitting her after dinner wishing I had one more left in the fridge! I think I am going to at least go whip up some of the chocolate cream filling… ♥

  1. Pinning!!! These look amazing! So impressive. Love paleo desserts. Thanks for creating something so awesome!

  2. That hidden layer of dark chocolate really has me intrigued. Yum!

    Thanks for linking up with The Alder Collective! Your posts have been pinned to our group party board. We’ll hope you’ll join us next Tuesday at 8 pm EST!

    1. Thank you!! I just served these chocolate cream pies to some friends today who were off to the grocery store as soon as I left to pick up coconut milk so they could make them again. ♥

  3. Andrea, these look divine. Pinning them for later use. If it turns out even half as good as the promise of the pictures (specially the crust), I will feature the recipe in my best of January 2016 recipe collective.
    So eager to make this over the weekend.

    1. Thank you Sheryashi!! I love the crust too! I got the best results for this crust using a silicone tart pan. They pop out perfect every time. If using a glass pie dish I recommend lining with parchment for easy removal. Cheers!!

  4. Hi Andrea,
    Wow this looks so tempting and delicious. This is what I call a Chocolate Cream pie to die for. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

  5. This looks absolutely amazing! And it is paleo? Bonus! Pinned! Also I am featuring it tonight on Savoring Saturdays, Can’t wait to see what delicious treat you share with us this week!

  6. You have outdone yourself with this creamy delight!

    Thank for for visiting the Healthy, Happy, Green & Natural Party Hop!

  7. Hi Andrea! I made this recipe as a full tart and it was fantastic! Do you have an AIP non-nut crust that you think might also work?


    1. Hi Latifa!

      So happy to hear you enjoyed this chocolate cream pie! ♥ I have one AIP nut-free crust recipe that I think would be tasty filled with this creamy pie, it’s more like a coconut macaroon crust, see my “AIP Key Lime Pie Recipe”:

      Or you can check out the “links” in the AIP notes on my Persimmon Pie, where I link to 3 other AIP pie crusts that I think look tasty, but haven’t tried yet.


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