Vegan Chocolate Pie (8 Ingredients)

This delicious 8-Ingredient Vegan Chocolate Pie is made from only whole foods! Gluten-free and refined sugar-free, it's also super simple to make.

📝 Ingredients

• 1 1/4 cups oats
• 1/4 tsp sea salt
• 3 tbsp arrowroot powder
• 1/3 cup coconut oil, chilled in the fridge
• 1 tbsp maple syrup
• 2 tbsp chilled water
• 1 400 ml can full fat coconut milk, chilled in the fridge overnight
• 1 cup cashews, soaked overnight and drained
• 1/4 cup maple syrup or date paste
• 1/2 cup (heaped) cacao powder
• Large pinch of sea salt
• Whipped coconut cream
• Grated/chopped dark chocolate

👨‍🍳 Instructions

1. 1--- To make the pastry ---
2. 2Preheat your oven to 350F/175°C. Chill a large mixing bowl in the fridge.
3. 3Line the bottom of an 8-inch pie dish with parchment paper.
4. 4In a blender or food processor, blend the oats on high until they form a smooth flour (about 30 seconds). Keep blending until the flour is as fine as possible.
5. 5To your large mixing bowl, add the oat flour, sea salt and arrowroot. Mix with a metal spoon to combine ingredients.
6. 6Remove the hardened coconut oil from the fridge and using your hands, quickly rub it into the flour mixture until it resembles fine breadcrumbs (we're doing this quickly so that the oil melts as little as possible).
7. 7Add the maple syrup and water to the bowl and mix these into the pastry using a metal spoon.
8. 8Use your hands to quickly shape the mixture into a ball of dough.
9. 9Place a sheet of parchment paper on a flat surface, and place the dough on top. Place another sheet of parchment paper on top of the dough.
10. 10Using a rolling pin, roll your dough out until it is about an inch wider than the circumference of your pie dish and roughly 6mm thick.
11. 11Remove the top layer of parchment paper from your pastry and place the pie dish upside down on top of it. Gently but quickly flip the whole thing over so your pastry is on top of the dish! (Be careful during this part, as the pastry can be crumbly. If it breaks, don't worry - it should be fixable in the next step!)
12. 12Remove the remaining layer of parchment paper, and very gently press the pastry into the pie dish, ensuring it reaches the corners. If you get any cracks at this point, simply use a piece of pastry from the edge to plug them.
13. 13Using a flat knife, cut the edge of the pastry around the rim of the dish so you have a nice clean crust. (You will likely end up with a little spare pastry - feel free to use this as you wish! I like making jam tarts or cookies from it.)
14. 14Bake in the oven for 15-20 minutes, until the crust is just starting to turn golden.
15. 15Remove and allow the crust to 'rest' in its pie dish for 10 minutes, then turn out onto a wire rack to cool completely. (Do not remove the crust from the dish before this! It will be soft and will likely break.)
16. 16--- To make the Filling ---
17. 17Open your can of coconut milk. You will see that the cream and water have separated. Scrape out the hardened coconut cream with a spoon and place in a bowl. Pour the remaining coconut water into another bowl.
18. 18Add 2 tbsp of the coconut water (the rest of the coconut water isn't needed - you can use it in smoothies or on cereal), the cashews and the maple syrup to a high-speed blender and blitz on high power for about 1 minute, until the mixture is totally creamy (you may need to scrape the sides of your blender down halfway through).
19. 19Add all of the hardened coconut cream, the cacao powder and the salt to the blender and blend on high for another 30 seconds until the mixture is combined. Don't overdo it! You don't want to overheat the mixture as it will become less firm.
20. 20Pour the filling into a bowl and refrigerate for 30 minutes (this will allow the mixture to solidify).
21. 21Remove from the fridge and pour the filling evenly into the pie crust, using a spoon to make soft peaks with the mixture.
22. 22--- To Decorate ---
23. 23If you wish, decorate the pie with whipped coconut cream and dark chocolate shavings.
24. 24Refrigerate until ready to serve and enjoy!