This vegan chocolate pie is my latest obsession. I made this a few months ago and I forgot that I did and loved it (I know right… how?!), so I decided to make it again! Seriously this is bomb. It’s entirely gluten free, no bake, and simple delicious ingredients! It takes very little time to prepare and is extremely delicious. The chocolate filling also makes a deeeeeelicious chocolate mouse, fyi 😉 So for those of you who do not want to wait for it to freeze, fear not! It can be eaten right away 😀
And if you think it couldn’t get any better, this recipe only had 8 ingredients, that you most likely already have in your pantry! Heck yeah!
If you decide to recreate this recipe and take a photo, please tag me on Instagram 
Full recipe:
Ingredients:
For the Crust:
8 pitted dates
1 cup almonds
1 cup coconut flakes
For the Filling:
1/2 cup chocolate almond milk
1/2 cup almond butter
1 block silken tofu
4 oz (113g) 100% chocolate liquor chocolate bar (or any type of vegan dark chocolate bar you can find)
3 tbsp maple syrup
Instructions:
• Blend crust ingredients until crumbly/sticky
• Add to a pie pan, and press down to a pie crust formation
• Set aside while you set up the filling ingredients
• Melt the chocolate in a double boiler or microwave
• Add all filing ingredients to a blender and blend until creamy and smooth
• Pour into pie crust mold and set in the freezer for 4 hours or until firm
• Cut into desire slices, top with favourite toppings or vegan whipped cream
• ENJOY
