Easy No-Bake Chocolate Cream Pie with a gluten-free grain-free chocolate crust that tastes like oreos. Filled with a delicious 3-ingredient chocolate cream. No cashews or tofu needed! Just the right amount of richness and chocolatey flavor and pairs perfectly with a dollop of ice cream on top!

Easy No-Bake Chocolate Cream Pie with a gluten-free grain-free chocolate crust that tastes like oreos. Filled with a delicious 3-ingredient chocolate cream. No cashews or tofu needed! Just the right amount of richness and chocolatey flavor and pairs perfectly with a dollop of ice cream on top!

I am just so overly excited to share this recipe with you guys today. It is somewhat crazy to be honest.

But this new homemade CHOCOLATE PIE is incredibly good. It is easy to make, you don’t need any weird ingredients for it and it is super simple and just insanely good if you ask me.

Most vegan pies of sorts that I have had in the past have had tofu in it or so many cashews that we are soaking them for hours. Now don’t get me wrong – I love cashew cheesecake but I also love switching things up like in this recipe. You will only need some non-dairy milk, dates and your favorite dark chocolate for the filling. Plus the “cookie-ish” crust is made with only almond flour, cacao powder and some coconut oil. Does it get any easier?

Easy No-Bake Chocolate Cream Pie with a gluten-free grain-free chocolate crust that tastes like oreos. Filled with a delicious 3-ingredient chocolate cream. No cashews or tofu needed! Just the right amount of richness and chocolatey flavor and pairs perfectly with a dollop of ice cream on top!

Chocolate “cookie crust” and chocolate cream filling ingredients:

  • Almond flour
  • Cacao powder
  • Liquid coconut oil
  • Dark chocolate  (code RACHL for free shipping)
  • Non-dairy milk
  • Pitted medjool dates
  • If You Care round baking dish (not an ingredient but makes the pie even easier to make and clean up!)

How to make paleo and vegan Chocolate Cream Pie:

  1. In a large bowl, mix together the almond flour, cacao powder and coconut oil until well combined
  2. Using an If You Care round baking dish (my go-to for easy baking and easier clean up) press the crust into the dish with your hands. Making sure you press down firmly and evenly
  3. Add to fridge to set and start making the filling ingredients
  4. Melt the chocolate in saucepan or microwave and set aside
  5. Blend together the milk and dates in blender or food processor until smooth and no clumps
  6. Add the chocolate in and blend again until smooth
  7. Pour the filling on top of the crust and set back into freezer to set over night (I covered with foil)
  8. You can also top with crushed chocolate chips, cookies, or anything!
  9. Slice into slices and enjoy cool!

Easy No-Bake Chocolate Cream Pie with a gluten-free grain-free chocolate crust that tastes like oreos. Filled with a delicious 3-ingredient chocolate cream. No cashews or tofu needed! Just the right amount of richness and chocolatey flavor and pairs perfectly with a dollop of ice cream on top!Easy No-Bake Chocolate Cream Pie with a gluten-free grain-free chocolate crust that tastes like oreos. Filled with a delicious 3-ingredient chocolate cream. No cashews or tofu needed! Just the right amount of richness and chocolatey flavor and pairs perfectly with a dollop of ice cream on top!

A few of my other go-to chocolatey desserts from the blog:

Healthy Double Chocolate Chip Cookies (gluten-free)

Gluten-free Chocolate Chip Cookie Cheesecake Bars

Paleo Chocolate Chip Brownie Cookies

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No-Bake Vegan Chocolate Cream Pie (grain-free)

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Easy Paleo Chocolate Cream Pie with a gluten-free grain-free chocolate crust that tastes like oreos. Filled with a delicious 3-ingredient chocolate cream. No cashews or tofu or oven needed! Just the right amount of richness and chocolatey flavor and pairs perfectly with a dollop of ice cream on top!

  • Prep Time: 10 mins
  • Cook Time: Overnight
  • Total Time: 17 minute

Yield: 6-8 slices 1x

Ingredients

Scale

Crust:

  • 1 1/2 cups almond flour
  • 1/2 cup cacao powder
  • 1/4 cup liquid coconut oil

Chocolate cream filling:

  • 9 ounces dark chocolate (code RACHL for free shipping)
  • 3 cups non-dairy milk
  • 1 cup pitted medjool dates (make sure they are a soft and not too hard)

Instructions

  1. In a large bowl, mix together the almond flour, cacao powder and coconut oil until well combined
  2. Using an If You Care round baking dish (my go-to for easy baking and easier clean up) press the crust into the dish with your hands. Making sure you press down firmly and evenly
  3. Add to fridge to set and start making the filling ingredients
  4. Melt the chocolate in saucepan or microwave and set aside
  5. Blend together the milk and dates in blender or food processor until smooth and no clumps
  6. Add the chocolate in and blend again until smooth
  7. Pour the filling on top of the crust and set back into freezer to set over night (I covered with foil)
  8. You can also top with crushed chocolate chips, cookies, or anything!
  9. Slice into slices and enjoy cool!

Notes

*Store leftovers in fridge for 5 days

**I haven’t tested subs here

  • Author: Rachel