Chilled Dark Chocolate Pie with Toasted Almond Crust and Strawberry Vanilla Compote

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veganrecipes 6857   Chilled Dark Chocolate Pie with Toasted Almond Crust and Strawberry Vanilla Compote

Lately, I’ve been reflecting on lessons that I’ve learned since changing my career path and branching out on my own 4 and 1/2 years ago. Trying to pursue a new field in which I had no prior experience and grow a business feels like a rollercoaster most of the time. There are many ups and downs! Disappointments. Set backs. Progress. Self-Doubt. Excitement. Stress. Gratitude. Growth. Burn out. Deal Breakers. It’s been such a crazy ride, but I wouldn’t change it for the world. Well, there is one thing I would do differently – I would’ve hired an accountant much sooner than I did. They are worth their weight in gold.

veganrecipe   Chilled Dark Chocolate Pie with Toasted Almond Crust and Strawberry Vanilla Compote

Other than that, I’m a firm believer that the mistakes and tough times are incredibly valuable. I’ve learned to believe in myself which was never something that came to me naturally. I’ve turned down opportunities and walked away from deals because they didn’t have my best interests at heart. While scary at the time, those are some of my proudest moments because I was true to myself and what I believe in.

Whatever path you happen to be on, believe in yourself. Stick to your guns if it’s important to you! When you have a bad feeling about something, listen to your gut. And most importantly, don’t let someone else convince you that you’re nothing without them. It just isn’t true. You might just be one person, but you are everything to your vision. Maybe your journey won’t look exactly as you thought it would, but sometimes that’s for the better anyway. If you have the passion and drive for something go after it and share it proudly with the world. We’re anxiously waiting to see it.

veganpiecrust   Chilled Dark Chocolate Pie with Toasted Almond Crust and Strawberry Vanilla Compote

I’m happy to say that I’m getting into a good groove again with recipe development. Look at me posting on a Saturday of all days! Recipe ideas are starting to flow and most of my trials are turning out, almost effortlessly at times. It feels good after a long period of feeling drained on the creativity front. For the first time in a long while, I actually know the next recipe I’m posting on this blog which hasn’t happened in probably 6 months. hah. (Spoiler alert – you’ll never see Tabbouleh the same way again).

This pie. Finally, I get to this pie. Well, it didn’t last long! What else is there to say? I threw together a simple crust made with almonds, oats, coconut oil, and maple syrup. As I’ve mentioned many times before, I prefer this type of press-in crust over traditional flour pie crusts because the flavour is just incomparable. Plus, no rolling or kneading. It’s a no brainer.

veganpiecrust 6683   Chilled Dark Chocolate Pie with Toasted Almond Crust and Strawberry Vanilla Compote

The other day I was making my 2-Ingredient Chocolate Frosting and I realized it would make a fun, truffle-like pie filling because it hardens nicely when chilled. I paired it with a warm strawberry vanilla compote to serve on top. The compote is totally optional, but the cold and warm contrast was really nice! It’s also a great way to use up bruised berries that are on their last legs.

 veganpie   Chilled Dark Chocolate Pie with Toasted Almond Crust and Strawberry Vanilla Compote

Chilled Dark Chocolate Pie with a Toasted Almond Crust and Strawberry Vanilla Compote

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Yield: 12 servings

For the crust (adapted from pecan pie crust):

  • 3/4 cup raw almonds
  • 1/4 cup coconut oil
  • 3 tablespoons maple syrup
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup oat flour
  • 1 cup rolled oats

 

For the filling:

  • 1 bag dark chocolate chips (about 340 grams)
  • 1 (15-ounce) can full-fat coconut milk, chilled in fridge overnight
  • Liquid sweetener, to taste (optional – I used 2 tbsp maple syrup)
  • Pinch of salt
  • 1 teaspoon pure vanilla extract

 

for the strawberry compote (optional):

  • 1 pound strawberries, hulled and diced
  • 2-3 tablespoons pure maple syrup (or other sweetener), to taste
  • 1 teaspoon arrowroot powder (or cornstarch)
  • 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)

 

1. For the crust: Preheat oven to 350⁰F and lightly grease a 9-inch pie dish with coconut oil. Add almonds into a food processor and process until a fine crumb forms, the size of sand. Now add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, pulse in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. If it doesn’t, try processing for a bit longer.
2. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5-6 fork holes into the bottom to let the air escape.
3. Bake pie crust, uncovered, at 350⁰F for 10-13 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for about 20 minutes.

4. For the filling: Chill can of coconut milk in the fridge overnight so the cream can solidify. When ready, open the can and carefully scoop out the solid white coconut cream into a pot, discarding the water. Add chocolate chips and stir until combined. Heat over low-medium heat until most of the chocolate is melted. Remove from heat and stir in the optional sweetener, salt, and vanilla until smooth.

5. For the strawberry compote: Add diced strawberries into a pot and increase heat to medium. In a small bowl, whisk together the sweetener and arrowroot powder (or cornstarch) until no clumps remain. Add to strawberries and stir. Increase heat and bring mixture to a simmer and cook the strawberries for around 9-12 minutes or longer, until thickened and soft. Remove from heat and stir in the vanilla.

6. Assembly: Pour chocolate filling into pie crust and smooth out. Place in the freezer, on an even surface, for a minimum of 2 hours, or until firm throughout. Allow pie to sit on the counter for 15-30 minutes before attempting to slice. Slicing the first piece of pie is quite tricky, but I promise the second slice comes out much easier! Serve the pie chilled with the optional compote on top. Wrap leftover pieces of pie in tin foil and store in the freezer for up to 1 week.

Nutritional Info

veganrecipes 6863   Chilled Dark Chocolate Pie with Toasted Almond Crust and Strawberry Vanilla Compote

Hope your weekend squeezes in some chocolate, fun, sun, & relaxation!

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{ 215 comments… read them below or add one }

Ksenija @ Health Ninja July 6, 2013

This pie looks so beautiful! I wanted to try to make a filling with coconut milk for a while now and this one caught my eye. Going to give this a try pretty soon.

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Angela @ Eat Spin Run Repeat July 6, 2013

Wonderful post, Ange!!! You’ve come MILES and accomplished so much since I met you so long ago, and it definitely reflects here – your blog is and forever will be one of my must-reads! I totally agree with you on the stuff about life lessons. A little while ago when I was struggling with figuring out what I want to do and trying to determine what would make me happy, I found a quote that said “You were given this life because you’re strong enough to live it”, and I have it posted on my mirror to remind myself regularly now! I hope you have a wonderful weekend, and enjoy this glorious sunshine we’re finally getting!

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Tanya @ playful and hungry July 12, 2013

So true! <3

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Grace July 6, 2013

You rock, words I needed to hear this am. And pie is my favorite food group!

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Katy @ Katy's Kitchen July 6, 2013

Wise words. I really enjoyed reading this post. Now on to the food- I love your take on the crust using almonds instead of pecans. I’m not a huge fan of pecans but I love almonds, so this is perfect for me and I will definitely be using it sometime soon. Just wondering if you can do everything no-bake (i.e. does the crust absolutely need to be baked?) I guess it would be slightly wetter if you didn’t bake it. In any case, I love this easy, health-conscious recipe! :)

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Angela July 6, 2013

Thanks Katy!
To be honest, I’ve only ever baked it before – I do so because I like that it firms up and gets a bit crunchy in the oven. It’s a nice contrast to the filling. I don’t think it would hold together nearly as well if it wasn’t baked, but if that isn’t an issue for you feel free to experiment with it :) Let me know how it goes if you try it out.

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Renee August 12, 2014

This crust looks incredible! I stumbled upon it while searching for vegan pie crust. I’m attempting to adapt a recipe for apple pie squares to vegan so my nephew can eat it. It typically uses a cream cheese-butter-flour crust. I’m thinking this almond variation would taste great with the apple and cinnamon filling! Since the filling needs to bake, do you think it would work to press out the crust and pour the filling over and THEN bake, or do you think it should be baked, even partially, first? Thanks for any input you can give!

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Erica { EricaDHouse.com } July 6, 2013

I really needed to hear that little inspirational pep talk this morning. Branching out on your own can be terrifying, but so worth it!

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Denise July 6, 2013

This looks super good, especially that crust! I agree, press-in crusts taste so much better.

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Sharon July 6, 2013

Angela, you always continue to inspire me. Inspiration to follow my dreams and to create magic in the kitchen:) And to eat a whole pie! Ha!

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Annabel July 6, 2013

Very inspiring and the pie looks amazing! :)

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Stephanie July 6, 2013

This pie looks amazing, I will have to try it when i get an occasion (or make one for it!)
I haven’t made a press-in crust but I can imagine it’s deliciousness.

Congratulations on making it through a tough time, and feeling secure in yourself again.
I know first hand, from experience and right now the feeling of undergoing change in your life, and believe firmly that successfully navigating it brings about great personal rewards.

Keep your feet on the ground, and your head on your shoulders and keep up the great work Angela! You are a true inspiration to myself and many more.

Take care!

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Holly @ EatGreatBEGreat July 6, 2013

Mmmm…this pie sounds wonderful!!!

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Chenille July 6, 2013

This sounds very yummy! Anything I can substitute for the rolled oats? I am allergic…I’m sure I can use regular flour but wasn’t sure about the actual oats.

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Angela (Oh She Glows) July 6, 2013

Hey Chenille, Hmm, I’m not too sure. can you have spelt or quinoa flakes? One of those might work? Or perhaps raw buckwheat flour.

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Carol February 14, 2014

I too am allergic to oats, so would perhaps try the quinoa flakes if I could find them. I am just starting to try to eliminate gluten and believe spelt is also out? Recipe looks very tempting.

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Melissa July 6, 2013

Oh My God Angela Seriously!? How do nyou come up with these this one looks positively evil! DROOL!

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Suzanne July 6, 2013

So glad you feel you’ve gotten your groove back, Angela! We love you- can’t wait to see what you have in store :)

PS I made the rad pad thai last night for dinner- awesome!

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Angela (Oh She Glows) July 6, 2013

So happy you enjoyed the Pad Thai – I’m making it again tomorrow!

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Anele @ Success Along the Weigh July 6, 2013

Excellent post and I’m so glad you’ve stayed true to who you are. Some people like to put their own spin on what they think you or your “brand” should be but if it’s not for you…carry on! You are all you need to be a success. (And your man to be your support of course!)

Now, if you’ll excuse me, I’m going to make this pie and slam my face into it…errr…I mean, daintily eat it with my pinky extended like a lady. ;-)

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Katrina @ Warm Vanilla Sugar July 6, 2013

This pie looks absolutely fabulous!! LOVE!

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Alison July 6, 2013

Love this post and your blog. Keep the yummy recipes coming!

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Angela July 6, 2013

This looks amazing. I think I will make it for my daughter’s 18th. Think it will serve 8 of us? I’d better not risk it. What if someone (not me of course) wants a second piece?! …. I’ll make two! : )

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Angela (Oh She Glows) July 6, 2013

hah, yes it’s always a risk! Hope u enjoy it :)

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Kaycee @ Fitface July 6, 2013

I’m genuinely touched by your speech at the beginning of the post. I went through a big change in my life in the past couple years and I’ve realized that while I regret none of it, I’ve lost myself because of not staying true. I’ve just started my journey to finding myself, and remember how to do things that I used to enjoy. It’s true, you can’t please anyone, unless you please yourself first.
Thank you.

oh, and that pie. mm mm mmm!

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Traci July 6, 2013

Awesome looking pie and I so needed to hear your kind inspirational words today! ☺

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Averie @ Averie Cooks July 6, 2013

That crust – looks like it could be crumbled on top of anyting and would make a fantastic ‘granola’! Mmmm, so good!

And then..the filling!! So dense, thick, dark, rich – gotta love coconut milk and chocolate. Can do no wrong. You created a stunner, Angela!

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Andrea July 6, 2013

Yummy!! Is it possible to use a can of lite coconut milk? I have one in my pantry lying around/it’s the only one I’ve got lol

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Angela (Oh She Glows) July 6, 2013

Hi Andrea, Im not sure, this was my first attempt – I think lite milk would yield a less creamy and maybe “ice-milk” consistency, but not sure. Let me know if you try it out!

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Julia (Newfoundland) July 12, 2013

Made this yesterday with lite coconut milk and it was great! Thanks for the wonderful recipe :) The crust is to die for! Overall, such a great combination of flavours and textures :)

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Beth July 6, 2013

This looks amazing! I stumbled upon your website about a month ago when I decided to switch to a vegan/gluten-free diet for health reasons. Your posts and recipes are so inspiring and I can’t wait to see more from you!

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Emily - it comes naturally July 6, 2013

Mmm…i was looking for something chocolatey for my birthday. Brilliant post about trusting in yourself, I find it so easy to tell friends to believe in themselves. I only wish I could take my own advice. Xxx

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Emma July 6, 2013

What a beautiful post Angela- words and images :) You should be so proud of all you’ve achieved and even more so for staying true to yourself.
I’ve made a tart with the same idea for the filling- the chocolate coconut milk mix, and loved it- insanely rich though! Your combination of oaty crust, sweet strawberries and rich gooey chocolate look incredible.

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Sarah @ Yogi in Action July 6, 2013

Oh my goodness- I love everything about this post!

Good for you for living your own path, and finding the way it works for you. Mistakes are absolutely ok to make, but sometimes hard to admit that we’ve made them. Thanks for your honesty. And yay to accountants- as I am one :)

This pie looks amazing! I will definitely be making it…once I’m back in Canada :)

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Rene July 6, 2013

This looks delicious! I just started following your blog and going through old recipes, and it’s amazing!
How much coconut cream was used? I have a giant can of coconut cream at home, could I sub that in instead?

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Angela (Oh She Glows) July 7, 2013

Hey Rene, I think the amount per can is usually around 3/4-1 cup depending on the brand. Hope this helps! :)

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Jamie @lifelovelemons July 6, 2013

Look at the texture of the filling! My goodness…

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Daniela @ FoodrecipesHQ July 6, 2013

Beautiful recipe with very helpful pictures. Gotta pin this!

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Megan July 6, 2013

I found this post to be very inspiring. Good job on making it to where you are now :). The picture at the bottom makes me wish I could reach through the screen and take a bite! I’ll have to make this to see how wonderful it tastes.

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Jena@21days July 6, 2013

YUM. I’d kill for that cold chocolate pie right now.

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Andrea July 6, 2013

Can’t wait to make this, my fella is going to love it! Thank you!

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courtstar @ starsystemz July 6, 2013

Wow! What a delight, I hope to make this or something I hope half as yummy for my next party! Thanks for sharing your incredible recipe :-). Love + shine Courtstar

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Kari @ bite-sized thoughts July 7, 2013

I love this post Angela. And I really love the look and sound of the pie too :)

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Heather McClees July 7, 2013

Yay!! I’m so happy to hear you found your groove back! We all knew you would! Angela thank you for your positive message above. You don’t even know how that inspired me, nor do you know the example you’ve been to me in more ways than you could know. Four years ago I fell in love with your blog and it became proof that my same dream and same issues with food and eating disorders could be turned into something beautiful.
Since I started blogging, I’ve had many people tell me blogging was silly or a waste of time. Funny enough, they never even bothered to read it! However, I always thought back to you and knew my dream wasn’t silly. Thank you for rekindling that spirit in my heart with this message. I know you will continue to be an inspiration to us all time and time again, and we all believe in you, no matter what bumps you may find down the road!
Now, let me get onto that pie! Wow!! This looks awesome and I love how it is pretty healthy! I can’t wait to try this. It’s beautiful! A true come back classic!!;)
Thanks again and I can’t wait to read your book!!!:)

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Angela (Oh She Glows) July 7, 2013

Thank you Heather, I’m so touched by what you wrote! So happy to hear you are doing well. :)

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Jennifer @ Peanut Butter and Peppers July 7, 2013

Your pie looks amazing!!! Love how thick the crust looks!!

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Johanna GGG July 7, 2013

that sounds delicious – anything chocolate and creamy without cream makes me happy. I have a can of coconut milk in the fridge right now

glad you are getting your mojo back – enjoy your posts and recipes – I got an email today which left me gobsmacked – not only did they offer advertising and SEO and all the usual rubbish but also to write my blog content – wondered exactly what it would leave me to do. Am sure you have many crazy emails like this but just thought I would share it after reading about you turning down offers – hope you haven’t had too many like this

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Emily K. @ Leaf Parade July 7, 2013

Thank you for this post. I needed to read those words — and now I’ll need to eat that pie. :)
-Emily K

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Prettygreentea July 7, 2013

This sounds delicious!

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taylor @ taylormade July 7, 2013

okay I am REALLY thankful for this recipe — my fiance LOVES chocolate pie but all of the recipes I’ve seen call for scary ingredients like shortening and corn syrup. can’t wait to try this! :)

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thelittleloaf July 7, 2013

That filling looks so incredibly rich and thick. I made ice cream with coconut milk recently and when I chilled it in the fridge the mixture went wonderful thick and soft – I can imagine made with coconut cream it’s even more amazing!

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