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

by Angela (Oh She Glows) on July 6, 2013

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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.

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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.

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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.

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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.

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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

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

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{ 263 comments… read them below or add one }

Ksenija @ Health Ninja July 6, 2013 at 9:41 am

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 at 9:44 am

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 at 3:06 pm

So true! <3

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Grace July 6, 2013 at 9:46 am

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 at 9:59 am

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 at 11:28 am

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 at 8:06 pm

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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Darcie August 11, 2016 at 7:50 pm

You can bake partially pure crust or not when you need to do baking any ways. However I prefer the partial bake on the crusts.

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Erica { EricaDHouse.com } July 6, 2013 at 10:29 am

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 at 10:32 am

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

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Sharon July 6, 2013 at 10:43 am

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 at 10:45 am

Very inspiring and the pie looks amazing! :)

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Stephanie July 6, 2013 at 11:16 am

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 at 11:22 am

Mmmm…this pie sounds wonderful!!!

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Chenille July 6, 2013 at 11:38 am

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 at 4:42 pm

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 at 4:34 pm

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 at 12:16 pm

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 at 12:22 pm

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 at 4:40 pm

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 at 12:31 pm

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 at 1:24 pm

This pie looks absolutely fabulous!! LOVE!

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Alison July 6, 2013 at 1:25 pm

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

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Angela July 6, 2013 at 1:27 pm

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 at 4:38 pm

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

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Kaycee @ Fitface July 6, 2013 at 2:04 pm

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 at 3:12 pm

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

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Averie @ Averie Cooks July 6, 2013 at 3:14 pm

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 at 3:20 pm

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 at 4:37 pm

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 at 8:14 am

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 at 3:39 pm

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 at 4:04 pm

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 at 4:32 pm

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 at 5:02 pm

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 at 5:15 pm

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 at 9:06 am

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 at 5:37 pm

Look at the texture of the filling! My goodness…

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Daniela @ FoodrecipesHQ July 6, 2013 at 7:09 pm

Beautiful recipe with very helpful pictures. Gotta pin this!

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Megan July 6, 2013 at 7:28 pm

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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[email protected] July 6, 2013 at 8:51 pm

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

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Andrea July 6, 2013 at 9:12 pm

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

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courtstar @ starsystemz July 6, 2013 at 11:04 pm

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 at 1:03 am

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 at 7:05 am

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 at 9:05 am

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 at 7:27 am

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

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Johanna GGG July 7, 2013 at 9:33 am

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 at 9:35 am

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 at 1:56 pm

This sounds delicious!

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taylor @ taylormade July 7, 2013 at 2:35 pm

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 at 2:36 pm

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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Renard Moreau July 7, 2013 at 4:44 pm

[ Smiles ] Oh wow! Dark chocolate pie with almonds on strawberry; looks delicious. It also looks fattening too!

Thank you for posting another wonderful vegan recipe!

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chena immel July 7, 2013 at 6:06 pm

hi angela:)
i just wanted to say thank you so much for posting the bit before the recipe – the recipe also looks amazing, so that you for that too:), but i’m actually at a huge turning point in my life career-wise, where i realized i want to start my own business and also have no idea how, and this post was exactly what i needed to hear…ever since i decided to go for it, little things like this have been popping up (feels very “meant to be”), and they all help…this whole site you have is actually very motivating in general, so basically, one big giant thank you to you:)
chena

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Angela (Oh She Glows) July 9, 2013 at 9:05 am

I’m so happy it helped you…all the best with your goals!

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Megan July 7, 2013 at 7:26 pm

I had to post to say that I made this pie tonight (complete with the strawberry compote), and it received a resounding … stunned silence from my family. It was pure heaven. Your blog is amazing, and it is the only food blog I use now to plan meals and snacks for our family, which follows a vegan diet. Thank you for all of your incredible work and dedication. I can’t wait for your cookbook to come out!

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Angela (Oh She Glows) July 9, 2013 at 8:24 am

Aw that’s so awesome! Thanks for letting me know, that totally made my day :)

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Jenni July 7, 2013 at 9:02 pm

Could anything ever (aside from possibly peanut butter and banana) be better than the strawberry-chocolate combination? I don’t think so. This looks DIVINE.

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Lillian @ Seize the Latte July 7, 2013 at 10:01 pm

I love everything about this post! From the perspective of a long-time reader, it’s been great to watch your evolution from being stuck in that soul-shredding office job to pursuing your dreams (not to mention excelling at it). Truth be told, when I’m having a bad day at work, I keep your “A Year Can Change A Lot” series open in a browser tab so I can know that other people have been down this road before me. Your transformation over the last few years has been wonderful to watch, and it’s especially wonderful to know that, as a fellow people-pleaser, you’ve been able to stick to your guns and turn things down that haven’t been right for you. It’s a valuable skill! (It’s one that I’m still working on, but hey, “work in progress” is my middle name.) :)

As for the pie: ehrmagherd. That looks absolutely delicious, and the fact that I can make it with GF oats is a huge win. I’m not kidding when I say that I’m drooling as I type this!

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Nicole July 8, 2013 at 6:34 am

This pie looks beautiful! I am going to try making it for a family get together this weekend.

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Ashley | Spoonful of Flavor July 8, 2013 at 9:03 am

Everything about this pie sounds delicious. After all, it is a combination of my two favorite things, chocolate and strawberies!

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Anna {Herbivore Triathlete} July 8, 2013 at 10:04 am

Wonderful words Angela!

This pie looks incredible, like an above poster said, pie is my favorite food group!

I think the compote would be wonderful on some toast as well. Or maybe on banana soft serve. Hmm, the possibilities are endless.

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Kelly @ Vegan Iowan July 8, 2013 at 10:47 am

I love your story! It’s great that you have been able to forge ahead and grow a successful business while staying true to yourself. And this recipe looks perfect for a summer evening!

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Anna @ Your Healthy Place July 8, 2013 at 10:49 am

Press-in crusts are definitely my favourite too – up the easy factor big time! But this pie looks divine – that texture! It looks like you’d just melt into a chocolatey pool of goodness! I’m someone who likes her chocolate ‘unadulterated’, as I always say haha, but I would definitely keep this berry compote recipe on hand to use on pancakes. Delish!

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Sarah July 8, 2013 at 11:24 am

Hello,
I just had to say I went to your blog this morning as it is always a treat and I needed a distraction from a big decision I am trying to make. Well, your pep talk was just what I needed to hear. I am going to make the leap into private practice, follow my gut….
Thanks,
Sarah in BC

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Sonal July 8, 2013 at 12:17 pm

Thanks for the beautiful words Angela! :) I loved them! And this pie looks AMAZING! Cannot wait to try it, I especially love the short ingredient list!

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Christine @ Gotta Eat Green July 8, 2013 at 1:33 pm

MMMmmm chocolate + coconut + strawberries = the perfect dessert.

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Caitlin July 8, 2013 at 1:41 pm

well this is probably the most delicious looks pie i’ve ever seen. pecan crust, rich chocolate filling, and strawberries. i’ll take a slice!

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Melissa July 8, 2013 at 2:18 pm

Thanks, Angela. Kind of needed to hear that today.

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Rachel July 8, 2013 at 3:25 pm

This looks so good! I am lactose intolerant so I am always on the lookout for great deserts without milk! I will definitely be trying this!

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Lisa July 8, 2013 at 3:52 pm

This may be a silly question but are we supposed to toast the almonds first before we make the crust? Or do they toast themselves while baking the pie?
Thanks and I love your blog!!! :)

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Angela (Oh She Glows) July 9, 2013 at 8:20 am

Nope not a silly question at all! No need to toast beforehand…I figured they’d toast while baking in the oven. :) enjoY!

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Suzanne July 8, 2013 at 5:14 pm

Angela

You truly are an inspiration – in your authenticity , dedication to your own values, and your unbelievable kitchen creations! I have loved reading your blog for several years and am inspired EVERY time I read! I am so happy to hear you are flowing again with recipes – it means your energy is open and trusting and that allows your true self to shine. Thank you for your commitment and genuine nature. You are a beautiful soul.

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Suzanne July 8, 2013 at 5:16 pm

Oh – this recipe looks AMAZING! The crust..the filling..the compote – may try it for my bday this week :)
Just made your date bars which were on my list forever – they were a hit of course!

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Luv What You Do July 8, 2013 at 5:40 pm

That looks like my kind of pie! Delish!

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Christina @ The Beautiful Balance July 8, 2013 at 6:44 pm

I LOVE your use of coconut milk in the filling! I can not wait to try this recipe at home :)

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Melanie July 8, 2013 at 7:00 pm

Oh. My. Gourd.

Trying this, this week for sure.

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Dalbir July 9, 2013 at 6:12 am

Hey Angela! I live in India and I am not able to find raw almonds from the market.. so I wanted to know if I could use normal almonds? And can you please tell me a substitute of coconut milk also? Please reply as soon as possible! Love reading your posts! :)

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Angela (Oh She Glows) July 9, 2013 at 8:17 am

Hi Dalbir, Yes you can use regular almonds I would imagine. I’m sorry I don’t know of a sub for coconut milk – my guess would be anything creamy. Maybe try a bit of non dairy milk (maybe 1/2 cup) ?

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Louise July 9, 2013 at 8:00 am

Angela, thank you for these wonderful vegan recipes! I love to cook but your recipes make me even more psyched to get in the kitchen. This pie looks over the moon delicious! I am making it this week. Thank you too for the inspiring words. I am laid up due to ruptured back discs, surgery likely soon. It’s a longish road to getting well so lots of bed rest and time at home. Certainly have time to work on those ideas and dreams I have. You have motivated me to move forward and use my time wisely. Thank you and cheers!

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Angela (Oh She Glows) July 9, 2013 at 8:15 am

I wish you a speedy recovery Louise! Take care

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Louise July 10, 2013 at 5:14 pm

Thank you so much, Angela! Cheers :)

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McKel Hill, MS, RD, LDN | Nutrition Stripped July 9, 2013 at 2:57 pm

Your post was exactly what I needed to hear. Thank you so much for sharing your experience and doubts. As a new blogger but also a health care profession, I have dreams of running my website and blog full time, but it can be very discouraging at times. Thank you for the inspiration.

Best, McKel

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ali janine July 9, 2013 at 4:44 pm

this was fantastic!! I can’t stop eating it :) do you think the filling could be made into a “fudgsicle” of sorts?

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Christian Fitness Diva July 9, 2013 at 10:20 pm

I am not, nor will I EVER be a Vegan. However I do incorporate Vegan and Vegetarian dishes in my diet her and there and I will say that this chocolate (my fave) strawberry (my fave fruit) looks scrumptious-licious – a definite must try.

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Rachel July 9, 2013 at 10:31 pm

Yay~a gluten free crust (&CHOCOLATE PIE!!). Thank you, Averie! In MN right now, I have strawberries & raspberries in the garden, ready to make jam:)

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Allan July 10, 2013 at 2:17 am

Okay, I must confess that this is quite revolutionary and it has changed my whole idea and concept of what a vegetarian diet is, or should be. Who could ever have imagined that with dark chocolate pie and crusts of almond mixed with strawberry vanilla, this is the end result?

I always imagined a typical veg diet to be nothing more than some greens and leafy stuff but you have successfully reoriented my understanding in that direction. For this, I thank you and I must say that your steps are indeed very easy to follow. I will surely tell my friends about your blog!

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Sharon Clair July 10, 2013 at 7:55 am

Definitely trying this recipe – I can no longer have dairy and was wondering what kind of chocolate chips you used.

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Corinne Mancevice July 10, 2013 at 1:01 pm

How come you can only freeze it for a week? What happens beyond that?

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Angela (Oh She Glows) July 12, 2013 at 9:52 am

Im not sure because we ate it before then! hah. my guess is that it would get freezer burn with time…

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Angie July 10, 2013 at 2:07 pm

I made that frosting this past weekend to put on some brownies. Delish! This is another one I’ll have to try! That frosting is brilliant!

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Ashley July 10, 2013 at 2:55 pm

Oh my gosh. This pie looks amazing! And a perfect way to fix chocolate and pie cravings immediately. Yum!

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Jillian @ Newly Bread July 10, 2013 at 3:54 pm

I made this pie last night for a friends birthday and was blow away at how delicious it is! Truly divine. The crust could be eaten by itself and the filling is the most amazing creaminess! Thank you for this recipe!

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KP July 10, 2013 at 5:12 pm

Apologies if this has been asked in the comments already (I haven’t gone through them all) but I was wondering if you had a suggestion as what I could use to replace the oats? I do have a pretty severe gluten allergy and I tend to avoid all oats (even the gf ones).
I was thinking that I could simply omit them and maybe increase the amount for all other ingredients? Open to anything! Can’t wait to make this. Thanks again.

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Angela (Oh She Glows) July 13, 2013 at 8:16 am

Hey KP, Hmm, I’m really not sure. I would probably suggest using my no-bake crust 9http://ohsheglows.com/2011/06/03/chilled-double-chocolate-torte-the-no-bake-version/) Do you think that quinoa flakes might work? Can you tolerate those?

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KP July 14, 2013 at 12:25 pm

I actually made it this weekend and used a little brown rice flour and I did use quinoa flakes. Holy f it was awesome! I was worried that the quinoa flakes would be a bit too “quinoa-y” but the chocolate totally overpowers the flavor of the crust (which was great). If I took a bit of the crust alone, it had that quinoa flavor, which I dont mind, but otherwise you can’t really taste it – but the texture was great.
Thanks again – this was (and is) so so good. I may have had a piece for breakfast with a nice cup of tea!

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Angela (Oh She Glows) July 14, 2013 at 6:02 pm

yay! So happy it worked out so well for you, even with those changes. Do you mind posting the measurements you used? I’m sure others would appreciate it as I’ve been asked about an oat free version a lot. No worries, just thought I’d ask! Take care :)

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KP July 14, 2013 at 8:02 pm

You bet – I actually just replaced the oat flour with the same amount of brown rice flour (1/2 cup) and the oats with 1 cup quinoa flakes. I probably wouldn’t use a full cup of quinoa flakes the next time though. As I mentioned, if I eat the crust alone, you can definitely pick up that distinct quinoa flavor, but it’s not noticeable when enjoying a piece with full chocolate.
I have made some people very happy with this cake. Including myself.
thanks again.

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Angela (Oh She Glows) July 14, 2013 at 9:03 pm

Great, thanks so much! I’ll have to try it out sometime :) I have quinoa flakes that I had no clue how to use up.

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Heidi Ann Webber July 10, 2013 at 7:58 pm

YUM!!!! :-)

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Heather July 10, 2013 at 9:23 pm

Those are some good words of wisdom Angela!!! This pie looks delish. I’m envisioning a cherry topping (Im eagerly waiting for the BC cherries to arrive in Ontario) on it…Mmm

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Chris July 11, 2013 at 12:42 am

Oh my that looks simply divine! I’ve never actually made a pie before but this looks so good I might give it a try. Just the pictures of this shame the apple pie I picked up from Sam’s Club the other day.

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Kanwalnain Kaur July 11, 2013 at 2:25 am

Hey Angela :) I love reading your posts. I live in India and I am so excited to try this recipe but unfortunately I am not able to find raw almonds in the market. Can I use normal almonds? Plus I am not able to find coconut milk in the market too. So can you please suggest me their replacements? Waiting eagerly for your reply! :)

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Angela (Oh She Glows) July 12, 2013 at 9:56 am

Wow all the way from India! Very cool that you found my blog. :)

Yes regular almonds will work :) I’m not sure about a sub for coconut milk – I would suggest using my avocado chocolate torte filling instead? http://ohsheglows.com/2011/06/03/chilled-double-chocolate-torte-the-no-bake-version/

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Emma July 11, 2013 at 5:01 am

This pie looks great! Do you think you could use almond pulp left over from almond milk instead of the normal almonds?
Thanks :)

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char eats greens July 11, 2013 at 6:47 am

Because of you, I always keep a can of coconut milk in the fridge. You know…for emergencies, like this ;)

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Tiff July 11, 2013 at 8:30 am

This sounds just wonderful! Chocolate + Strawberry = Heaven!

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AGS July 11, 2013 at 9:08 am

Great post – very inspirational to watch your growth. What a great encouragement to the rest of us.

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Allison July 11, 2013 at 9:28 am

Just made this pie two days ago for a friend’s birthday. We all loved the pie! The crust it delicious and the filling is smooth and creamy. I picked some wild strawberries for the compote, but only managed to pick 1/2 a pound. Even this small amount of berries was good. A bit of berry tartness with the chocolate was great.

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Beka July 11, 2013 at 12:17 pm

I made this the other night and the hubby devoured it. Sooo good. The funny and odd thing was, I bought two small cans of coconut milk. Same day, same brand. One did what it was supposed to, the other did not separate. I threw the whole can in there and it still turned out. Bizarre but glad it worked.

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michaelawanders July 11, 2013 at 1:10 pm

Angela, after two years of following your blog you remain my culinary inspiration and role model! I love your life reflections + advice just as much as your recipes. Can’t wait for the cookbook!

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Angela (Oh She Glows) July 12, 2013 at 9:53 am

Thank you! :)

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Lindsay @ VeganYumminess July 11, 2013 at 1:45 pm

Oh Angela! I’m trying to stay away from sweets these next few days and look my best for a family reunion. You are a real temptress, ya know? I can’t get this pie out of my head. :)

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GiGi Eats Celebrities July 11, 2013 at 8:05 pm

I bet everyone wants to come to your house when you have a dinner party! :D

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Michal July 12, 2013 at 8:14 am

Is it OK to replace the coconut oil for the crust with another oil?
I don’t have any and my family believes it’s super not healthy..

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Angele July 12, 2013 at 8:43 am

Hi Angela – sorry I do not have a photo up – I actually have been following your site for years now : ) Amazing..

For the chocolate pie, how do you think a raw crust would work for this pie? (Almond, dates, maple syrup etc ) ? I have a dinner party on Sunday and dessert is my job!

Thanks so much,
Angele xo

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Angela (Oh She Glows) July 12, 2013 at 9:56 am

I think a raw crust should work too? Maybe you can try the one I used in my Chocolate avocado torte: http://ohsheglows.com/2011/06/03/chilled-double-chocolate-torte-the-no-bake-version/

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Vanessa July 12, 2013 at 10:03 am

This looks incredible!

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Kristen Sullivan July 12, 2013 at 10:56 am

I made this recipe and it was delicious! Creamy and decadent. I love the fact you can indulge in chocolate pie and know that the ingredients are all natural and healthy.

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Sharon Clair July 12, 2013 at 11:41 am

Looks amazing – I definitely want to try this recipe. What kind of chocolate chips did you use?

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Lisa cole July 12, 2013 at 1:53 pm

Angela – Can’t wait to make – I love your website – you are an inspiration to me – wishing you and yours the very best:) Lisa

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Tanya @ playful and hungry July 12, 2013 at 3:05 pm

Oh, that looks delicious! Yummy!
I bet fresh strawberries would go with this, too!

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Karin July 12, 2013 at 3:20 pm

I love that you started with a little of your story/struggle/trip through starting your own business. I agree that you have to be 100% true to you and your priorities and if an opportunity doesn’t mesh with those then leave it behind!

As for the pie, it looks amazing. I am excited to try the crust out. I may have found a new crust for holiday pies!

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Jennifer July 12, 2013 at 3:42 pm

Love this recipe and pretty much all you other recipes! I have been vegan all my life
(14 years) and was ecstatic to find your website! This is going to be the 17th recipe I’ve prepared for my family and they’ve enjoyed every single morsel! So thank- you for making vegan cooking simple and delicious!(;

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Angela (Oh She Glows) July 13, 2013 at 8:13 am

Hi Jennifer, I’m so happy to hear this!! Thanks for trying out so many recipes :)

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Denise Wagner July 12, 2013 at 9:53 pm

OMG!!!! What a heavenly made chilled chocolate pie! This really makes me hungry right now!!!!! Ugh, such a perfect dessert! Love how you made the strawberry vanilla compote. Yummy!

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JS July 13, 2013 at 11:03 am

This recipe is delicious! I made it last night but rather than making a pie, I made tartlets (more BBQ friendly). I made them in my mini-cupcake pan and used 1/2tbsp of the crust mixture per tartlet. I baked them for 10 minutes, cooled them, filled them, froze them for 10 minutes, and topped them with fresh berries. I have about 2 cups of leftover filling but I’m sure it won’t be around for long! Thanks for the recipe!

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[email protected] for the soul July 13, 2013 at 7:17 pm

This is an inspiring post, Angela!

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Leilani July 13, 2013 at 7:28 pm

Do you melt the coconut oil?

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Angela (Oh She Glows) July 14, 2013 at 8:23 am

Nope :) no need to!

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Melanie C July 14, 2013 at 8:02 am

Thanks for this – it’s perfect and came at the right time. My husband is making this for my birthday today!!

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Melanie C July 16, 2013 at 6:31 am

This was devine and the perfect Birthday treat! So good!! Total keeper in our household!!

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Jaime Rubeniuk July 14, 2013 at 11:29 am

Do you think that this would work in bar form? Thinking of lining a sqaure pan with parchment and freezing it, turning it out while frozen and cutting it into squares. It looks soooo good, and I wanted to try and make it for a big birthday party coming up.Thanks!! :)

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N2 July 14, 2013 at 8:30 pm

I just made this pie- thank you for a recipe, as I’ve been craving chocolate pie! I switched it up a little: vegetable oil in the crust since I didn’t have coconut, and also a whipped cream made from coconut milk instead of fruit compote.
I’m wondering (believe it or not) if there’s a way to do the filling less rich? It is so dense and rich that we could barely finish a piece each! I’m contemplating leaving the leftovers in the fridge instead of the freezer, so it isn’t quite so firm. Hmmm…

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Isabelle July 15, 2013 at 5:48 am

Can’t wait to try this one!
Thanks Angela

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tracy-lee @ deliciousfoods July 17, 2013 at 12:23 am

Just found your website and seeing your chilled dark chocolate pie has made me realise that it is almost time for afternoon tea pity we don’t have your delicious chocolate pie to go with it though.

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Elena July 19, 2013 at 6:57 am

I was so nervous to make this, since it looked too decadent to be simple, but it was actually so easy and turned out great! Since we are having a steaming heat wave in Toronto, I didn’t let it cut it immediately after taking it out of the freezer, and had no problem taking out the first piece. The strawberry compote was the perfect addition, especially for the kids who aren’t always a fan of dark chocolate. It disappeared quickly!

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Jesse July 19, 2013 at 10:15 am

Holy crap! This pie is obscenely delicious (and easy)! I’m obsessed! It’s perfect for me, my gluten intolerant hubby, and any non-vegan people who are skeptical about dairy free baked goods! I put fresh raspberries on top. It’s super rich, so the tart berries were a great counter balance. This recipe is a home run!

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Sarah Koppelkam July 19, 2013 at 10:50 am

This would be amazing topped with (vegan) marshmallows – s’mores pie!

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teena July 19, 2013 at 1:05 pm

i made this with a grain free crust (recipe from costco cookbook): 2 cups almond meal, 1/3 cup (i used 1/4cup) melted butter (i am not vegan or vegetarian) 1 tsp vanilla extract and 1/4 tsp cinnamon, mix and bake at 350 for 10 mins. I did everything else the same except did not add any sweetner to the chocolate filling and only added 1 tbsp maple syrup to the strawberry compote. It is very rich and satisfies my chocolate craving.

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Katie July 19, 2013 at 4:12 pm

So I’m two weeks behind the times but I had to give a shout out to this amazing pie! I made it yesterday for a friend of mine who follows a fairly strict Paleo diet, and swears that vegan desserts are always “missing something”. I used gluten-free oats & oat flour to satisfy the Paleo need. He said it was one of the best desserts he’d ever tasted, and didn’t believe me that it was actually vegan.

Thank your for the great recipe!

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StacyH July 19, 2013 at 8:05 pm

I just made this pie today….. Loved it and my little nieces loved it too. I made one change using half peanut butter chips and half milk chocolate chips. I wasn’t sure about the strawberries at first but it tasted wonderful with the pie.
My question pertains to the coconut milk. I refrigerated mine as instructed but it never solidified. I scooped it out of the can a spoonful at a time until I got to the very bottom. Then I could tell there was about 1/4 cup of water. What kind of coconut milk did you use?
I used an organic brand, unsweetened. I left the pie out for about 15 minutes before slicing and it was starting to run.
I’m definitely going to make this again!

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Angela (Oh She Glows) July 21, 2013 at 8:36 am

Hey Stacy, I use Thai Kitchen or Native Forest – the water at the bottom is totally normal. Just use the cream portion though.

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Katherine July 20, 2013 at 1:18 am

This was amazing!! Totally wowed my guests :)

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Nida July 20, 2013 at 2:51 am

I made this thursday for a party yesterday and it was delicious! Everyone loved it and it was so easy to make! Yum!

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Laura July 20, 2013 at 7:05 am

This looks so good! Sadly, I can’t do coconut oil at all and have discomfort with the full fat milk- the less oily the less discomfort to me. Do you have any recommendations on an alternative to the oil (and potentially the milk)? Thanks!

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Arrow July 20, 2013 at 8:41 pm

I woke up sunday morning to this wonderful dessert, so of course I had to make it…and quick as church was in a couple hours. I couldn’t believe how quick it was to make. I didn’t have coconut milk in the fridge so I substituted heavy cream (I’m not vegan). Next time I’ll make it with coconut, I have been wanting to experiment with coconut milk and chocolate! Anywho I mixed it up pretty quick. Put it in the freezer for 20 minutes while getting ready, then moved it to the fridge. I think because I used heavy cream I didn’t need to freeze it for it to hold up. The strawberry compote was perfect and my hubby and kiddos luved it! It’s like the creamy center of a truffle smothered in strawberries…two of my favorite things..it doesn’t get much better than that! Thank you!

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Danielle July 21, 2013 at 8:54 pm

I made this as tiny little tarts instead of a pie… very yummy…
Keep the awesome recipes coming, sista’!!

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Andrea T. July 22, 2013 at 10:16 am

I made this last night for a group of people that really don’t pay attention to what is in their food and mock my “natural” food proclivities (natural as in ACTUALLY natural). It was a great hit! I love that it’s rich because a very small piece satisfies my chocolate cravings!! Thank you for the great recipe.

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Juan Pablo July 22, 2013 at 12:20 pm

I’m definetly gonna try this, my wife is gonna love it, thanks for the recipe. Regards from Ecuador.

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Dory Diaz July 23, 2013 at 2:04 pm

This was just what I needed to read today – I’m 40 and also struggling with pursuing my own dreams, and I find my self-doubt is the largest obstacle of all. (And it doesn’t hurt that your fabulous essay ends with a dessert I can’t wait to try.) What a great find – I’m excited to read more!

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Erin July 24, 2013 at 6:51 pm

Hi there, this filling tastes amazing! I’m trying it in separate tarts for a shower. Wondering, did you freeze the compote on it as well?

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Angela (Oh She Glows) July 25, 2013 at 6:48 am

Hi Erin, No I didn’t freeze the compote – just served on top right before eating. enjoy!

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Alexandria July 27, 2013 at 5:16 pm

I made this and it was wonderful. My coconut milk did not solidify when I put in the refrigerator overnight, which made me a little sad. But than I remembered that I could use agar powder to thicken it up, which I did and it turned out brilliant and incredible firm. I used 2 tbsp.

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Kendra July 28, 2013 at 6:47 pm

This pie is so scrumptious I ate 2 pieces the first time I made it. I made it again the following week, this time making a blackberry-blueberry-raspberry compote instead. My entire family l-o-v-e-d this. Thanks so much!

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Ava July 29, 2013 at 7:56 pm

I wanted to make this today and I didn’t chill the coconut milk beforehand. I didn’t think it would matter because it was going to be melted anyway with the chocolate. It is now in my freezer. Will it still turn out or did I mess it up? I didn’t want to wait till tomorrow lol

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Angela (Oh She Glows) July 31, 2013 at 7:23 pm

Hi Ava, It should be fine – just try your best to scoop out the white cream portion when you remove it from the freezer.

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Melissa August 8, 2013 at 5:44 am

I am so excited to make this tonight for a potluck I have at work tomorrow :)

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gayle August 10, 2013 at 1:03 pm

is there any substitute for coconut oil? unfortunately, i just dont like its flavor.

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Angela (Oh She Glows) August 11, 2013 at 11:38 am

Hey Gayle, Not that I know of off hand unfortunately – the coconut oil helps solidify the ingredients. If I think of anything I’ll let you know! You can try to find refined coconut oil. Apparently it doesn’t have a coconut flavour.

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Judith August 10, 2013 at 7:55 pm

Not sure if anyone mentioned this, but instead of discarding the coconut water, how about using it in smoothies!

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Hadassah Rivkah M. August 19, 2013 at 2:45 pm

Finally! After devouring the site virtually many times over, I made a couple of your recipes! The pie was absolute perfection!! The crust, everything! The compote was too tart for my liking but the guest I really made this in honor of, loved it and loved it with the pie! Such a hit! I also tried some really sweet strawberry jam, I had made up a few days before, but that also didn’t pair well for me. Next I might try a raspberry reduction. Anyway, lots of fun and still playing. Thanks! :)

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Angela (Oh She Glows) August 20, 2013 at 9:08 am

So glad you enjoyed it! Thanks for trying it out :)

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Hadassah Rivkah M. August 19, 2013 at 2:48 pm

P.S. For others, I also do not like when the dessert tastes like coconut but it really didn’t in the chocolate filling. In the crust, very slightly, maybe try Earth Balance instead. :)

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Devon Carson August 20, 2013 at 1:39 pm

This recipe turned out so good! So creamy and decadent, and the strawberry compote is a perfect match for the pie. I used sweet summer strawberries and had everyone asking for more. I was worried about the pie tasting too much like coconut, but I couldn’t even tell that it wasn’t made with regular dairy cream! No coconut flavor at all. Just chocolate. Delicious! Thank you so much, I will be making this again for all of my vegan friends!

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Michelle August 28, 2013 at 8:35 pm

I LOVE this pie!!! I’ve made it twice now, and it is my absolute favorite. My daughter can’t eat gluten or dairy, so this recipe is perfect for our family. And it’s just so good, even if you don’t have any intolerances! Sooo rich and satisfying. I also love having individually wrapped slices waiting for me in the freezer, so that I can throw one in my bag for lunch at work. It definitely classes up my Thursday lunch break! :)

Thank you, Angela!!!

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Angela (Oh She Glows) August 29, 2013 at 10:12 am

Hi Michelle, I’m so happy to hear this! Thanks for letting me know.

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Vyju Manian September 1, 2013 at 10:08 am

Hello, thanks for the amazing recipe. I have a quick qs – does the taste of coconut come through? I am planning to make this today for my son’s bday and he is not a huge coconut fan. While we are vegetarian we are not vegans. Thanks!

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Angela (Oh She Glows) September 3, 2013 at 8:16 am

Yes I think it does come through a bit, but not overpowering (to me anyway)

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Jenny September 22, 2013 at 10:38 pm

Could I use almond flour instead of oat flour? Do you have any suggestions of a substitute for the rolled oats? Your blog was recommended by a friend and I’m loving what I see!

Thank you!

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Andrea October 6, 2013 at 9:49 am

Thank you for another brilliant recipe! I made it yesterday but was too impatient for the coconut milk to get cold, it still separated a bit and turned out wonderful nonetheless. Looked harder to make than it actually was. I also used Agave in place of all the maple syrup.

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Trisha_K October 10, 2013 at 10:40 am

I made this over the weekend for my birthday dinner. Nobody in our family is vegan, but my husband and mom are trying to cut out gluten from their diets. Everybody loved it! Thank you for the wonderful recipe!

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Jill W October 16, 2013 at 3:42 pm

Hi Angela,

Seems this might not be the ‘right’ place to share this, but here goes. Using components from three of your recipes, I made an almond, caramel, chocolate cup. I used the base from Raw Almond Butter Cups, the date caramel from Homemade Crispy Twix Bars, and the chocolate from Chilled Dark Chocolate Pie. So good!

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Angela (Oh She Glows) October 18, 2013 at 6:17 am

Hey Jill, We must be on the same wavelength because I just made something like the a couple weeks ago! :) So good right? Thanks for sharing!

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Jennifer October 26, 2013 at 5:47 pm

This came out amazing!!! My boyfriend who is not vegan adored it. Thank you!

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Angela (Oh She Glows) October 26, 2013 at 5:50 pm

yay! Thanks for trying it :)

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Simone October 26, 2013 at 5:53 pm

Did it for a dinner party and everybody loved it! Very delicious! Thank you for sharing this awesome recipe with us

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AR October 28, 2013 at 8:34 am

I really wanted to love this pie. Unfortunately I will not make it again. The crust was way too dry and the filling was too fudge-like & dense. I’ve been on a search for a vegan chocolate pie since I stopped making my tofu version (trying to get off soy) but this wasn’t it. Thanks.

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Anne-Michelle November 6, 2013 at 5:50 pm

I made this pie for my grandma’s 100th birthday celebration this past weekend, and it was a hit! My son has every allergy in the book, but fortunately he can have almonds! I made this with Enjoy Chocolate Chips, and I brought it to the party, so he could have something delicious while everyone else ate the standard fancy desserts. But everyone was so intrigued by my dessert that they all wanted a taste! It was super rich, so a little bit went a long way. My son has never tried a pie before because of his allergies, so he was in heaven. I can’t get over how easy the recipe was and how few ingredients there were! I didn’t have time to refrigerate the coconut milk overnight, so instead I froze it for two hours, and the results were great — it was super easy to separate the fatty part from the watery part. Thank you!!

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Angela (Oh She Glows) November 7, 2013 at 7:10 am

Hey Anne-Michelle, This is great news! Thanks for reporting back :)

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Marian November 19, 2013 at 11:52 am

I made this pie and it was so rich! My husband won’t let me make it again without some kind of adjustment. Any ideas? I loved it, but I have to agree it was super rich.

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Kristian November 29, 2013 at 5:42 pm

I just made this pie for Thanksgiving and my whole family loved it! So delicious! I will be passing out the recipe.

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Angela (Oh She Glows) November 30, 2013 at 7:57 am

I’m so happy to hear that! Thanks for letting me know :)

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Melanie December 4, 2013 at 9:13 pm

This looks delicious! Has anyone tried freezing this pie? I’d like to make one and freeze it for the holidays, but I don’t want to ruin it… I’m thinking it should work but I wanted to see if anyone else had tried it.

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Shawnna December 25, 2013 at 9:07 pm

We made this for Christmas dinner, but skipped the strawberries. Instead, I spread a layer of natural peanut butter on the crust before pouring in the filling. It was a huge hit!!

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Amy December 26, 2013 at 10:21 am

Delicious! Made this for Christmas. Trader Joe’s brand coconut milk seems to be the only one in my area that works for these types of recipes. Compote was not necessary. Fresh strawberries would supplement quite nicely (if you can find them this time of year). Everyone was sick and couldn’t taste it…except for me…MORE.FOR.ME!

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Tiffany December 27, 2013 at 11:32 am

What an amazing recipe Angela! I used the light coconut milk and it turned out great. I had some extra filling which i just refrigerated and ate with a spoon;) I will definitely make this again, and maybe experiment with the crust as a cookie or maybe the base of a fruit pizza…

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Mia December 29, 2013 at 4:51 am

I made this pie and the crust was really nice. Now I’m wondering if I can use this crust also for another kind of pie, that needs to be baked more time in the oven (pie with topping made of blueberries, which are frozen in this case). Should I prebake the crust, or does the crust get very hard if it’s over 15min total in the oven?
Thank you.

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justice January 8, 2014 at 6:57 pm

I would really love to make this pie for my dad because he loves chocolate pie (processed full of sugar kind) and he is trying to lose some weight for 2014. I have all the ingredients to make this pie tomorrow but before I do I was wondering how the texture of the filling is after it sits out for 30 minutes because I froze some coconut cream as an experiment and it was rock hard. Deff not suited for pie. Do you think the texture would be the same if I make coconut whipped cream with coco powder in it then froze for a lower fat version, no chips?

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Nida January 21, 2014 at 2:52 am

I made this pie 2 times now for a ‘non-vegan’ party, but everybody just loved it! And it is delicious!
The last time my coconut milk didn’t separate in the fridge, so I just used 3/4 of the can and went ahead and made it anyway. The filling doesn’t set as much, but has a goeey and soft texture. Really good too!

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Shanna January 26, 2014 at 5:07 pm

I made this over the weekend for guests and it was amazing! Thank you so much for the recipe! Just wondering, is there a way to make the chocolate flavour slightly less intense? Would you add extra coconut cream and less chocolate?

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Karen January 30, 2014 at 11:26 am

Can I use Safflower oil instead of Coconut oil? Also can I use unsweetened Almond Milk instead of Coconut Milk? I want to make this for our Valentines dinner.

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Bre February 10, 2014 at 10:28 am

Angela! I just made this pie for my birthday (as I don’t’ like cake, and I needed a vegan something special to celebrate with), and it was fan-freaking-tastic! I actually just used fresh strawberries on top instead of making the compote, a much quicker alternative, but tasty none the less. My step mom also pre-ordered me your book and I’m SO excited!!!! Thank you for all of your wonderful creativity!

<3 Bre

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itzel February 12, 2014 at 12:00 am

Hi ! This recipe looks delicious. I want to try it, but as I live in Mexico, oddly enough, only have access to raw cocoa seeds. How could I go about the chocolate chip part?

thanks in advance and yummy!!!!
:)

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Courtney February 13, 2014 at 2:11 pm

I’m not sure if anyone has asked this already, but what brand/type of chocolate chips do you use? I normally use Enjoy Life brand, but they are sweetened with evaporated cane juice, which is less than desirable… What are your thoughts on grained-sweetened chocolate chips? Love your blog! Thanks for your input :)

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Olga February 14, 2014 at 3:35 pm

Hi Angela, thanks for the wonderful recipe and inspiring post. I made this pie tonight and it turned out great, it’s actually quick and easy to make. It’s not quite strawberry season yet so I made an orange compote, which turned out pretty good. The crust is absolutely delicious! and so is the filling, to be honest. Thanks again!
Love from France

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margaret February 15, 2014 at 5:03 pm

Wow, this pie is amazing! I made it for valentines day and it was the perfect fancy dessert. Usually I am nervous to try anything more complex than cookies but this turned out to be really simple to make! I appreciate that there aren’t that many ingredients, yet it is so rich and delicious. Perfect. Thanks so much!

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Erin February 21, 2014 at 5:40 pm

Dear Oh She Glows, I love you. You may think that’s just something to say but no….I deeply and truthfully love you. I have food allergies (to almost everything) I really thought I would never eat anything delicious ever again. And then you *tear* you magically appeared on my computer screen and saved my culinary life. I just posted this recipe to my face book page with the following description:

“People, this is most magical chocolate tart, scratch that, chocolate dessert…..nope just dessert, magical dessert. This is the holy grail of food. It’s like a tart that is made by elves who live in a magical, enchanted tree and sprinkled with glitter gifted to you by the princess of unicorns, then frosted by rainbows and sun beams. It’s pretty much the most amazing thing you will ever eat…ever…..no really I’m not exaggerating. Ask my mom who was all like: “oh just a small piece….blah blah blah.” Then once she tasted it? Well her eyes rolled back in her head, and the only sounds you could hear was the soft muttering of ‘thank you sweet Jesus’ in between sacred holy bites. There may have been a single tear rolling down our cheeks as we savored and mourned our last bite…. Go now, take your hiney to the store and get the ingredients and make this.”

Thank you…..just so very much.

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Angela (Oh She Glows) February 22, 2014 at 9:41 am

Erin, this might be the most awesome/hilarious comment I have ever received!!! hahah. Thank you for making my day…no my life! xo

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Ashley B. February 28, 2014 at 11:54 am

So delicious! Husband loved even though he claims to not like nuts. (I didn’t tell him they were in there)

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Terri March 13, 2014 at 7:26 pm

This looks amazing! Was just wondering how long you think the can of coconut milk should be chilled for? I am always a terrible planner and forget to put things in the fridge the night before (oops) but I will not be making the filling for another 5 or so hours so if that’s long enough I might be in luck!

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Hong Mei March 19, 2014 at 9:31 am

Made this tonight with my daughter. Super rich and yummy! Will definitely be making this again.

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tess April 18, 2014 at 10:33 am

Tried making this pie, the crust is great but the filling is not! Its basically just melted chocolate chips, it’s way too sweet, it needs something else in it.

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Laura April 22, 2014 at 8:10 pm

OMG this was amazing!! Such a fantastic end to our Easter dinner. Everyone loved it. The non-vegans didn’t even realize it was a vegan dessert. So rich and chocolatey. I made mine in a tart pan with a removable bottom so it was super easy to slice neatly. Plus it gave the pie that fancy-looking scalloped edge. Thank you so much for this! It’s now my new go-to chocolate tart recipe.

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Mary Ann Jordan April 26, 2014 at 11:59 am

I want to try this pie right away! It sounds awesome! Do you have a substitution for the chocolate chips using cocoa powder? (Trying to get away from the sugar in the chocolate chips – I use date syrup for my sugar in recipes)

Thanks so much! Your recipes look awesome!

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Patricia May 18, 2014 at 11:33 am

I made this using half unsweetened baker’s chocolate and half semi-sweet. I imagine you could use only unsweetened, since the fat from the coconut makes it that silky consistency.

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Patricia May 18, 2014 at 11:30 am

I stored this in my fridge over night after serving it for dessert at my dinner party (big hit, by the way) and it’s the perfect consistency straight from the fridge after setting in the freezer.

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eva May 31, 2014 at 9:13 am

OMG Angela, you definitely glow :):)! I just made this pie and I can’t believe the taste OMG OMG its awesome!!!! I will definitely glow tonight when my friends try this pie :). I had to sample it just in case :):) yummmmm is right!
Thank you so much, you really inspire me! So simple but amazing!

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Angel June 11, 2014 at 2:04 am

This was one of the desserts that I enjoyed very much. I love pie and this was a great pie recipe that I would make again.
If it would be possible, please also share a recipe for Cream Pie. It’s hard to make creamy desserts vegan without significantly altering taste and texture, considering that traditional cream is made of milk and eggs.
I would definitely love to see your version of Vegan Cream Pie. I have failed at coming up with a good recipe myself. I have also googled it but didn’t like that the recipes seemed so unhealthy. I don’t think that refined white sugar and margarine should be main ingredients, knowing that there are other healthier vegan ingredients available.

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Carol June 14, 2014 at 7:15 am

I made this today, and it tastes as amazing as it looks ! So yummy. Thanks Angela, love your website!

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Seraphina June 26, 2014 at 10:28 am

Hi Angela! This was really, really good! I made it for lunch at a church friend’s house, and it was very well received. My fiance had to be physically restrained from eating the chocolate mixture when I made it in the pot! I omitted the sweetener in the filling and used 85% dark chocolate – it was so rich that a tiny slice was quite sufficient. Loved the crust too (: Thanks for yet another wonderful recipe!

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Aria July 2, 2014 at 12:31 pm

This looks amazing! I’m gonna make this for the 4th! Just a top though, if you’re planning on making this 100% vegan, make sure you use dairy free chips. Thank you so much for sharing!

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Jenni July 6, 2014 at 5:47 pm

This was awesome!! My coconut milk didn’t separate so I just used the whole can, didn’t freeze the pie but let it set and keep in the fridge–consistency was perfect and the taste was absolutely delicious!! Don’t forgo the compote, it truly makes it gourmet!!

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Koussan July 20, 2014 at 9:22 pm

This pie was so rich and decadent, and I topped it off with some coconut whipped cream! So good, will definitely make again.

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Rosie July 24, 2014 at 9:30 pm

I made this yesterday! I make a lot of your reciples, my brother is vegan and when he comes to visit I like to make him your delicious treat because everyone thinks they’re yum! I also added some organic peanut butter to the chocolate filling and it turned out great :)

x

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Antonela August 18, 2014 at 7:11 pm

My friend baked this over the weekend and brought me a slice to taste. It is A M A Z I N G. Beautiful crust, gorgeous filling. Highly recommended!

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La nena September 15, 2014 at 5:56 pm

I have to say that this is the most deliciuos chocolate pie recipe and made vegan (chocolate was dairy free) and of course gluten free, everybody at the office ate it all!!!! Buenisimo..:: wondering if it would be work making a key lime pie? Thanks

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Jody October 3, 2014 at 11:11 am

Hi, I would be making this pie for someone who has a tree nut allergy. Do you think I can substitute peanuts (he’s not allergic to them) for the almonds in the crust.

Thanks

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Rachel November 24, 2014 at 12:52 pm

This pie looks amazing. I am thinking about making it for Thanksgiving because a chocolate pie was always my favorite since I am not a fan of fruit ones. Now that I am vegan it is harder to find the perfect chocolate pie recipe. I am thinking about trying this out with the coconut whipped cream on top instead of the fruit — do you think that will taste good? This will be my first time baking a pie! Thank you for you fabulous book and website!

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Shivam December 8, 2014 at 10:47 am

Great pie. Made it couple of days ago, and I was impressed.
Quick question, when mixing the chocolate and coconut cream, it great this layer of oil. Which transitioned to a thin white layer of frozen coconut oil on my pie.
Any idea on how to avoid this?

Thanks.

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ewa December 8, 2014 at 1:51 pm

Hi Angela, I love this pie, I made it twice now. Thank you for great recipe. I have a question can you freeze the chocolate pie in whole. I’m doing a party and don’t have much time to make some things so I thought I could maybe do a head of time and freeze it. What is your suggestion on that?

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Angela (Oh She Glows) December 9, 2014 at 12:40 pm

Yes you certainly can – that’s exactly what I did :)
It got a tiny bit of freezer burn but once we put it on the counter to semi-thaw it went away and didn’t detect any strange taste at all.

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Maddie December 19, 2014 at 9:02 pm

This looks amazing! I’m going to make it for my Xmas dessert (I love in New Zealand so it’s summer!). Just a quick question, the only reasonably priced dairy free chocolate I eat is Lindt 70%. Is 70% too dark for this recipe? Should I do slightly less choc or will it be okay? Merry Christmas! X

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Jessica January 2, 2015 at 12:03 am

Made this tonight and it is DELICIOUS! I haven’t tried a single one of your recipes that I haven’t adored. THANK YOU!

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Nadine February 14, 2015 at 12:30 am

Just made this for our valentines dinner date at home – delicious! Best vegan dessert ever!

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ignis February 21, 2015 at 2:02 am

Hi all! I made this pie two nights ago for a friend’s birthday. I opted to not use the chocolate and use raw cocoa powder instead. I soon realized that the consistency was not what it should be (oops). So, I took the remaining coconut milk water and put it in the processor with chia seeds and added it into the mixture. Crossed my fingers and waited for taste time. Delicious! Such a healthy option for an indulgence! Thank you for the inspiration. Next time, I’m sticking with the chia seeds and adding some shredded coconut – yum!

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Ruth February 9, 2017 at 12:48 am

Hi ignite! I know you wrote this a while ago, and maybe my question will get lost in the void, but worth a shot. Im hoping to make this with raw cacao as you did…could you share your measurements of chia and cacao? Thanks so much! :)

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Michael Habony February 21, 2015 at 10:18 am

What chocolate chips to you use?
I am trying to find some without soy lecithin. Can you share the brand?

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Val Graves March 13, 2015 at 8:52 pm

Could I use this crust for an apple pie? Would i have to bake it before hand or just bake it with my pie? Looks delicious!

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Monica March 14, 2015 at 3:45 pm

I am really looking forward to making this. I am in the UK so unsure of cup measurements. Can anyone help me with what the measurements will be in grams (or oz)? Thanks.

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Julia May 2, 2015 at 4:26 am

This recipe is delicious! Just made it for a second time, I made 6 mini pies in a large muffin tray and they are scrummy, such a nice texture, and will definitely make again!

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Allie May 18, 2015 at 4:54 am

Soooooo good!!

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Sarah June 2, 2015 at 6:28 pm

So… This pie is becoming a weekly thing in our house after my husband said it was too rich and then proceeded to sneak bites directly from the freezer (with a fork) over the next 2 days until it was gone. I have a crust cooling right now so I can make it again. I’m trying it with a graham cracker and pecan crust this time. Thanks for sharing this one. Definitely a hit, and it’s going with me to our next family gathering for sure!

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Scott July 20, 2015 at 5:51 pm

Thank you so much for this recipe!! I just made it and really looking forward to tasting it later with friends. Have a great day. :)

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Ankazukiland August 23, 2015 at 8:20 pm

I made this pie this past Thursday! Delicious!!! I stored it in the fridge because i dont care how it looks, but maybe next time i’ll try the freezer. How many calories do you think it has? I just couldnt help myself and had an extra large slice :) yummmm

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Lisa September 15, 2015 at 11:53 am

Hi, Angela.
I would love to try this recipe but have a food sensitivity to oats. Do you have any suggestions as to what I might use to replace the oats? On a related note, many of your burger recipes use oats, as well. Any suggestions you have as to what I can use as an oat substitute in burgers would be greatly appreciated. Love your recipes! Made the Black Bean Quinoa salad last night for dinner and am making some Endurance crackers today to go with the leftovers – yum! Thanks for all your creativity in the kitchen!

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Tahnee November 10, 2015 at 8:22 am

I made this today and it was amazing! I don’t have a food processor so I used almond meal instead of raw almonds and it was great :)

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Daniel November 26, 2015 at 3:35 am

Hello
I love this cake! I’ve made it a few times but my oven is broken and I need something for a party this weekend. Would it work with a no-bake crust?
Thanks

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Cindy December 2, 2015 at 10:51 am

BEST CRUST EVER!! The filling is delicious too, but I have literally made the crust just to eat it alone! :-)

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Rachel December 8, 2015 at 5:07 am

I made this pie for all my non-vegan house mates and we all LOVED it! Everyone was asking for seconds and the whole thing was gone within the hour!
Thank you so much for sharing this recipe, I adored it! (It even satisfied my friend who has cealiac!)

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Amy J. December 18, 2015 at 10:42 pm

Hi Angela! I have made this before and it was so delicious! But I forgot what I replaced the oat flour with.. I have tapioca flour, coconut flour, all purpose, and gluten free baking flour. Would any of these work or should I buy oat flour? What do you think about using almond flour as well? Thanks!!

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Nikki March 24, 2016 at 3:38 pm

I came across this recipe whilst preparing a dinner party menu for vegan guests (I am not a vegan and havent cooked many vegan recipes to be honest)
This looks perfect but I have one question… Would I be able to cook the day before and leave in the fridge over night???
Many thanks in advance for the reply :)

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Annalise May 10, 2016 at 5:19 pm

I just noticed your comment and I’m sure you’ve already had your party, but in case you’re still wondering, I made this dessert and kept the leftovers in the freezer and it was completely fine eating it straight out of the freezer (I actually just finished the last piece.) It is pretty firm when frozen solid, but still edible. If I was serving it to guests though, I would leave it out for at least 20 minutes to make slicing it easier. Happy cooking! :)

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Annalise May 10, 2016 at 5:05 pm

I made this for Mother’s Day and it was a huge hit! The crust is amazing! I’ve never made gluten-free crust this good. The chocolate filling is fantastic too. I like my chocolate dark and bold, so I left out the sweetener. This would be great to bring to a party. I’ll definitely keep this one in mind.

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Bekki July 5, 2016 at 4:47 am

Guys, this one is one of the BEST CAKES EVER! Thank you for this recipe, you mylady, are a genius.

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Elinor September 3, 2016 at 1:55 pm

Hi! I found this recipe while looking for something to make for a cocktail party. I made it in cupcake form, and it was absolutely amazing, incredibly rich, and delicious. I wanted to thank you for posting this.

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Angela Liddon September 6, 2016 at 1:19 pm

Thank You for the great comment, Elinor! Mini versions – what a great idea!

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Raquel November 21, 2016 at 10:10 am

I’ve made this pie a number of times, always with great success. I’m not a huge fan of almonds, so I usually use hazelnuts in the crust and it turns out amazing. I have also made these in a cupcake pan for little mini pies, which people always love. It really is my go-to dessert when I know I need to please a crowd with very different dietary preferences. Thank you for this fantastic recipe!

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Angela Liddon November 22, 2016 at 10:08 am

Thank YOU so much for sharing all those helpful tips and tricks, Raquel! I love them.

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Angelina December 5, 2016 at 11:38 am

Hi!

Beautiful pie, will make it for christmas!
Do you use ordinary dark chocolate chips with sugar in, or 100% cacao?
And do you think both versions would work?

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Pamela Ramey Tatum December 6, 2016 at 1:54 pm

Hi, I love your recipes… I would really like it if you would include the prep time on these so that at a glance, I could see if I have the time to make it., rather than my having to read through it and then trying to gauge how long it will take. Thank you for your wonderful recipes.

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Pamela Ramey Tatum December 6, 2016 at 1:57 pm

Sorry, after I clicked on the recipe to download it, I saw the prep time… wasn’t able to see it before that. Thank you, Angela.

Pamela

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kara December 19, 2016 at 4:54 pm

I’ve accidently brought full fat coconut cream! :( will this work??

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Ruth February 9, 2017 at 12:42 am

Hi angela!

I’d love to make this for a family gathering this weekend, but was wondering if subbing the chocolate chips for cocoa powder or something to that effect would work? Any thoughts welcome! Thanks for another beautiful&fail-proof recipe.

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Angela Liddon February 15, 2017 at 10:48 am

Hi Ruth, I don’t think it would work, unfortunately, as the chocolate chips provide sweetness, and also a firm texture once chilled.

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Marie DelPrete November 23, 2017 at 2:15 am

This pie is delish!!! You’re amazing and I’m totally inspired. Thanks so much.

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Angela (Oh She Glows) November 23, 2017 at 7:48 am

I’m so happy you love it Marie! Thanks for trying it out

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Louise November 23, 2017 at 10:18 am

BURNING QUESTION: We made this pie last night for thanksgiving today! I made the compote, because our host has a very small kitchen. I put it into a mason jar: can I reheat it successfully with the microwave or in a pan of water?? Thanks so much!!

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Angela (Oh She Glows) November 23, 2017 at 11:19 am

Hey Louise! haha love the burning questions! I’m not positive. With a microwave you’d want to remove any metal lids. I would probably opt to simmer it in a shallow pot of water to reheat! :) If all else fails, the compote is fabulous chilled too! Have a lovely Thanksgiving

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Barbara Cervantes December 16, 2017 at 5:41 pm

Hey Angie! Loved the recipe will try it for Christmas dinner , can I use stevia to sweeten it?

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Angela (Oh She Glows) December 17, 2017 at 8:37 am

Hey Barbara, So glad you enjoyed the pie! I’m not sure about stevia unfortunately. I don’t bake with it so I wouldn’t know what to suggest. If you try anything please let us know how it goes!

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Ayla Embil April 1, 2018 at 2:38 pm

Just made this pie yesterday and the crust is great, crispy & delicious! I did have some trouble with the filling though–while stirring and melting the chocolate and solidified part of the coconut milk, it suddenly became clumped up and oil started separating out in big amounts. Has anyone else run into this? I couldn’t fix it and had to try over. Second try was better, but as soon as I saw some clumpiness, I quickly poured it into the shell and into the fridge. Seemed to work, but I’d like to keep it all smooth next time, any suggestions??

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Angela (Oh She Glows) April 1, 2018 at 2:50 pm

Hey Ayla, Oh I’m so sorry you had trouble with the filling! I haven’t experienced this before but I think it could be due to the cold coconut cream? You may have better luck warming the cream over low heat first and only when the cream is warm (but not hot) stir in the chocolate. Also make sure that the maple syrup is at room temperature and not cold as well as cold maple syrup can cause chocolate to seize as well. I hope this helps and please let me know how it goes!

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