My paleo vegan chocolate cream pie recipe is the perfect dessert to serve to guests. In fact, this recipe has become a family favorite. Every holiday whether it’s christmas, thanksgiving or just a BBQ, my Dad always requests this pie and hoards the leftovers!
This recipe is great because it’s paleo and vegan and made with healthier ingredients than your standard chocolate cream pie recipe. I use coconut cream for the filling (but it doesn’t taste coconutty with the chocolate!) and almond flour for the crust.
The thing that makes this pie easy is that it can be served cold…in fact, it’s even better that way! And you only have to bake the crust for about 10 minutes, but the rest is no bake!
I initially made this for a dinner party and it was a huge hit. The filling is very easy to make, has minimal ingredients and the crust is one of the BEST parts of the whole dish!
Hopefully, you’ll enjoy making this chocolate cream pie recipe and eating it too!
**A note on the coconut cream: Unfortunately, big brands like trader joe’s and whole foods have changed their coconut cream formulas to save money, so they aren’t creamy anymore (they are more chunky and greasy) which won’t work for this recipe. The only brand I’ve found right now that has the original creamy whipped texture that is ideal for this recipe is this brand, but other brands that I haven’t tried yet may work. I will continue to update as I try other brands. You may be able to refrigerate cans of full fat coconut milk overnight and scoop the hardened cream off of the top. The coconut cream texture should be smooth and thick like the texture of room temperature butter in order to work for this recipe. See the video below to see what the texture of the coconut cream looks like.
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Chocolate Cream Pie Recipe Video (Paleo & Vegan):
- 2 cups almond flour
- 2 tbsp ground flax seeds mixed with 2 tbsp warm water
- 1 tsp baking soda
- 1/4 cup maple syrup or lakanto syrup for keto
- 1/3 cup coconut oil softened
- dash sea salt
- 4 5.4oz cans coconut cream OR 2 (13oz) cans
- 1/4 cup honey sub maple syrup for vegan| sub lakanto syrup for keto
- 2/3 cup cacao powder or cocoa
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- Preheat the oven to 350°. To grind whole flax seeds, use a coffee grinder. You can also buy already ground flaxseed meal. In a small bowl, combine the flax seeds and warm water, stir and set aside.
- In a large bowl combine the almond flour, baking soda, salt and mix. Then add the flax egg mixture, maple syrup and coconut oil and mix.
- Grease an 8 or 9 inch pie pan with coconut oil, then press the crust mixture into the pan to cover. Poke a few holes in the crust with a fork, then bake the crust for 5-10 minutes at 350° until it's golden brown on the edges. Set aside to let cool completely.
- Scoop the coconut cream out of the cans and put in a large mixing bowl (you can reserve a small portion--about 2 tbsp of the coconut cream to top the pie like whipped cream if you want). Using a whisk, mix the coconut cream and whisk it until the lumps are broken up and it is a thick heavy whipped cream consistency.
- Once the coconut cream is smooth, add the honey, cacao powder, sea salt and vanilla and gently mix it with the whisk until it is fully blended and there are no lumps.
- Make sure that the pie crust has cooled after baking, then place the chocolate coconut cream filling in the pie crust. spread it evenly and place in the refrigerator for an hour or more to allow it to set.
- To serve, you can place a small amount of whipped coconut cream on top for garnish and add shaved dark chocolate.
**A note on the coconut cream: Unfortunately, big brands like trader joe's and whole foods have changed their coconut cream formulas to save money, so they aren't creamy anymore (they are more chunky and greasy). The only brand I've found right now that has the original creamy whipped texture that is ideal for this recipe is this brand, but other brands that i haven't tried yet may work. Will continue to update as I try other brands. You may be able to refrigerate cans of full fat coconut milk overnight and scoop the hardened cream off of the top. The coconut cream texture should be smooth and thick like the texture of room temperature butter in order to work for this recipe.
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This looks awesome and my dd who is grain free and dairy free can eat it, which hard to find. Thanks.
What size can of coconut cream do you use for this? My Mom is making it for me for my birthday this week! 🙂
What a nice mom! 🙂 It’s just a standard can size-14 oz.
Wow, looks fantastic! Definitely going on my “to make” list!
Can anything be substituted for the coconut cream? I do not like coconut, but would love to try this recipe.
No sorry, that would be a completely different recipe. That’s the bulk of the ingredients.
Hi! I was just wondering how many ounces total if coconut cream for this recipe? Thank you!
I made this yesterday, and holy cow IT WAS AMAZING!!! My family gobbled it up. This will be a recipe that I will be making for years to come. Thanks for the recipe!
Thanks! Glad you liked it! 🙂
How did you get the filling to thicken… mine never thickened???
hi Hannah, thanks for this recipe. Do you know if I could use maple syrup instead cause I am out of honey but don’t want to change the flavor of your pie?
How much cocoa is used?
same amount as cacao, 2/3 cup
This looks great! If I’m using coconut cream from coconut milk instead of buying the cream directly, do I need more than two cans?
What are Flax eggs
It explains how to make them in the recipe instructions. It’s basically just ground flax seeds and water, but they act similarly to eggs in a recipe. It’s a vegan substitute for eggs.
Could I use egg instead of the flax? Would it need to be baked longer? My daughter can’t do flax but is ok with eggs.
I haven’t tried it with an egg, so I can’t vouch for it, but i think it might work. Let me know how it turns out!
Coconut cream IN the brand u suggest is impossible to find in my area…tried 5 stores!!!..i can find coconut Milk in that brand…..how much coconut milk would I need to Equal 4 cans of Coconut Cream?…..thanks!
Two 13 oz cans of coconut cream or 2-3 cans of coconut milk may work.