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Vegan Chocolate Pie

Category: Sweet Finishes & Fresh-Baked Joy

This vegan chocolate pie blends melted dairy-free chocolate with a smooth mixture of sweet potato and almond butter to create a rich, velvety filling. The filling is gently sweetened and flavored with vanilla and sea salt, then chilled in a baked chocolate pie crust until set. The pie is silky and firm, with a depth of cocoa flavor complemented by the natural sweetness of the sweet potato. Ideal to refrigerate for at least two hours, it can also hold room temperature for a few hours without losing texture. The gradual melting of chocolate combined with careful blending ensures a luscious, balanced dessert.

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Breanna smiling at the camera.
Created By Breanna
Last updated on Fri, 06 Feb 2026 21:19:24 GMT
A slice of vegan chocolate pie. Save
A slice of vegan chocolate pie. | foodiffy.com

This vegan chocolate pie is my favorite dessert when I want something rich and satisfying without dairy or eggs. It feels indulgent but is surprisingly simple to put together, making it perfect for a spontaneous treat or a special occasion that everyone can enjoy.

I discovered this recipe on a whim when I needed a gluten-free vegan dessert for friends. Since then it has become a staple I come back to over and over.

Ingredients

  • Baked vegan pie crust: I used a chocolate gluten-free vegan crust which pairs beautifully with the filling. Look for a crust that is firm enough to hold the filling yet tender.
  • Dairy-free chocolate: I choose 72% cacao for a dark, rich taste but 60 to 65 percent semi-sweet chocolate works if you prefer it sweeter. Buy good quality chocolate for better meltability and flavor.
  • Canned pure sweet potato: this adds natural sweetness and creaminess along with some body to the filling. If fresh, cook and mash well until smooth.
  • Smooth raw almond butter: for nut-free, sunflower seed butter is an excellent substitution. Use unsalted to control the salt balance.
  • Non-dairy milk: adds creaminess and helps blend everything without making the filling runny. Use the amount needed for texture.
  • Vanilla extract: enhances the chocolate notes and rounds out the flavor.
  • Sea salt: a small pinch brings out the chocolate's richness and balances sweetness.
  • Organic cane sugar (optional): only add this if you use darker chocolate or want it sweeter. Remember cold desserts need to be a bit sweeter for flavor to stand out.

Instructions

Build The Chocolate Base:
Melt the dairy-free chocolate gently in short bursts in the microwave or over a double boiler. Stir frequently as soon as it begins melting to prevent scorching. The smooth melted chocolate is the core of the pie’s flavor.
Blend the Filling:
In a blender, combine sweet potato, almond butter, 3 tablespoons non-dairy milk, vanilla extract, and sea salt. Blend thoroughly until smooth. Add the melted chocolate and blend again. This mixture will be very thick so pause occasionally to stir the sides and ensure everything mixes evenly.
Adjust Texture and Sweetness:
If the filling is too stiff to blend smoothly, add a splash more non-dairy milk. Taste the mixture before adding sugar. Add up to three tablespoons if you want it sweeter but remember chilling will dull sweetness slightly.
Assemble and Chill:
Pour the filling into the baked pie crust. Smooth the surface gently with a spatula. Refrigerate uncovered until completely set, about two hours. After it firms up, cover and keep refrigerated until serving. The pie holds its shape well and can stay at room temperature for a few hours before serving.
A slice of vegan chocolate pie on a plate.
A slice of vegan chocolate pie on a plate. | foodiffy.com

My favorite ingredient in this recipe is the sweet potato. It adds such a subtle natural sweetness and gives the filling an almost mousse-like texture without any dairy or cream. I remember serving this at a family dinner where a non-dairy eater said it was the best chocolate pie they had ever had which made me proud to have found this simple yet delicious treat.

Storage Tips

Store the pie covered in the refrigerator for up to four days. The crust will stay crispish but not soggy. Leftover slices wrapped tightly keep well too.

Ingredient Swaps

Almond butter can be swapped with sunflower seed or tahini for different flavor tones and to avoid nuts. Non-dairy milk can be oat, soy, or almond based depending on preference.

Serving Ideas

Serve topped with fresh berries, a sprinkle of chopped nuts, or a dollop of coconut whipped cream for extra texture and a fresh contrast to the dense chocolate.

A slice of vegan chocolate pie.
A slice of vegan chocolate pie. | foodiffy.com

This pie is truly a staple in my dessert rotation. Its blend of creamy, chocolatey goodness with the subtle sweet potato base feels special yet approachable. It’s perfect when I want to impress without fuss and always gets rave reviews. If you love chocolate but want something vegan and a bit different, this tart is worth a try.

Frequently Asked Recipe Questions

→ What type of chocolate works best?

Use dairy-free chocolate with 72% cacao for a rich, dark taste or semi-sweet 60-65% for a sweeter balance.

→ Can I substitute the almond butter?

Sunflower seed butter is a great nut-free alternative that maintains creaminess in the filling.

→ How should I melt the chocolate?

Melt chocolate in short microwave increments while stirring, or gently over a double boiler to avoid burning.

→ Why use sweet potato in the filling?

Sweet potato adds natural sweetness and a smooth texture, creating a creamy and balanced filling without dairy.

→ How long should the pie chill?

Refrigerate uncovered for about two hours until firm, then cover and keep chilled until serving.

→ Can the pie be kept at room temperature?

Yes, it stays firm for several hours at room temperature but retaining it chilled is best for texture.

Vegan Chocolate Pie

Rich vegan chocolate pie featuring sweet potato, almond butter, and a chocolate crust, chilled to perfection.

Preparation Time
15 mins
Time to Cook
~
Overall Time
15 mins
Created By: Breanna

Type of Recipe: Desserts & Baking

Cooking Difficulty: Intermediate Skill Needed

Cultural Origin: Plant-based American

Portion Size: 8 Number of Servings (1 standard 22 cm pie)

Dietary Options: Vegan Approved, Good for Vegetarians, Gluten-Free, Dairy-Free

Ingredients Required

→ Crust

01 1 baked vegan gluten-free chocolate pie crust

→ Filling

02 340 grams dairy-free dark chocolate (72% cacao recommended for dark, 60-65% for semi-sweet)
03 310 ml canned pure sweet potato or freshly cooked sweet potato
04 120 ml smooth raw almond butter, unsalted (or sunflower seed butter for nut-free alternative)
05 45 to 60 ml non-dairy milk
06 5 ml vanilla extract
07 approximately 1.25 ml sea salt, rounded
08 37.5 ml organic cane sugar (optional if using semi-sweet chocolate)

Guide to Cooking

Step 01

Place chocolate in a microwave-safe bowl and heat in short increments, stirring between each until melted. Alternatively, melt using a double boiler on the stovetop.

Step 02

In a blender, combine sweet potato, almond butter, 45 ml non-dairy milk, vanilla extract, and sea salt. Blend until smooth.

Step 03

Add the melted chocolate to the blender and blend again. If the mixture is too thick to blend smoothly, pause to stir and add up to 15 ml additional non-dairy milk as needed.

Step 04

Taste the filling and incorporate organic cane sugar if desired, keeping in mind sweetness will mellow when chilled. Pour the filling into the pre-baked crust and smooth the surface evenly.

Step 05

Refrigerate the pie uncovered for approximately 2 hours until firm. Once set, cover with plastic wrap and keep refrigerated until serving. The pie remains firm at room temperature for several hours if necessary.

Extra Suggestions

  1. For best texture, ensure the chocolate is completely melted before blending to avoid grainy filling.

Necessary Equipment

  • Microwave-safe bowl or double boiler
  • Blender
  • Refrigerator

Allergen Info

Always check ingredient labels for allergens, and talk to a health expert if you’re unsure.
  • May contain tree nuts; verify dairy-free chocolate for allergen content