Rich and creamy Vegan Chocolate Silk Pie made with avocado, coconut milk, raw cacao powder, and pure maple syrup. This healthier take on the classic dessert is just as dreamy, while being dairy-free and paleo friendly!
When I was growing up, my family frequented a restaurant in Lake Tahoe that has the best silk pie on the planet.
I always loved when we went out to dinner there, because I knew my chocolate-obsessed father was sure to order us all a couple slices of silk pie to share.
I still go to Jason’s, still order the silk pie, and still go to heaven every time.
Because I love recreating desserts at home, I’ve had a healthier version of silk pie on my to do list for years!
I finally got around to making it a couple of months ago, and viola! Here she be!
If you’ve never had silk pie, it’s exactly how it sounds – silky-smooth and creamy with deep chocolate flavor, a nice crunchy crust, served with whipped cream and often chocolate sauce.
It’s kind of like your tongue is being gifted the most relaxing and satisfying massage, but in food form…don’t make it weird.
Only thing is, it’s jam-packed with cane sugar and dairy, making it a pretty big gut bomb, so the authentic version remains an every-once-in-a-while sort of affair.
How to Make Dairy-Free Silk Pie
Using avocados, coconut milk, raw cacao powder, and pure maple syrup, this lovely lightened up dairy-free version of silk pie was born.
All you do is blend up the ingredients in a blender or food processor and pour it into your pie crust of choice.
The only thing difficult about the recipe is waiting for it to set up in the freezer.
Pie Crust Options:
You can use my Coconut Flour Pie Crust or my Almond Flour Pie Crust for easy options here! You can also use your favorite store-bought pie crust.
My crust preference is the same concept as the nut-based paleo-friendly crusts I used in my No-Bake Banana Cream Pie or Vegan Strawberry Cheesecake.
The filling portion of this recipe is dairy-free, refined sugar-free, vegan, and paleo, so depending on your dietary needs, you can choose the crust accordingly.
So there you have it…a no-bake dessert recipe to quench your chocolate craving all summer long!
Git that tongue massage!
Vegan Chocolate Silk Pie
Ingredients
- 2 large ripe avocados peeled and diced
- 1 14-ounce can full-fat coconut milk
- 2/3 cup raw cacao powder
- 1/2 cup pure maple syrup see note*
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1 prepared Graham Cracker Crust see note**
Pie Crust:
- 2 cups raw walnuts
- 3 Tbsp coconut oil softened
- 7 pitted medjool dates
- 1 Tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
Instructions
Make the Crust:
- Add the crust ingredients to a food processor and process until a thick dough forms. This substance should be sticky, oily, and should pinch together easily. If the crust seems too dry, add a little additional pure maple syrup.
- Line the bottom of an 8-inch spring form pie pan with parchment paper and press the crust mixture into the bottom of the pan until you have an even layer.
Prepare the Chocolate Filling:
- Add the ingredients for the silk pie filling to a blender and blend until completely smooth. Taste mixture for flavor and add more pure maple syrup to taste.
- Pour the silk pie filling into your prepared crust, and freeze for 3 hours to set up. When ready to serve, thaw silk pie and serve with a dollop of coconut whipped cream. Store any leftovers in the freezer or refrigerator.
Am I losing my mind or do I not see the actual recipe and directions?? I have looked like 3x and refreshed the post and all. This looks AMAZING and my big 3-0 is coming up so I may send this my boyfriends way 🙂
Nope, wasn’t you – it was me! I added the recipe! I hope you enjoy the pie, and happy early birthday!!!
I thought it must be just me. I don’t see it either.
Sorry about that, Carol! The recipe’s up now! 😀 xo
From Canada, I don’t see the recipe either, please email, it sounds great, thanks, Morris.
Hey Morris! Welcome! My apologies for the confusion! The recipe is up and available now! Hope you enjoy! xo
Silk pie is just heaven, and what a great memory for you to have! This lightened up version looks every bit as indulgent and delicious!
I loooove chocolate silk pie but haven’t had a slice in forever. I need to try your version!
Chocolate silk pie is one of my al-time favorites but I can’t handle the traditional kind anymore so I love recipes like this one. Looks so simple and refreshing for a warm summer day. Come to mama!!
Just tried the silk pie but used the base from the banana cream pie (dates and almonds) and it was seriously good, the base better than any base for a pie I’ve had hands down! Thank you for putting it up????
I’m so happy you like it, Jenny! I love the crust from the banana cream pie recipe…it’s always a win! Thanks so much for your feed back!
Yesssss this looks phenomenal! Good thing I have GF graham crackers on hand to make the crust 🙂
Im a little confused. I clicked thru your gluten free graham cracker crust and it calls for regular graham crackers and butter. Am I just suppose to sub gf and vegan butter?
Hi Susan,
To keep the graham cracker crust vegan and GF, you would use GF graham crackers and vegan butter spread, that is correct 🙂 Or, you can follow one of the nut-based crust recipes I provided links to within the blog post. Hope you enjoy!
Absolutely delicious, thank you!
hi-what size pan would you use for this? i assume i i don’t need to use a springform? maybe just a pyrex pie pan? 8 inch or 9 inch?? thank you!!! :))))
Hi Mishka! I use a 8-inch pan. You can use a regular pyrex pan or a pie pan for sure! A spring form pan makes the pie easier to cut and serve, but isn’t mandatory. xo
I made this and it was delicious, BUT … it didn’t set. It was very gooey. Any idea on what I could do differently to help it set? I was wondering about adding pudding mix …?
Hi Kari!
Did you try freezing the pie? Sometimes freezing it for a couple of hours does the trick to get it to set up.