Chocolate No-Bake Vegan Pie Crust

December 15, 2020

This vegan pie recipe can be made in less than 15 minutes flat, with only 6 ingredients that you are likely to already have on-hand and a blender.


This pie is a silken tofu recipe, and it was inspired by Collette’s Vegan Chocolate Mousse (recipe in yesterday’s blog). We plan to serve the Vegan Chocolate Mousse Pie at our Christmas dinner!

Chocolate No-Bake Vegan Pie Crust:


This chocolatey vegan pie crust is perfect for making all those healthy pies without a drop of oil, and it’s even gluten-free.

yield: 8

prep time: 20 MINUTES

cook time: 10 MINUTES

total time: 30 MINUTES


InIngredients:

  • 1 cup oat flour (made with whole oats, instructions below)
  • 2 Tbsp chopped walnuts (optional)
  • 1/4 cup cocoa powder
  • 1/8 tsp baking powder
  • 1/4 tsp salt (optional)
  • 1/3 cup brown sugar
  • 1/4 cup applesauce
  • 1/2 tsp vanilla

Instructions:

• Begin by preheating the oven to 375°F.Next, you’ll need to make a little oat flour.

• You can always purchase oat flour, but why do that when it’s so easy to make your own in about 2-minutes?

• Simply place the whole oats in your blender and blend or pulse the oats until they are ground into powdery flour, approximately 1-minute or less. Time will depend on the power of your appliance.

• If you’re using walnuts, add them to the flour and pulse briefly to break up the nuts. The walnuts are completely optional.

• In a large mixing bowl, add the fresh oat flour, cocoa powder, baking powder, salt, and brown sugar and whisk together well.


• In a smaller bowl, combine the applesauce and vanilla. Then combine the dry ingredients with the wet ingredients in the larger bowl.

• This is going to be a very thick batter, so you’ll need to roll up your sleeves and knead the dough a bit with your hands. It will form into clumps, so keep kneading.

• Once the ingredients are well blended into a stiff dough, place the clump in the center of your pie dish. Lightly wet your hands and begin to press the dough with your fingers and the palm of your hand to push it flat and up the sides of your dish. I do not add any oil to my pie pan. It sticks just a little, but I’m able to use a fork to make it release, especially when the whole pie has been made hours before and chilled. Chilling overnight is even better.

• If you don’t want to deal with any sticking at all, line the pie plate with parchment paper before adding the crust.

• You’ll likely need to dampen your hands a few times to keep the mixture wettened enough to work with.

• Place the pie crust in your oven and bake for approximately 10-12 minutes until it is lightly crispy. Remove from oven and allow to completely cool before using.

• I recommend that you fill this pie crust with the Vegan Chocolate Mousse recipe in yesterday’s blog. This creates the perfect Vegan Chocolate Mousse Pie!

•The finished crust is only lightly sweet and, in my opinion, it’s even better when the pie is made the day before because the pie filling has a chance to marry-up with the crust flavors.

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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