Vegan Chocolate Mocha Pie

Indulge in the rich, velvety bliss of this Vegan Chocolate Mocha Pie, the perfect dessert for coffee and chocolate lovers alike. This no-fuss recipe combines an irresistibly crunchy vegan graham cracker crust with a luscious chocolate mocha filling made from silky coconut cream, vegan chocolate chips, and a hint of espresso. The no-bake filling sets beautifully in the fridge, creating a creamy, decadent texture without the need for dairy or eggs. Topped with optional vegan whipped cream and shaved dark chocolate, this pie is as stunning as it is indulgent. Ideal for dinner parties, holidays, or any special occasion, this crowd-pleasing treat is entirely plant-based, easy to make, and guaranteed to satisfy your sweet cravings. Serve it chilled and watch it disappear!

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1.5 cups (crushed) Vegan graham crackers
• 6 tablespoons Coconut oil (melted)
• 1 cup Vegan semisweet chocolate chips
• 1.25 cups Canned coconut cream (chilled and solidified)
• 3 tablespoons Maple syrup
• 1.5 teaspoons Espresso powder
• 1 teaspoon Vanilla extract
• 1 tablespoon Cocoa powder (unsweetened)
• 0 Vegan whipped cream (optional for topping)
• 0 Shaved dark chocolate (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix the crushed vegan graham crackers with the melted coconut oil until the texture resembles wet sand.

Step 3

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.

Step 4

Bake the crust in the preheated oven for 8–10 minutes, or until lightly golden. Remove from the oven and let it cool completely.

Step 5

In a small saucepan set over low heat, melt the vegan semisweet chocolate chips, stirring frequently, until smooth. Remove from heat and let it cool slightly.

Step 6

In a large bowl, use an electric mixer or whisk to whip the chilled coconut cream until it slightly thickens. This should take about 2–3 minutes.

Step 7

Add the melted chocolate, maple syrup, espresso powder, vanilla extract, and cocoa powder to the whipped coconut cream. Mix until everything is well combined and smooth.

Step 8

Pour the chocolate mocha filling into the cooled crust, spreading it evenly with a spatula.

Step 9

Refrigerate the pie for at least 4 hours, or until the filling is firm and set.

Step 10

Before serving, optionally top the pie with vegan whipped cream and shaved dark chocolate for garnish.

Step 11

Slice and serve chilled. Enjoy your Vegan Chocolate Mocha Pie!

Nutrition Facts

Serving size	(1057.6g)

Amount per serving	% Daily Value*
Calories	4557.1

Total Fat 290.5g	0%
Saturated Fat 209.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1902.3mg	0%
Total Carbohydrate 472.8g	0%
Dietary Fiber 36.0g	0%
Total Sugars 240.7g
Protein 49.6g	0%

Vitamin D 0IU	0%
Calcium 332.9mg	0%
Iron 27.6mg	0%
Potassium 2347.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 4.2%

Carbs: 40.2%