Vegan Chocolate Pudding Pie

Vegan chocolate pudding pie is lush, so creamy, and full of rich chocolate flavor. You’d never guess that this indulgent pie is made with just 6 healthy ingredients, gluten free, and naturally sweet!

We made it to the end of pie week!

I really loved doing this little series for thanksgiving, and I’m definitely considering doing something similar for Christmas cookies, so let me know if you guys want to see that. Anyway, let’s recap what we’ve had so far!

• Caramel apple crumb pie: sweet and gooey apple filling, topped with a nutty, crunchy crumb
• Pumpkin pie: the thanksgiving classic, smooth, rich and creamy, super simple to make with just 7 ingredients

I’m not going to lie, guys. Before pie week, pies were at the bottom of my preferred desserts list. But with each one I baked, I was seriously questioning my anti-pie attitude. The caramel apple pie with the addictive crumb topping, the lush, rich pumpkin pie with lovely spiced flavor. Both were so legit, I’m so happy with how they came out.

But the pie I’m sharing with you today is what officially did it. I am now a proud pie lover – guess they just needed to be cruelty free, healthy pies, and a generous dose of chocolate doesn’t hurt.

Today, we have my most favorite pie of all.

VEGAN. CHOCOLATE. PUDDING. PIE.

Seriously, I died over the apple crumb pie. Then swore the pumpkin was my favorite. But then, I made this over the top, decadent vegan chocolate pudding pie, and I about melted into a puddle of chocolate bliss. You guys know I’m a chocoholic through and through, so really, this shouldn’t be a surprise. Plus, it’s for sure the simplest one to make of the three.

Ingredients for vegan chocolate pudding pie

• Almond flour: almond flour gives the pie crust it’s slightly nutty flavor and cookie-like texture.
• Rolled oats: you’ll blend the oats into flour, which helps to hold the pie crust together and gives it a bit of chew.
• Date sugar: date sugar gives the pie crust and filling natural, fruit sweetness.
• Ground flaxseed: you’ll make flax eggs by putting the ground flax in a bowl with water in the fridge for 20 minutes, until it gels up a bit. This helps hold the pie crust together and provides some great nutrition, too.
• Silken tofu: this super soft tofu gives the chocolate pudding filling a ridiculously lush and creamy texture.
• Cocoa powder: cocoa gives the pie filling rich chocolate flavor

Tips for making vegan chocolate pudding pie

• Measure out the oats first, then blend into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1 cup of whole, rolled oats, then put that 1 cup into your blender to make flour.
• At first, the crust will look too dry to mix. When you first combine all the crust ingredients, it will look like there’s hardly any moisture compared to all the dry ingredients, but just knead and press it together with your hands, and it’ll come together into a thick dough.
• Be patient when pressing into the pan. Pressing the crust into the pan evenly will take a few minutes, so just be patient! I find it’s easiest to plop the dough ball into the pan, tear some off to use later for the sides, and start by pressing the dough evenly along the bottom of the pan with clean hands, then going back and pressing the remaining dough up the sides for the edges of the pie.
• Use a glass pie pan. I use a glass pie pan, and the almond flour has some natural oil, so I didn’t find I needed to spray/line the pan, but if you’re using a different type of pan you may need to so that you can get it out easily after baking.
• Don’t forget to poke some holes before baking. Once the crust is in the pan, poke some holes in the bottom with a fork. The holes are to help the bottom of the crust from puffing up in the oven.
• Be careful when slicing. Use a gentle hand when you’re cutting and removing the pie from the pan. The crust is a little delicate, so just be sure to cut all the way through it, then use a spatula or fork to pull the edges away from the side, and it should pop out just fine.
• Make it fun and fancy. Feel free to top with a drizzle of melted chocolate or even a bit of coconut whip when you’re ready to serve! The holidays are about sweet indulgence, after all.

Guys, I want you to try ALL of the pies from this week, but promise me you won’t skip this vegan chocolate pudding pie. It is ridiculously creamy, perfectly sweet, and full of powerful chocolatey flavor. The texture seriously reminded me of childhood snack pack puddings I took in my lunch to school – anybody else remember those?! The filling is SO silky smooth, no dairy necessary. I don’t know what else to say, other than that I freaking LOVE this pie.

Xo,

Sara