When life gives you chocolate and coconut make a Vegan Chocolate Ganache Pie! Seriously this pie is so good I made it two days in a row in different versions. I share with you my second version because I think this one has the perfect smooth consistency. I don’t have anything else to write about it you simply have to try it and ask my questions whenever some are popping up! I also appreciate every feedback when you decide to make this dark and decadent pie.
I am in love with the chocolate from Alter Eco!Not only do I love the chocolate but I really like the design of the packaging and the message inside. Their mission is global transformation through ethical relationships with small-scale farmers, and an integral sustainability orientation at every point on the supply chain. My favorite is the dark sea salt. “Every bite is the perfect balance of salty and darkly sweet, confirming there’s nothing better than when the two come together.” Second favorite: The dark quinoa!
- Crust
- 1½ cup shredded coconut
- ⅓ cup agave syrup
- ¼ cup coconut oil
- Filling
- ⅓ cup raw cacao powder
- ¾ cup full-fat coconut milk
- ½ cup raw coconut oil
- ⅓ cup raw agave nectar
- 1 teaspoon vanilla extract
- 3 ounces of vegan sea salt chocolate (I prefer Alter Eco but any other dark chocolate works as well)
- ¼ teaspoon sea salt
- Preheat your oven to 400F.
- Combine all crust ingredients in a food processor and blend until evenly moist.
- The dough should be a little sticky and you should be able to press it into a lightly greased round baking tin.
- Bake for about 5 minutes but always keep an eye on the oven. The crust is ready when slightly brown on the edges.
- Allow to cool down for at least 20 minutes.
- For the filling place the chopped chocolate(pieces) in a small bowl
- Heat the coconut milk and the coconut oil in
a in a small pot and then pour over the chocolate. - Don't do anything for the next 2 minutes
- Then mix carefully until all the chocolate is melted.
- Add vanilla and cacao powder and agave syrup and then pour the chocolate ganache evenly over the chilled crust.
- Chill in the refrigerator for 2-3 hours, until the
ganache is firm. - Sprinkle a bit fine sea salt as a garnish and serve.
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Ohhh Julie it sounds awesome! Just from your description I can taste it!! Well hopefully they are bomb when they are done! And you can totally use vegan milk chocolate I even made it with white cholate once!
I just made it but I used a cupcake tin so I have a few small pies. They are cooling off in the fridge right now, but I couldn’t stop myself so I nibbled a little bit of the crust and it tastes awesome. I also tasted a little of the ganache (of course) and it was great too! Although I think it might be a little too dark for some members of my family, so maybe next time I’ll use vegan rice milk chocolate in combination with the cacao. But seriously, that crust though!
This looks so great!:) thanks for the recipe!!
Hi Abi, I know what you mean. Well most of the time it is hard to replace a ‘fat’ component with something non-fat. I will try to make more recipes with low fat options. Hope that helps. When it comes to raw recipes most of the recipes contain coconut oil as the main ingredient as it holds everything together 🙂
In a lot of your recipes (especially the raw ones), you use a lot of coconut oil. Is there a substitute for coconut oil that is still vegan? I’m concerned about the amount of saturated fat 🙂 Thanks!
This pie looks absolutely delectably delish 😀 and I love AlterEco chocolate, and my fave is Dark Quinoa too 😀
Yes! This sounds great! Let me know how it turned out <3
Oh my goodness that chocolate ganache looks perfect! Will have to try out a coconut milk vegan version – looks like it pairs gorgeously with your coconut crust too – love it! 🙂
Any dark chocolate is fine 🙂
Does it have to be sea salt chocholate or can it be any dark chocholate ?
Oh Lara, du kannst doch nicht immer solche unfassbar leckeren Dinge posten! Da will ich alles am liebsten direkt nachmachen und aufessen 😉 Ich hoffe, du findest wenigstens dankbare Abnehmer für deine Kuchen 🙂
Liebe Grüße
Lena | http://www.healthylena.de