vegan cacao butter gf chocolate pie

Gluten Free Vegan Chocolate Pie

Prep Time: 15 | Cook Time: 45 | Serves: 12

Whether you're an experimented baker or just getting into baking, this recipe is a must-try for everyone. Incredibly simple to make, scrumptious, boosted with superfoods and developed around our new creamy Cacao Butter drops, this gluten free vegan chocolate pie will satisfy the most intense chocolate cravings. Serve it as a celebratory pudding or have a slice every time you need a little pick-me-up - it can be stored in the fridge for days and it is allergy-friendly. Utter joy!


  • Crust
  • 1 TBSP Naturya Cacao & Maca Gut Feel + 2.5 water
  • 175g almond flour
  • 30g coconut flour
  • 3 TBSP Naturya Coconut Oil, melted
  • 1 pinch of salt
  • Optional: 1 tsp vanilla extract
  • Filling
  • 3 medjool dates
  • 220g Naturya Cacao Butter Drops
  • 1 TBSP Naturya Coconut Oil
  • 110g Naturya Cacao Powder
  • 2-3 TBSP Maple Syrup
  • 300g silken tofu, drained
  • 9 TBSP almond or cashew milk
  • 3 TBSP Naturya Cacao & Hazelnut crunchy spread
  • 1 pinch of salt


Preheat the oven to 180°C /160°C fan.

Place the flax meal in a cup with the water. Mix and allow to rest for 5 minutes.

De-stone the dates and add to a cup with a little boiling water to soften.

Place the dry ingredients in a food processor and pulse using the S blade to combine. Add the flax egg, coconut oil and maple and optional vanilla and blitz until it forms a crumb that sticks together when pressed between your fingertips.

Line the base of a loose bottomed non-stick pie tin (23cm x 2 cm) with a circle of greaseproof paper and brush with coconut oil including the sides to prevent sticking. Press the pie crust into the base and up the sides. Use bottom of round glass to smooth the base and sides.

Add a sheet of baking paper on top of the crust and weigh down with ceramic beans. This will prevent the dough rising and creating bubbles. Bake for about 15 minutes until slightly golden. Remove from the oven, remove the greaseproof and beans. Allow to cool. 

Meanwhile, place the cacao butter drops and coconut oil in a heatproof bowl and melt over a pan filled with a little water. Once melted, remove the bowl from the pan, add the cacao powder, maple and salt. Whisk with a hand balloon whisk to combine. 

Add the silken tofu, nut milk, Cacao & Hazelnut spread, dates (without the water) and chocolate mix to a food processor and blitz using the S blade until smooth. You may need to scrape the sides with a spatula. Taste and adjust the sweetness with maple to your palate.

Immediately (before it hardens) spoon the filling into the base and level with a palate knife. You can leave the crust showing or cover if you prefer. 

Place in the fridge for 30 minutes - 1 hour or until the filling is set to your liking. Slice and serve.

Made using:

Cacao powder - 125g Pouch
Cold Pressed Coconut Oil - 500ml Jar
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