Description
This No Bake Chocolate Pie is a decadent vegan dessert featuring a crunchy Oreo cookie crust and a creamy, rich dark chocolate filling made with vegan Greek-style yogurt. Perfect for those looking for a dairy-free and egg-free treat, it requires no oven baking and sets beautifully in the fridge for a luscious, melt-in-your-mouth experience.
Ingredients
Scale
Crust
- 270 g original oreos or oreo style cookies
- ¼ teaspoon sea salt
- 85 g vegan butter (block-style)
Filling
- 300 g vegan dark chocolate (minimum 70%)
- 50 g vegan butter (block-style), cubed
- 500 g vegan Greek-style yogurt or skyr (e.g. Alpro)
- 100 ml pure maple syrup
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ¼ teaspoon sea salt
To Serve (Optional)
- Half batch vegan whipped cream (or vegan Greek-style yogurt)
- Vegan dark chocolate (for chocolate shavings)
Instructions
- Prepare: Lightly grease the base and sides of a 9″ pie pan with oil or vegan butter. Cut out a parchment paper circle to fit the pan’s base, snipping the sides so it sits flush inside.
- Make the crust: Combine cookies and sea salt in a food processor. Blitz until fine crumbs form. Add 85 g vegan butter and blend until the mixture sticks together into a soft dough.
- Form the crust: Press the dough evenly into the base and sides of the prepared pie pan using a spatula or flat-bottomed glass. Ensure the crust is compact and smooth. Place in the freezer while preparing the filling.
- Melt the chocolate: Using a bain-marie (double boiler), melt the dark chocolate gently. Stir until smooth, then add the cubed 50 g vegan butter, stirring until fully incorporated and glossy.
- Whisk the base: In a large bowl, whisk the vegan Greek-style yogurt to remove lumps. Gradually add the melted chocolate mixture in three increments, whisking each time to combine smoothly.
- Sweeten and flavor: Add maple syrup, vanilla bean paste, and sea salt to the chocolate-yogurt mixture. Whisk until fully smooth and scrape down the bowl sides to ensure even mixing.
- Set the pie: Pour the filling into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 6 hours, or overnight, until firm.
- Garnish: Optionally, prepare a half batch of vegan whipped cream or use extra vegan Greek-style yogurt to serve. Decorate the pie with chocolate shavings before serving.
- Store: Keep the pie in an airtight container in the fridge and consume within 5 days for best freshness.
Notes
- Use original Oreos or equivalent vegan Oreo-style cookies as many Oreo varieties contain whey.
- Vegan Greek-style yogurt brands like Alpro work best for texture and flavor; you can also substitute with vegan skyr.
- Melting chocolate over a bain-marie prevents burning and ensures smooth consistency.
- Setting time is essential for firm slices; refrigerate overnight if possible.
- This pie can be garnished with vegan whipped cream or vegan yogurt and chocolate shavings for an elegant presentation.
