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(Dairy-Free) Chocolate Cream Pie

Prep Time10 mins
Cook Time25 mins
Resting Time6 hrs
Total Time6 hrs 35 mins
Servings: 10


For Chocolate Crust:

  • 1 1/2 cups All-Purpose Flour
  • 1/3 cup Cocoa Powder
  • 6 tbsp. Ice-Cold Water
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Brown Sugar or Maple Syrup

For Dark Chocolate Cream Pie:

  • 1 cup Sweet Potato Puree
  • 1 1/3 cup Ripe Avocados, about 2 medium avocados
  • 1/2 cup 100% Pure Maple Syrup
  • 2 cups Dark Chocolate Chunks, melted
  • 3 tbsp. Cocoa Powder
  • 1 tsp. Vanilla Extract


For Chocolate Crust:

  • Preheat oven to 350F.
  • In a large bowl, mix together the flour, cocoa powder, and sugar. Then, use your fingers to pinch in the extra virgin olive oil until it forms a crumb-like texture.
  • Add in the ice-cold water, a tablespoon at a time. Knead the dough with your hands until it is smooth. Wrap tightly in saran wrap to sit for 30 minutes in the refrigerator.
  • Roll out the dough inbetween two large pieces of parchment paper until 1/8" to 1/16" thick, depending on your preferences. Place the dough over a greased pie pan and gently press it into the pie pan. Trim off any remaining dough.
  • Bake for 25-30 minutes. Check halfway to make sure the edges are not burning.

For Chocolate Cream Pie:

  • In a high-speed blender or food processor, combine all ingredients together. Pulse 1-2 times, then blend on low speed until smooth.
  • Spoon the chocolate cream into the prepared (baked and cooled) pie crust pan. Evenly spread out the cream. Wrap in saran wrap and refridgerate overnight.
  • Serve with regular whip cream or coconut cream, then garnish with dark chocolate shavings. Enjoy!