The most decadent 4 ingredient vegan dessert ever!
It’s chocolaty, it’s smooth, it’s rich, it’s slightly sweet, but there are only 4 ingredients. I was going for a simple dessert, not knowing how simple it would actually turn out to be! I really outdid myself with this one! Because, contrary to what you would think, you could probably never tell this dessert is so simple by just taking a bite! It’s really close to being as good as my vegan cheesecake, and it sure as hell has way less ingredients and takes a lot less time to make than my famous cheesecake! This recipe right here is a true gem!
No sugar added, gluten-free, dairy free, all the frees! And, the best part, even your aunt Carol will want a slice! You will be asked for the recipe. You will not be beloved that this only has 4 regular ingredients. Nothing weird, nothing extravagant. No sugar either.
The only downside is that vegan chocolate chips are hella expensive! Try to find a brand that is accidentally vegan! I use the Kirkland Brand from Costco, and I get a 2 lbs bag for around $8. I have made this recipe 4 or 5 times already with this one bag, and it’s still not empty! But of course, if you buy a tiny bag from the store, that is certified vegan, you will probably end up paying $5 to $8 each and you may need more than one bag for this recipe (you need 2 cups). So, if you or someone you know has a Costco card, it may be worth the trip! 😉
This recipe is a must try, its so smooth and rich, and so damn simple, even a kitchen-challenged-person could make this!
If you have any questions, leave them below!
4 Ingredient Chocolate Pie
Gluten-Free, Vegan, No Added Sugar
- 1 can Full fat coconut milk
- 2 cups dairy-free chocolate chips
- 1 1/4 cup raw almonds
- 1/4 cup coconut oil
In a sauce pan, add the coconut milk. Bring to a simmer, then add the chocolate chips. Put a lid on it, turn the heat off and set aside for 20 minutes.
In the meantime, process the almonds in a food processor by pulsing a few times it becomes like small crumbs, but not flour-like.
Measure out the coconut oil solid, then soften in the microwave 30 seconds. Add to the processor and pulse a few times. The mixture should be sticking together when you press it between your fingers.
Transfer the crust mixture to the greased pan, then press down as evenly as possible to cover the bottom to form the crust. You an push against the sides fro form an edge, but it looks better with just a bottom crust.
Once it’s been 20 minutes, take the lid off the sauce pan, tying to avoid the condensation water to fall back into the chocolate as much as possible. Whisk until the chocolate is completely smooth.
Immediately transfer to the springform pan, and transfer to the refrigerator for at least 4-5 hours.
Serve as desired. Store covered or in an airtight container in the refrigerator for up to 7-9 days.