How to make your own: Vegan chocolate pie

So, my friend Hannah makes this killer vegan chocolate torte (thanks to Oh She Glows).

A few months ago, she brought a few slices to our Modo Yoga teacher training. Suffice to say, it was gone within seconds.

Partially because we were all craving chocolate the entire month; mostly because it was the best chocolate pie (vegan or not) that we’d ever had.

Hannah’s vegan chocolate pie at a Christmas party.

Here’s the recipe:

¾ cup hazelnuts
¼ cup coconut oil (or butter, if you’re not vegan)
3 Tbsp. maple syrup
1 ½ cups rolled oats

Chocolate filling:
1 ½ cups cashews, soaked for at least 2 – 4 hours
¾ cup maple syrup
½ cup coconut oil
1/3 cup cocoa powder
1/3 cup dark chocolate chips, melted
2 tsp. pure vanilla extract



  1. Preheat the oven to 350°F.
  2. Lightly grease a 9-inch pie dish.
  3. In a food processor, blend ½ cup of rolled oats until it’s roughly the texture of flour; place in a small bowl and set aside.
  4. In the same machine, process the hazelnuts into a fine crumb.
  5. Add coconut oil, maple syrup, salt and oat flour and process again until it starts to resemble dough.
  6. Add the remaining cup of rolled oats and pulse until chopped.
  7. The dough should be a little bit sticky. If not, add a little maple syrup.
  8. Press the dough firmly into the base of the pie dish, starting from the middle and moving outward and upward along the sides.
  9. Poke a few fork holes into the bottom so air doesn’t get trap.
  10. Bake the crust uncovered for 10 to 13 minutes, until lightly golden.
  11. Remove from the oven and set aside to cool for 15 to 20 minutes.


  1. Drain and rinse the cashews.
  2. In a blender, combine the cashews, maple syrup, oil, cocoa powder, melted chocolate and vanilla.
  3. Blend on high until the filling is smooth. If the mixture seems dry, add a little (almond) milk.
  4. Pour the filling into the crust and garnish with whatever you like (I add chocolate covered quinoa and walnuts).
  5. Place the torte uncovered in the freezer for a couple of hours, then cover and freeze overnight — or for four to six hours.
  6. Take out of the freezer 10 minutes before serving.


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