If you love lava cake and brownies, but don’t like the work, then this delicious and Uber chocolatey molten vegan chocolate pie is going to rock your world!
There’s no denying that vegan lava cakes are delicious. And equally no denying that vegan brownies are amazing. And it would be hard to find someone who doesn’t love the flakiness of vegan pie crust. But what if you combined all of these ingredients into one? That’s exactly what we are doing with this molten vegan chocolate pie.
These pie has the best flakey crust but the inside is filled with one of the most epic creations of chocolate goodness that we’ve ever tasted in our lives. So much we tested a few times just to make sure 😉
All jokes aside, this is like wrapping a brownie in a delicious huge but the inside is set just enough so that when you cut it, it’s like a lava cake.
It’s a recipe mashup of epic proportions and your taste buds will thank you as they dance around each bite.
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MOLTEN VEGAN CHOCOLATE PIE INGREDIENTS:
Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make this easy vegan dessert recipe:
For the Crust
- Flour – the start of every dough, we are using all purpose flour for this recipe
- Vegan Sugar – we want the sweetness to be throughout the dish so we are using it in the crust and filling
- Salt – salt is used to enhance the flavor
- Vegan Shortening – adds richness and flavor but also makes a delicious flakey, buttery crust
For the Filling
- Flour – We are using all purpose flour here as well to make the recipe more accessible and easy to use
- Brown sugar – this provides sweetness, but also moisture from the molasses in the brown sugar
- Vegan cane sugar – Cane sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- Dairy free butter – we need oil in pie for moisture and the best texture. It also provides the richness we expect desesrt to have
- Cocoa Powder – Needed to make our filling actually chocolate. You want to use an unsweetened cocoa powder here.
- Vegan Chocolate Chips – This is a chocolate chip pie, so of course we needs chips. We are using semi-sweet vegan chips that you can now easily find.
SUBSTITUTIONS AND VARIATIONS:
- You can use gluten free flour instead of all-purpose. We do recommend that you use a 1:1 blend
- For the vegetable shortening in the crust, you can sub out vegan butter, but depending on the brand used, it may not be as flakey
- You can sub non dairy milk in the crust for the water
- You could also sub out a store bought crust instead of making the recipe
We do not recommend making any other changes to the filling at this time.
Frequently Asked Questions about Molten Vegan Chocolate Pie:
Yes! Use a gluten free 1:1 baking blend instead of flour in the crust. For the vegan butter, you’ll want to use a soy free version. Lastly, make sure that the non-dairy milk you choose is suitable for your allergens.
While we always love homemade foods, if you need to reduce the time, you can swap the entire crust recipe for a store bought crust. Cook crust according to package and let cool before pouring in filling.
Yes you can. The crust, and filling can both be made 3-4 days ahead of time and the proceed with the recipe.
If stored in the fridge, this pie will be good for 5-7 days.
You can eat this cold or hot, whatever you are more comfortable with. We prefer warmed with vegan vanilla ice cream on top.
What other vegan pie ideas could I make?
Pies are just so good, especially for the holidays. Here’s a few more ideas:
- Vegan Caramel Apple Pie
- Traditional Vegan Apple Pie
- Vegan Blueberry Pie
- Vegan Pecan Pie
- Traditional Vegan Pumpkin Pie
- Vegan Coconut Cream Pie
- Vegan Sweet Potato Pie
- No Bake Vegan Chocolate Pie
For a spin on things also check out our 2 ingredients Vegan Apple Pie Egg rolls or our Vegan Apple Pie French Toast Casserole.
Pin this molten vegan chocolate pie for later!
Molten Vegan Chocolate Pie
Ingredients
For the crust
- 1 1/2 cups all purpose flour (can use gluten free 1:1 blend)
- 2 tsp vegan cane sugar
- 1/2 tsp salt
- 9 tbsp vegetable shortening
- 1/4 cup cold water
- 1/2 tsp vanilla
For the Filling
- 1 cup all purpose flour
- 3/4 cup cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups vegan chocolate chips, divided
- 1/2 cup dairy free butter
- 1 cup vegan cane sugar
- 1/2 cup brown sugar, packed
- 1/3 cup non-dairy milk
- 1 tbsp vanilla
- 1 cup walnuts, chopped, OPTIONAL
Instructions
For the Crust
- In a food processor add flour, sugar, salt and pulse together. Add in the butter and pulse a few times until the mixture looks like sand. With the processor on low add in the water and vanilla and keep the mixer going until a dough ball begins to form.
- Remove all the dough and form a ball place in the fridge to set up for 30 minutes.
- After 30 minutes, rip 2 sheets of parchment paper a few inches larger than pie pan. Lay one piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top. Add second piece on top. Roll out until a few inches bigger than your pan.
- Press down into pie pan. Pinch or design the edges however you want. Set aside.
- Preheat for 350 degrees F.
For the Filling
- In a large bowl, sift the flour, cocoa powder, baking powder, and salt. Stir in 1 cup chocolate chips and walnuts (if adding). Set aside.
- In a medium sauce pan, over medium heat, add butter and let melt. Pour in both sugars and non-dairy milk and stir until completely dissolved. Remove from heat and stir in vanilla.
- Pour butter mixture into dry mixture and fold with a spatula just until combined.
- Pour a thin layer of the batter evenly into the bottom of the pie pan. Place the remaining chocolate chips in the very center of the pie, then pour the remaining batter around and on top (keeping the chips in the center of the pie).
- Place pie pan on a baking sheet. Bake for 25-30 minutes. The pie should be puffed up and still jiggly in the middle and the crust should be crispy and golden.
- Remove from oven and allow to cool for at least 30 minutes before cutting.
Notes
Nutrition
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
Question…under notes with the filling, you talk about flax eggs but I don’t see it in the actual recipe. I want to make this but not sure if that’s an oversight or I’missing something?
Sorry! Typo! Fixed and updated. The recipe in the card was correct
What ice cream did you use?
In the photo is Shoprite’s vegan brand of vanilla