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The BEST vegan and gluten free chocolate dessert pie. SO deliciously decadent! #sponsored #top8free

Chocolate Dessert Pie (Gluten Free, Vegan).

A creamy, light, delicious chocolate dessert pie that is free of the top 8 allergens.
Course Dessert
Cuisine American, Dairy Free, gluten free, vegan.
Keyword creamy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Calories 412 kcal
Author Kelly Roenicke


For the pudding layer

  • ¾ cup unsweetened cocoa powder
  • ¾ cup sugar
  • teaspoon salt
  • ¾ cup refrigerated coconut milk I used SO Delicious brand original coconut milk
  • ½ cup PASCHA 55% Semi-Sweet Dark Chocolate Chips
  • 2 ½ cups refrigerated coconut milk
  • 3 Tablespoons arrowroot powder
  • 4 ½ Tablespoons refrigerated coconut milk

For the crust

  • 1 cup gluten free flour
  • ½ cup vegan buttery spread
  • 1 ½ Tablespoons sugar
  • teaspoon salt

For the cream cheese layer

  • ½ cup Daiya brand plain cream cheese alternative
  • ½ cup SO Delicious Coco Whip Original
  • ½ cup powdered sugar

For the top layer

  • the remainder of the container of SO Delicious Coco Whip Original
  • ¼ of a bar of PASCHA 70% Cacao Organic Dark Chocolate shaved


Make the pudding:

  1. In a heavy bottomed saucepan, combine the cocoa powder, sugar, salt, and ¾ cup coconut milk. Stir over medium heat until it just barely starts to simmer. Add the PASCHA chocolate chips and stir until melted.

  2. In a small container with a lid, combine the arrowroot powder and the 3 Tablespoons of coconut milk. Shake well to remove any lumps and set aside.
  3. Add the 2 ½ cups coconut milk and raise the heat slightly. Stir constantly until the mixture just starts to boil.
  4. Drizzle the arrowroot mixture into the pudding while stirring constantly. Continue to cook over medium low heat until the pudding is fairly thick. Transfer pudding to a bowl and let it cool down a bit .
  5. Cover the pudding with plastic wrap (pudding will be warm but not hot). Chill pudding in refrigerator for at least 2 hours.

Make the crust:

  1. Preheat the oven to 350 degrees. In a large bowl, combine the gluten free flour blend, vegan buttery spread, sugar, and salt. Mix together with a pastry cutter.

  2. Press the crust into the bottom of a 9 inch square pan.
  3. Bake at 350 degrees until golden, about 18-20 minutes. Let cool completely.
  4. When you are ready to assemble the pie, make the cream cheese layer. In a medium bowl, combine the Daiya cream cheese alternative, the ½ cup of Coco Whip, and the powdered sugar. Mix on medium speed until smooth.
  5. Use a potato peeler to make dark chocolate shavings.

Assemble the chocolate dessert pie:

  1. Once the crust and the pudding are completely cooled, spread the cream cheese mixture over the crust. Then spread the cooled pudding over the cream cheese layer.

  2. Finally, spread the remaining Coco Whip over the pudding and top with the shaved PASCHA dark chocolate.
  3. Refrigerate the chocolate dessert pie for at least two hours before serving.

Recipe Notes

Store leftover pie in the refrigerator. It should stay fresh for about 4 days.

If you aren't gluten free, feel free to use regular all-purpose flour instead of gluten free flour.

If you have a different brand of dairy free cream cheese or whipped topping that you like, go ahead and use that.

Nutrition Facts
Chocolate Dessert Pie (Gluten Free, Vegan).
Amount Per Serving
Calories 412 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 2mg1%
Sodium 266mg12%
Potassium 317mg9%
Carbohydrates 57g19%
Fiber 5g21%
Sugar 36g40%
Protein 7g14%
Vitamin A 705IU14%
Calcium 192mg19%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.