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Tropical Chocolate Cream Pie (Vegan)

Course: Dessert
Cuisine: Vegan
Keyword: Gluten Free
Servings: 8
Calories: 628kcal
Author: Singing Vegan



  • 2 cups macadamia nuts raw
  • 1/4 to 1/2 cup dates pitted. If your dates are a dry variety, soak them in hot water to soften
  • 1 1/2 Tablespoons coconut oil unrefined is best unless you don't want any coconut flavor
  • 1/2 teaspoon salt


  • 2 1/2 cups dark chocolate chips vegan, of course
  • 24 ounces silken tofu 2 standard packages
  • 1 teaspoon vanilla extract
  • pinch salt



  • Combine the nuts and dates in a food processor and grind until the nuts are the texture of a course meal. Don't over process or you'll end up with nut butter!
  • Add the coconut oil and salt. Pulse to combine.
  • Press the mixture into the bottom and sides of an 8 or 9-inch pie pan. Alternatively, use a springform pan and just press the nut mixture evenly onto the bottom of the pan.


  • Melt the chocolate chips in a double boiler or in a shallow baking dish in at 350 degree F oven. If using the oven method, watch them carefully so they don't burn!
  • Blend the tofu, melted chocolate chips, and salt in a blender or food processor until ultra smooth and creamy. If the mixture is too thick for the blender, add a bit of coconut milk until you get a thick but pourable consistency.
  • Pour the filling into the crust and smooth the top.
  • Place into the refrigerator until set: about 30 minutes.


Slice the pie and garnish as desired. I made a mango puree from one mango, 1 tsp lime juice, and enough water to get a spoonable consistency.


Calories: 628kcal | Carbohydrates: 42g | Protein: 11g | Fat: 48g | Saturated Fat: 23g | Cholesterol: 1mg | Sodium: 212mg | Potassium: 663mg | Fiber: 5g | Sugar: 25g | Vitamin C: 1mg | Calcium: 227mg | Iron: 3mg