Chocolate Vegan Pie Crust

There’s no need to be frustrated or think that pie is something you can’t have on a healthy plant-based diet. Let me show you how easy it is to make this homemade pie crust from scratch to use with our no-bake healthy fruit pies, this vegan pumpkin pie, or my tofu chocolate mousse dairy-free pie!

Want a gluten-free pie crust that is more like graham crackers? Try this Perfect Graham Cracker Crust or Easy Gluten-Free Pie Crust from The China Study Cookbook.

Reasons you will love this crust

• Delicious Chocolate Flavor: This chocolate vegan oil-free pie crust delivers a rich, indulgent chocolate taste that enhances any dessert, making it a perfect base for pies and tarts.
• Healthier Ingredients: Made without oil and animal products, this pie crust offers a healthier alternative to traditional crusts.
• Gluten-Free Option: Designed to be gluten-free, this pie crust caters to those with gluten sensitivities or celiac disease, providing a tasty and inclusive dessert solution.
• Easy to Make: With simple ingredients and straightforward preparation, this pie crust is easy to make, saving you time while still delivering a delicious, homemade touch to your desserts.

Ingredients you will need

• Oat flour- Provides a light, yet sturdy texture that helps bind the ingredients together without the need for oil. It adds a subtle, nutty flavor that complements the chocolate, while also being a gluten-free alternative for those with sensitivities.
• Cocoa powder- Creates a deep, rich chocolate flavor without adding extra fat or dairy. It enhances the overall taste of the crust, making it more indulgent and satisfying while keeping the recipe vegan and oil-free.
• Baking powder- Helps create a lighter, slightly airy texture. Although pie crusts don’t typically require much leavening, a small amount of baking powder can prevent the crust from becoming too dense, especially since this recipe doesn’t include oil or butter.
• Applesauce- It helps bind the ingredients together, ensuring the crust stays tender and soft while providing a subtle flavor that complements the chocolate.
• Sweetener- Brown sugar is used in a chocolate vegan oil-free pie crust to add a rich, caramel-like sweetness that enhances the flavor of the chocolate. The molasses in brown sugar not only deepens the flavor profile but also helps retain moisture, ensuring the crust remains tender and not overly dry.
• Vanilla- Deepens the overall flavor profile, adding a warm, aromatic note that complements the rich taste of cocoa.

How to make vegan oil-free pie crust

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

This really is an easy recipe that even the kids can help with. All you need are a few ingredients, an ovenproof pie dish, and clean hands for kneading.

STEP #1: Begin by preheating the oven to 375°F. Next, you’ll need to make a little oat flour. You can always purchase oat flour, but why do that when it’s so easy to make your own in about 2-minutes?

Simply place the whole oats in your blender and blend or pulse them until they are ground into powdery flour, approximately 1 minute or less.

If you’re using walnuts, add them to the flour and pulse briefly to break up the nuts. The walnuts are completely optional.

STEP #2: In a large mixing bowl, add the fresh oat flour, cocoa powder, baking powder, salt, and brown sugar and whisk together well.

This is not a very sweet crust, so if you like things sweeter, you’ll need to add more sugar.

STEP #3: In a smaller bowl, combine the applesauce and vanilla.

Then combine the dry ingredients with the wet ingredients in the larger bowl.

STEP #4: This is going to be a very thick batter, so you’ll need to roll up your sleeves and knead the dough a bit with your hands. It will form into clumps, so keep kneading.

Once the ingredients are well blended into a stiff dough, place the clump in the center of your pie dish.

STEP #5: Lightly wet your hands and begin to press the dough with your fingers and the palm of your hand to push it flat and up the sides of your pie dish. I do not add any oil to my pie pan. It sticks just a little, but I’m able to use a fork to make it release, especially when the whole pie has been made hours before and chilled. Chilling overnight is even better.

If you don’t want to deal with any sticking at all, line the pie plate with parchment paper before adding the crust.

You’ll likely need to dampen your hands a few times to keep the mixture wettened enough to work with.

STEP #6: Place the pie crust in your oven and bake for approximately 10-12 minutes until it is lightly crispy. Remove from oven and allow to completely cool before using.

I have an amazing Chocolate Tofu Mousse Pie that is perfect with this pie crust recipe.

The finished crust is only lightly sweet and, in my opinion, it’s even better when the pie is made the day before because the pie filling has a chance to marry-up with the crust flavors.

Place the whole pie in the refrigerator for a few hours or overnight to firm up. Serving the next day is perfect!

This recipe was inspired by Susan with FatFreeVegan’s Oatmeal Cookie Pie Crust.

Frequently Asked Questions