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    Home » Recipes » Classic Pies

    Raw Vegan German Chocolate Pie

    Published: Dec 28, 2014 · Modified: May 15, 2019 by Audrey · This post may contain affiliate links · 33 Comments

    Jump to Recipe

    Raw Vegan German Chocolate Pie {Gluten-Free, Paleo, Refined Sugar-Free}

    I've been thinking of a good holiday dessert for this time of year {so many parties, dinners, guests, and reasons to share yummy treats...} and German Chocolate Cake has been resoundingly coming to mind. I've already got a classic German Chocolate Cake cupcakes recipe worked out, but wanted to do something new with this amazing flavor combo this year. And so I ended up with this delicious and incredibly decadent raw vegan German Chocolate Pie {that's also naturally gluten-free, paleo, and refined sugar-free}.

    Raw Vegan German Chocolate Pie {Gluten-Free, Paleo, Refined Sugar-Free}

    If there's anything I've learned from my raw baking adventures is that you can always count on the incredible flavors of pecans, chocolate, and coconut, and in this recipe these flavors really come together to create an amazing dessert made from nothing but wholesome ingredients. After making this pie, I can happily report that although a good traditional German Chocolate Cake is still high up in my books, I'm also more than happy to ditch the extra flour, dairy, and sugar in the cake in favor of this tasty German Chocolate Pie -- made from simple good for you ingredients and without any baking! Plus this recipe is so easy to make, you really can't go wrong {a fool-proof recipe can be a real life saver when it comes to a good dinner party dessert ;) }.

    Raw Vegan German Chocolate Pie {Gluten-Free, Paleo, Refined Sugar-Free}

    Raw Vegan German Chocolate Pie {Gluten-Free, Paleo, Refined Sugar-Free}

    So let's get to it, shall we? ;)

    Raw Vegan German Chocolate Pie {Gluten-Free, Paleo, Refined Sugar-Free}

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    Raw Vegan German Chocolate Pie

    Print Recipe

    ★★★★★

    5 from 3 reviews

    You can always count on the incredible flavors of pecans, chocolate, and coconut, and this raw vegan german chocolate pie delivers the perfect combination. Dairy-free.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 20 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 20 minutes
    • Yield: 7" pie
    • Category: Pie
    • Method: Raw
    • Cuisine: Dessert

    Ingredients

    Crust:

    • 1½ cups unsweetened shredded coconut
    • 1½ cups raw pecans
    • 4 tbsp coconut oil, liquified or very soft {but not hot}
    • 1 tsp pure vanilla extract {or ⅛ tsp raw ground vanilla bean}
    • 4 tbsp liquid sweetener of your choice {I used maple syrup}
    • ¼ cup cocoa powder {or raw cacao powder}

    Chocolate Layer:

    • ½ cup coconut oil, liquified {not hot}
    • ¼ cup cocoa powder {or raw cacao powder}
    • 3 tbsp liquid sweetener of your choice, at room temperature
    • 1 tsp pure vanilla extract
    • dash of salt

    German Chocolate Topping:

    • ¾ cups chopped pecans
    • ¾ cups unsweetened shredded coconut
    • 1 tsp pure vanilla extract
    • 4 tbsp liquid sweetener of your choice
    • 2 tbsp coconut oil, liquified {but not hot}

    Instructions

    1. Place all crust ingredients in a food processor and process until mixture is well-combined and sticky. Transfer into a 7" tart pan with removable bottom {or any dish of similar size; a springform pan can work well here}. Form the mixture into a pie crust by pressing it down with your hands until it's even all around the edges and the bottom is flat. Place the pan into the freezer to firm up while working on the next step.
    2. Place all chocolate layer ingredients into a glass bowl and stir the mixture until everything comes together into a uniform liquid chocolate substance {keep stirring until all lumps are dissolved!}. Pour this mixture into the prepared pie crust and place the pie back into the freezer to firm up while working on the next step.
    3. Place all topping ingredients into a mixing bowl, and mix everything to combine. Once the chocolate layer in the pie is firm {should firm up within about 10-15 minutes of being placed in the freezer}, spread this topping mixture on top evenly. Place pie in the fridge and allow it to set about an hour. For a smooth consistency, bring to room temperature prior to serving {let sit at room temp for about 15-20 minutes} {pie will keep it's shape well at room temp unless it's extremely hot where you are, in which case keep chilled}. The pie can also be enjoyed right out of the fridge, though the chocolate layer will be firm. Enjoy!

    Notes

    For an un-raw upgrade variation, feel free to first lightly toast the pecans and coconut for the topping ingredients to play up the flavors in this dessert even more.

    Another variation suggestion: mix in a little bit of whipped coconut cream into the topping for a more traditional moist topping. I skipped this step personally and was quite content, but I thought I'd offer that option in case you love the traditional moist goodness of a German Chocolate Cake topping. Just whip the coconut cream with the sweetener, vanilla, and coconut oil prior to mixing in with the remaining ingredients.

    Note: when working with the chocolate filling layer, make sure your ingredients are at room temp {if you use cold ingredients the filling will firm up prematurely; if that happens you'll need to re-heat the mixture to liquify the coconut oil and then stir everything to combine}.

    Double for a 9-10" pie.

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    Raw Vegan German Chocolate Pie {Gluten-Free, Paleo, Refined Sugar-Free}

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    More Classic Pies

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    • Wild Blackberry Pie
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    Reader Interactions

    Comments

    1. Inga says

      November 07, 2020 at 1:46 am

      Could I make this pie ahead of time and freeze it?

      Reply
      • Audrey says

        November 28, 2020 at 12:34 am

        Hi Inga, yes of course. Just thaw it out for a good 15-20 minutes before serving (more or less depending on how hot it is where you are, you just want it to be sliceable). Enjoy! :)

        Reply
    2. Cindy says

      May 05, 2019 at 9:30 pm

      Can the pie be made and left in the freezer for about 5 days? I have a super busy week and want to make it on Tuesday to be used for Sunday.

      Reply
      • Audrey says

        November 28, 2020 at 12:33 am

        Absolutely. It can keep frozen for months :) Enjoy it!

        Reply
    3. Shelley Nappi says

      November 21, 2018 at 9:46 pm

      Made this for my family and its delicious!

      ★★★★★

      Reply
      • Audrey says

        November 28, 2020 at 12:32 am

        So glad you all enjoyed it, Shelley. Thanks for the lovely feedback! :)

        Reply
    4. Joey says

      April 11, 2018 at 7:42 pm

      SO GOOD! I've been on a raw kick lately, and everything is so much fun to make! I included all of your suggestions by toasting the coconut and adding the whipped coconut cream, and I also threw in a shot of bourbon with the topping. Does that still count as raw? lol! This was for a gathering, so I think if/when (definitely when) I make this again, I'll stick to the original recipe. 10/10

      ★★★★★

      Reply
      • Audrey says

        April 18, 2018 at 12:38 am

        Thanks so much for sharing, Joey! I'm so glad you enjoyed the pie. Your extra toppings sound amazing (even if perhaps not fully raw) :)

        Reply
    5. Alison via Food by Mars says

      May 10, 2016 at 9:55 pm

      Girrrrrrrl, your posts are killing me!! This looks SICK (in the best way possible). I've been naughty and on a downward spiral since my birthday so I need to lay off sugar for a few days to recoop... but this is definitely filed under the "nice" instead of "naughty" category hahaha so I will be treating myself to this soon enough. PINNING.

      Amazing work as always. XOXOX

      ★★★★★

      Reply
      • Audrey says

        May 12, 2016 at 3:57 pm

        Aw, thanks Alison. And when was your birthday? Wonder if we share one :) I am amazed at how many food bloggers are Tauruses... but then again not that amazed -- we know our strengths ?

        Reply
    6. Jo says

      December 22, 2015 at 1:01 pm

      Hi, This recipe looks delicious ! I was wondering if this would be just as successful if instead of coconut oil you would use almond milk ( I try to stay away from refined oils).
      cheers

      Reply
      • Audrey says

        December 22, 2015 at 4:24 pm

        Hi Jo,

        I don't think the almond milk would be a good substitute. The function of the coconut oil is to solidify those different parts and make them firmer (but still creamy) -- a function that an oil like coconut or cacao butter have when they become cold. Almond milk would freeze into an icy consistency, which will give it an icy texture, and will also melt quite quickly once thawed out (think popsicle consistency)...

        For the crust, you can get away without the oil. Add more medjool dates instead. You can also use a bit of coconut butter as well, which also firms up when cold but not to the same degree.

        For the chocolate part, I'd go with coconut butter instead as my first substitute for the oil, or the flesh of a Thai young coconut. If neither of those work, then a nut or seed butter mixed with some of the almond milk as you proposed to balance things out.

        For the top layer you can skip the oil if you prefer as well.

        I hope this gives you ideas for substitution. Let me know if you have any other questions. I hope this helps you enjoy the tart :)

        Reply
        • Krysty says

          October 01, 2016 at 7:50 pm

          Try avocado.

          Reply
          • Audrey says

            October 04, 2016 at 3:58 pm

            Good suggestion :)

            Reply
        • JD says

          March 13, 2017 at 10:35 am

          When you say "add more medjool dates", were there supposed to be medjool dates in the recipe? There is no mention in the ingredient list. Thanks.

          Reply
          • Audrey says

            March 13, 2017 at 10:46 am

            Hi JD. I miss-typed -- I meant "some" not "more" :)

            Reply
            • Jd says

              March 13, 2017 at 11:03 am

              Thanks!

    7. Ali the Skinny GF Chef says

      January 16, 2015 at 8:03 pm

      Goodness Audrey, this is gorgeous. Thanks for linking it up. I would be perfect for a romantic Valentines dinner!

      Reply
      • Audrey says

        January 26, 2015 at 11:57 pm

        Thanks, Ali! I think you're onto something here -- this would definitely make a wonderful Valentine's dessert! :)

        Reply
    8. Raia says

      January 15, 2015 at 11:38 am

      Hey Audrey! Just stopping by to say thanks so much for sharing this at Savoring Saturdays, and to let you know that I'm featuring it at this weekend's party! Can't wait to see what deliciousness you bring by this weekend! ;)

      Reply
      • Audrey says

        January 15, 2015 at 12:32 pm

        Yay! Thanks so much, Raia! :)

        Reply
    9. Natalia says

      January 13, 2015 at 6:43 am

      Mmm, it looks so great! Simple and delicious!

      Reply
      • Audrey says

        January 14, 2015 at 1:16 pm

        Thanks so much, Natalia! It was definitely simple to throw together and absolutely delicious :)

        Reply
    10. Laura@Baking in Pyjamas says

      January 11, 2015 at 1:32 pm

      Pinning this Audrey, it looks fantastic. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

      Reply
      • Audrey says

        January 14, 2015 at 1:08 pm

        Thanks so much, Laura! This pie was a real treat :)

        Reply
    11. Cindy (Vegetarian Mamma) says

      January 08, 2015 at 9:15 pm

      What a beautiful recipe! Would love to have you share it at Gluten Free Fridays! Its live now! Cindy :)

      Reply
      • Audrey says

        January 09, 2015 at 1:51 am

        Thanks so much, Cindy. I'd love to share it with GFF! :)

        Reply
    12. Cassidy @ Cassidy's Craveable Creations says

      January 07, 2015 at 10:01 am

      Wow, this looks AMAZING - German Chocolate is one of my favorites!!!

      -Cassidy

      Reply
      • Audrey says

        January 26, 2015 at 11:19 pm

        Thanks so much, Cassidy! It was definitely a treat! ;)

        P.S. So sorry for the super late response here. I just discovered my site has been throwing a whole lot of genuine comments into the spam folder and I just noticed them all in there today, yours included! : /

        Reply
    13. Deryn @ Running on Real Food says

      January 04, 2015 at 10:13 pm

      Wow, this looks amazing! I love the ingredient list. I haven't made a recipe like this for quite a while and I think this is the perfect one to get back into it raw desserts! Thanks so much for sharing! :)

      Reply
      • Audrey says

        January 26, 2015 at 11:14 pm

        It's definitely an easy one to get back into raw desserts with, and oh so decadent. I'm sure you'll love it! :) Thanks for stopping by, Deryn!

        P.S. So sorry for the super delayed response here. I just discovered my site has been throwing a whole lot of genuine comments into the spam folder and I just noticed them all in there today, yours included! : /

        Reply
    14. janet @ the taste space says

      December 28, 2014 at 2:40 pm

      This looks so decadent, Audrey.. Totally love the chocolate overload. :)

      Reply
      • Audrey says

        January 26, 2015 at 10:47 pm

        Thanks so much, Janet! Definitely decadent chocolate overload, but in a healthy way ;)

        P.S. So sorry for the super late response here. I just discovered my site has been throwing a whole lot of genuine comments into the spam folder and I just noticed them all in there today, yours included! : /

        Reply

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