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}.
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 ;) }.
So let's get to it, shall we? ;)
Raw Vegan German Chocolate Pie
Prep Time: 20 minutes- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Yield: 7" pie
Category: Pie
Method: Raw
Cuisine: Dessert
Print Recipe
Pin RecipeDescription
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.
Ingredients
Crust:
- 1 ½ cups unsweetened shredded coconut
- 1 ½ 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
- 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.
- 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.
- 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.
Could I make this pie ahead of time and freeze it?
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! :)
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.
Absolutely. It can keep frozen for months :) Enjoy it!
Made this for my family and its delicious!
★★★★★
So glad you all enjoyed it, Shelley. Thanks for the lovely feedback! :)
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
★★★★★
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) :)
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
★★★★★
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 ?
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
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 :)
Try avocado.
Good suggestion :)
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.
Hi JD. I miss-typed -- I meant "some" not "more" :)
Thanks!
Goodness Audrey, this is gorgeous. Thanks for linking it up. I would be perfect for a romantic Valentines dinner!
Thanks, Ali! I think you're onto something here -- this would definitely make a wonderful Valentine's dessert! :)
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! ;)
Yay! Thanks so much, Raia! :)
Mmm, it looks so great! Simple and delicious!
Thanks so much, Natalia! It was definitely simple to throw together and absolutely delicious :)
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!!
Thanks so much, Laura! This pie was a real treat :)
What a beautiful recipe! Would love to have you share it at Gluten Free Fridays! Its live now! Cindy :)
Thanks so much, Cindy. I'd love to share it with GFF! :)
Wow, this looks AMAZING - German Chocolate is one of my favorites!!!
-Cassidy
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! : /
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! :)
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! : /
This looks so decadent, Audrey.. Totally love the chocolate overload. :)
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! : /