Vegan Dark Chocolate Pie

|Ridhhisha Shah
Vegan Dark Chocolate Pie
Make with Elements: Vegan Dark Chocolate Pie
Make with Elements

Vegan Dark Chocolate Pie

No-bake chocolate ganache pie with graham cracker crust and roasted hazelnuts. Ready in 4 hours. Looks fancy, tastes decadent, shockingly simple to make.

Why we made this

The dessert that looks impossible but isn't

This pie looks like something from a high-end bakery. Rich dark chocolate filling. Graham cracker crust. Hazelnut texture throughout. People expect it to be complicated. It takes 30 minutes of active work and then you just wait for the fridge to do the heavy lifting.

No baking. No tempering. No culinary degree required. This is chocolate ganache at its most elegant — two Elements chocolate bars (Orange Crunch for the filling, Sea Salt for garnish), coconut cream, hazelnuts, and a cracker crust. That's it.

The combination of orange and dark chocolate in the filling, topped with sea salt shavings, creates something that tastes sophisticated enough to serve at dinner parties.

Serves
8
Generous slices
Active Time
30min
Hands-on work
Chill Time
4+ hrs
Setting time
The combination

Why these two Elements bars work together

Elements Orange Crunch bars are the foundation of the filling. The orange flavor cuts through rich dark chocolate, creating brightness. The crunch adds subtle texture. When melted with coconut cream, they become a silky ganache that's sophisticated but not heavy.

Elements Sea Salt bars become the garnish. Shaved or grated on top, they add visual contrast and a sophisticated salty-sweet finish. The sea salt enhances the chocolate while the bar itself adds an extra layer of cacao intensity.

Together, these bars create a pie that tastes like chocolate and orange (elegant, complex) with a finishing touch of salt (modern, refined).

Why no-bake is better here —
Baked chocolate pies often become dry or crumbly. No-bake ganache pies maintain silky texture and rich flavor. The coconut cream emulsifies with the melted chocolate, creating a mousse-like filling that slices cleanly but melts on your tongue. This is how chocolate pie should taste.
What you need

Ingredients

For the crust
  • 10 graham crackers (about 1 1/3 cups crushed)
  • 3 tbsp coconut oil (melted)
  • Pinch of sea salt (optional)
For the chocolate filling
  • 2 full bars Elements Orange Crunch chocolate
  • 1 cup full-fat coconut cream (the thick part from a can)
For texture and finishing
  • 1/4 cup roasted hazelnuts (finely chopped)
  • 1/4 bar Elements Sea Salt chocolate (for shaving/garnish)
How to make it

Step by step

1Make the crust. Place 10 graham crackers in a food processor and pulse until they resemble fine breadcrumbs (about 1 1/3 cups total). Transfer to a bowl and mix in 3 tbsp melted coconut oil until the mixture resembles wet sand. If desired, add a pinch of sea salt.
2Press the crust. Transfer the crumb mixture to a 9-inch pie dish. Press firmly into the bottom and up the sides, creating an even layer about 1/4 inch thick. Use the bottom of a measuring cup or glass to compress it smoothly.
3Chill the crust. Place the pie dish in the refrigerator while you prepare the filling (at least 15-20 minutes).
4Heat the cream. Pour 1 cup coconut cream into a saucepan over medium heat. Warm it gently until it steams and small bubbles form around the edges. It does not need to boil — just warm enough to melt chocolate smoothly.
5Prepare the chocolate. Break 2 full bars of Elements Orange Crunch chocolate into small pieces and place in a heat-safe mixing bowl.
6Make the ganache. Pour the warm coconut cream over the chocolate pieces. Let sit undisturbed for 3-5 minutes (this allows the chocolate to soften evenly). Then gently stir with a spatula or whisk until completely smooth and glossy. The chocolate should fully dissolve into the cream.
7Add hazelnuts. Once the ganache is smooth and cool enough to handle (about 2-3 minutes), fold in 1/4 cup finely chopped roasted hazelnuts with a gentle stir. Be careful not to overmix.
8Fill the pie. Remove the crust from the fridge. Pour the chocolate-hazelnut ganache over the crust. Give it a gentle swirl if desired, but don't over-work it — the ganache is beautiful in its natural, slightly organic state.
9Final chill. Place the pie in the refrigerator for at least 4 hours (overnight is ideal). The filling should be completely set and firm.
10Garnish and serve. Remove the pie from the fridge 5-10 minutes before serving (this brings out the chocolate flavor). Using a microplane or vegetable peeler, shave or grate 1/4 bar of Elements Sea Salt chocolate over the top. Slice with a warm, clean knife (wipe between cuts) and serve.
Why this matters

The science of simplicity

Graham cracker crust provides sweet, buttery structure. The coconut oil keeps it vegan and helps it bind without eggs. It's sturdy enough to hold the ganache but tender enough to melt with the chocolate.

Coconut cream (full-fat only) is essential. Light or reduced-fat versions won't emulsify properly with the chocolate. Full-fat coconut cream creates a silky, mousse-like filling that's rich without being heavy.

Elements Orange Crunch bars melt perfectly with coconut cream, creating a smooth ganache. The orange flavor provides brightness that prevents the pie from tasting one-note. The crunch adds subtle texture.

Roasted hazelnuts add crunch and subtle richness. Roasted (not raw) hazelnuts have deeper flavor that complements dark chocolate.

Sea salt shavings on top are the finishing touch. They enhance the chocolate's natural bitterness and add visual sophistication.

Why this tastes like a restaurant dessert —
It's the combination of flavors (chocolate, orange, salt) and textures (crispy crust, silky filling, crunchy hazelnuts). None of the flavors are subtle, but together they create something elegant. It's the interplay between them that makes it memorable.
Make it your own

Customization options

  • All chocolate ganache: Skip the hazelnuts for a purely smooth chocolate filling. Still delicious and more elegant in its simplicity.
  • Different nuts: Use roasted almonds, pecans, or walnuts instead of hazelnuts. Same texture, different flavor profile.
  • No graham crust: Use a store-bought pie crust or make a nut-based crust (crushed almonds + coconut oil) for a different base.
  • Extra decadent: Use 2.5 bars of chocolate instead of 2 for richer, more intense flavor. The filling will be thicker.
  • Lighter version: Replace some coconut cream with coconut milk (50/50 mix) for a less heavy filling.
  • With liqueur: Add 1-2 tbsp of orange liqueur or coconut rum to the ganache for sophistication.
  • Different chocolate garnish: Use dark chocolate, lavender bar, or cinnamon bar for variety instead of sea salt.
Before you fill

Tips for perfect execution

  • Use full-fat coconut cream only. Light versions won't emulsify properly and your ganache will be separated and grainy.
  • Don't boil the coconut cream. Boiling can cause it to separate. Medium heat and gentle warming is all you need.
  • Let the chocolate sit in the hot cream for 3-5 minutes before stirring. This allows even melting and creates a smoother ganache.
  • Graham crackers should be crushed to fine crumbs, not large chunks. Use a food processor for consistency.
  • Press the crust firmly and evenly. Thin spots will break when you slice the pie.
  • If the ganache is too warm when you pour it, it may crack the crust or make it soggy. Let it cool slightly first.
  • Slice the pie with a warm knife (dip in hot water and wipe dry between cuts). This creates clean slices instead of crumbles.
  • Serve at room temperature or slightly cool. Cold chocolate is dense; room temperature lets you taste the subtle flavors better.
How to serve

Presentation and pairing

  • Plate presentation: A simple slice on a white plate with the sea salt shavings visible is elegant enough. Don't over-garnish.
  • With whipped cream: Serve with a small dollop of coconut whipped cream on the side. The creaminess complements the chocolate.
  • With berries: Fresh raspberries or strawberries add tartness that cuts through richness.
  • Beverage pairing: Serve with espresso, dark coffee, or herbal tea. The flavors echo and enhance each other.
  • For special occasions: This pie is impressive enough for holidays, dinner parties, or celebrations.
Keep and store

Storage and make-ahead tips

This pie can be made 1-2 days ahead. Store covered in the refrigerator. It will keep for up to 4 days. Do not freeze — the texture suffers and the crust becomes tough. Remove from the fridge 5-10 minutes before serving for best flavor. The pie is best consumed within 2 days of making (after that, the crust begins to absorb moisture from the filling and becomes soggy).

What's inside

Nutrition per slice (1/8 of pie)

Calories: approximately 320-360. Healthy fats from coconut cream and dark chocolate. Natural sugars: 20-25g (from chocolate and coconut sugar in the bars). Fiber: 2-3g (from graham crackers and chocolate). Protein: 4-5g (from hazelnuts and quinoa in the chocolate). Antioxidants: high (from dark chocolate and orange). Completely vegan, gluten-free (if using gluten-free graham crackers), dairy-free, soy-free.

Why this is indulgent but balanced —
It tastes decadent because it is. Rich chocolate, coconut cream, hazelnuts. But it's made with real food — no weird additives, no artificial sweeteners. You taste chocolate, orange, salt, hazelnuts. Your body recognizes every ingredient. That's what makes it satisfying rather than guilt-inducing.
About the chocolate bars

Why these specific Elements bars work here

Elements Orange Crunch bars melt smoothly and create a silky ganache. The orange flavor is bright without being artificial. The crunch adds subtle texture. When combined with coconut cream, they become a luxurious filling that's both elegant and accessible.

Elements Sea Salt bars provide the finishing touch. Shaved on top, they add visual sophistication and flavor complexity. The salt enhances chocolate's natural bitterness while adding a modern touch. The bar itself is dark, intense chocolate without extra sweetness.

Recipe notes: Makes one 9-inch pie (8 slices). All vegan, dairy-free, and soy-free. Gluten-free if using gluten-free graham crackers. Best served 1-2 days after making (crust becomes soggy after that). Store covered in the refrigerator for up to 4 days. Do not freeze. Remove from fridge 5-10 minutes before serving. Slice with a warm, clean knife for best presentation.