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    Home » Recipes » Vegan No-Bake Recipes

    Published: May 22, 2023 · Modified: Feb 18, 2025 by DJ · This post may contain affiliate links · Leave a Comment

    Vegan Double Chocolate Pudding Pie (No-Bake)

    Jump to Recipe Jump to Video Print Recipe

    Sometimes, the more chocolatey and creamy a dessert is, the better and this simple and delicious vegan chocolate pudding pie is a testament to that idea! The smooth chocolate filling sits on a buttery Oreo crust gracefully. A great thing about this pie is that it takes less than 30 minutes to prepare so you can relax while it chills in the fridge (that's the hardest part).

    You should definitely give this recipe a try if you love chocolate pudding and you also really like a good chocolate cheesecake because it's somewhere right in the middle of both desserts.

    A whole vegan chocolate pudding pie which has a swirl of chocolate whipped cream on top and grated vegan white chocolate. this recipe

    I love to serve my vegan chocolate pudding pie with fresh dairy-free single cream as it counterbalances the richness of the chocolate, although I do love to eat it on its own from time to time too. It's honestly so decadent, topped with a dreamy whipped cream and vegan white chocolate. All the flavors work really well together creating slices of heaven.

    If recipes that are chocolate-packed are what you need in your life, you also need to try my vegan chocolate orange cheesecake, vegan chocolate truffles, vegan chocolate ganache filled cupcakes and vegan flourless chocolate cake recipes which are all treats that I know you guys will also adore.

    Jump to:
    • Why You Will Love This Pie
    • Ingredient Notes
    • Substitutions & Variations
    • How To Make Vegan Double Chocolate Pudding Pie
    • Expert Tips
    • Recipe FAQs
    • More Vegan Chocolate Recipes That You Will Love
    • Vegan Double Chocolate Pudding Pie (No-Bake)

    Why You Will Love This Pie

    • Delicious Texture - The chocolate filling is incredibly decadent and gets better with every mouthful. It's both creamy and fairly thickened. However, it's not quite as thick as my vegan chocolate cheesecake or my vegan brownie cheesecake, for example.
    • Awesome Toppings - The pudding pie is topped with a chocolate whipped cream which is a flavored version of the one used in my vegan black forest cheesecake, as well as vegan white chocolate which is grated over the top generously.
    • Easy to Make - This recipe is so simple. You can make the crust and the filling in no time and then all you need to do is wait for the pie to chill inside the refrigerator.
    • Allergy Friendly & Plant Based - This vegan chocolate pudding pie recipe is entirely vegan and dairy free.

    Ingredient Notes

    The required ingredients for making vegan chocolate pudding pie laid out neatly over a white marble background.
    • Oreos - These popular cookies are completely vegan and will be used for the crust in this recipe. I use them quite often, such as in my vegan cookie dough tart as they seem to compliment so many of the fillings that I make for my tarts, pies and cheesecakes.
    • Cocoa Powder - Use a high quality cocoa powder if you can. This will give the pudding pie a stronger, richer & more luxury taste.
    • Vegan Double Cream - I love to use the Elmlea dairy free whipping cream as it creates a great consistency in treats and can be thickened easily. You can also top the pudding with extra vegan cream like I did in my vegan pudding cake recipe.
    • Vegan Baking Chocolate - I use baking-specific chocolate for recipes like this as it melts evenly and there isn't usually any clumps. On the other hand, chocolate chips are the opposite and I don't recommend using them.

    See recipe card for full information on individual ingredients and quantities.

    Substitutions & Variations

    • You can grate another type of chocolate such as vegan milk chocolate or dark chocolate onto the top of the pie if you don't like white chocolate. I did this for my vegan black forest cake. The dessert will still be equally as delicious.
    • You can easily make this chocolate pudding pie gluten free by swapping out the Oreos for a suitable alternative. There are plenty of cookies out there that are both dairy free and gluten free, so if these are your dietary requirements be sure to look for a substitute.

    How To Make Vegan Double Chocolate Pudding Pie

    For the full method, please refer to the recipe card at the bottom of this post.

    A round cake tin greased with vegan butter.

    1: Grease a round, springform tin with vegan butter.

    The Oreo crust has been pressed into the base and sides of the tin.

    2: Make the Oreo crust and press into the base of the tin and slightly up the sides.

    The dry cake ingredients combined inside a large bowl.

    3: Combine the dry filling ingredients inside a large bowl.

    The wet ingredients have been combined inside a separate bowl.

    4: Combine the wet filling ingredients inside a separate bowl.

    The dry and wet ingredients have been combined, creating a thick chocolate mixture.

    5: Mix the dry and the wet together to form a thicker mixture.

    The chocolate mixture has been boiled and it has thickened more.

    6: Heat the mixture so that it thickens even more.

    The filling has been poured into the tin over the crust.

    7: Pour the chocolate pudding filling into the prepared tin so that most of the crust is covered. Refrigerate until it sets.

    The chocolate has set after being inside the fridge.

    8: Take the vegan chocolate pudding pie out from the fridge.

    The chocolate whipped cream inside a stand mixer bowl.

    9: Make the chocolate whipped cream.

    The whipped cream has been spread onto the top of chocolate filling and vegan white chocolate has been grated over it too.

    10: Spoon the dairy free whipped cream over the top of the chocolate pie and grate on some vegan white chocolate.

    Expert Tips

    Use high quality vegan baking chocolate - Baking dark chocolate is ideal, as it melts smoothly without and clumps. Using higher quality chocolate in general will result in a better texture for the filling.

    Get the ingredients ready ahead of time - You have to work fast in this recipe at times and you are required to stir regularly at one point, so having all your ingredients measured out and ready to use will be convenient for you.

    A smooth slice of vegan chocolate pudding pie on a slate chopping board. The Oreo crust looks firm and the filling looks creamy.

    Recipe FAQs

    How can I store this pie?

    Store thus chocolate pudding pie inside the fridge for up to 3 days inside large airtight containers. I do NOT advise freezing this pie.

    Why did my pudding pie not set?

    You need to leave the chocolate pudding pie in the refrigerator for the recommended amount of time. Also, don't leave the cornstarch out either as it is a thickening agent.

    Can I leave pudding pie out overnight?

    It's best not to. This recipe contains vegan double cream which is definitely best kept cool inside the fridge. It will also keep the pie from going bad sooner which is ideal.

    More Vegan Chocolate Recipes That You Will Love

    • Chocolate covered oat milk pancakes on a white plate, filled with fresh fruit.
      Easy Oat Milk Pancakes with 'Nutella' (Crêpe Style)
    • A stack of vegan chocolate wafer cookies being held in a hand.
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    • A super creamy, chocolatey slice of Argentinian chocotorta on a white plate.
      Argentinian Chocotorta (Vegan)
    • Two of my vegan triple chocolate cookies on a shiny white plate. Both dark chocolate and white chocolate chips on top.
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    If you tried this Vegan Chocolate Pudding Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    An overhead shot of my vegan double chocolate pudding pie, displaying all its creaminess. It is also topped with white chocolate shavings.

    Vegan Double Chocolate Pudding Pie (No-Bake)

    This vegan chocolate pudding pie recipe has become one of my favourites. It's fudgy, gooey and great for any season. 
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Double Chocolate Pudding Pie
    Diet: Vegan
    Prep Time: 30 minutes minutes
    Cook Time: 6 hours hours
    Total Time: 6 hours hours 30 minutes minutes
    Servings: 12 slices
    Calories: 561kcal
    Author: DJ

    Ingredients

    For the crust:

    • 475 g Oreos
    • 150 g vegan butter melted
    • Pinch of salt

    For the pudding filling:

    • 30 g cocoa powder
    • 45 g cornstarch
    • 120 g vegan double cream
    • 240 g vegan semi-sweet baking chocolate chopped
    • 540 ml soy milk
    • 150 g superfine sugar* caster (see notes)
    • 1 Tablespoon salted vegan butter
    • 0.5 teaspoon almond extract
    • 0.5 teaspoon vanilla extract

    For the chocolate whipped cream:

    • 175 g vegan double cream
    • 0.25 teaspoon vanilla extract
    • 20 g powdered sugar
    • 0.5 Tablespoon cocoa powder

    For the topping:

    • Vegan white chocolate shavings
    US Customary - Metric

    Instructions

    Make the crust:

    • Begin by greasing an 8-inch round springform cake tin or pie plate with vegan butter. Set aside.
    • To a high-speed blender, add your fine Oreos and blitz until fine crumbs form. Add the melted vegan butter and salt then pulse again until fully combined. The mixture should be wet and mouldable.
    • Press the crust mixture into the prepared tin or pie plate. Make sure you press it firmly into both the base and up the sides a little to create a pie crust shape. Place in the freezer while you make the pudding filling.

    Make the pudding filling:

    • In a mixing bowl, combine the cocoa powder and cornstarch. Mix in the vegan double cream until combined.
    • In a separate, heatproof metal bowl, pour in your chocolate, soy milk and sugar. Place the bowl over a medium heat using the double-boiling (bain-marie) method and stir constantly until it is fully melted together.
    • Remove the pan from the heat then pour 1 cup (236ml) of the melted chocolate milk mixture into the cocoa powder mixture and mix until smooth. Pour the cocoa powder mixture back into the warm chocolate inside the heatproof bowl.
    • Place the bowl over a medium-high heat using the double-boiling method again. Stir continuously once more. When it begins to bubble/boil, cook for a further 3-5 minutes until the chocolate filling has thickened.
    • Finally, remove the pudding filling from the heat and whisk in the vegan butter, almond extract and vanilla extract. Let the mixture cool completely then pour it over the Oreo crust which will have firmed up by this point in the freezer.
    • Cover your chocolate pudding pie with plastic wrap and chill inside the fridge for 6 hours or overnight if you prefer.

    Make the chocolate whipped cream:

    • Inside a large mixing bowl, whip the vegan double whipping cream and vanilla extract with an electric hand mixer or in the bowl of a stand mixer with the whisk attachment, beating on a medium-low speed while adding your powdered sugar and cocoa powder in increments.
    • Once the powdered sugar and cocoa powder are fully incorporated into the cream, increase the speed to medium-high and whip until medium-stiff peaks form.
    • Spoon the whipped cream topping onto the set chocolate pudding cake. Grate vegan white chocolate onto the chocolate pie and serve.

    Video

    Notes

    • Make sure that the superfine/caster sugar that you use is suitable for vegans. You can also substitute for granulated sugar if needed.
    • Using baking-specific dark chocolate is ideal, as it melts smoothly without and clumps. Using higher quality chocolate in general will result in a better texture for the filling.
    • You have to work fast in this recipe at times and you are required to stir regularly at one point, so having all your ingredients measured out and ready to use will be convenient for you.

    Nutrition

    Calories: 561kcal | Carbohydrates: 60g | Protein: 6g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 274mg | Potassium: 339mg | Fiber: 4g | Sugar: 40g | Vitamin A: 1026IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 7mg
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

    More Vegan No-Bake Recipes

    • Three vegan chocolate truffles on a long, white platter.
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      Easy Brownie Cheesecake with Chocolate Ganache (Vegan)
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      Vegan Cookie Dough Tart With Chocolate Ganache (No-Bake)
    • A thick slice of vegan black forest cheesecake which is topped with whipped cream and cherries. The filling is a pinkish chocolate colour.
      Vegan Black Forest Cheesecake (No-Bake)

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    Hi, I'm DJ. Welcome to Vegan Treats Blogger!

    I'm a self-taught baker and all the recipes which are developed for this website are fully plant-based, dairy-free and egg-free.

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