Chocolate Vegan Bean Pie
This Chocolate Vegan Bean Pie is a rich, fudgy, completely dairy-free dessert that uses blended black beans as its secret base for an irresistibly silky filling. Deep cocoa flavor, coconut cream richness, and a perfectly set texture make this one of the most impressive plant-based pies you can bake. Nobody will ever guess it's made with beans.
Equipment
- High-powered blender or food processor
- 9-inch pie dish
- Rubber spatula
- Mixing bowl
Ingredients
- 2 cans (15 oz each) black beans drained and rinsed
- 1/2 cup unsweetened cocoa powder
- 3/4 cup coconut sugar or sugar-free sweetener of choice
- 1/2 cup full-fat coconut cream room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons tapioca starch or arrowroot starch
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 vegan pie crust (9-inch) store-bought or homemade
- 1/3 cup dairy-free chocolate chips optional
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Place your vegan pie crust in a 9-inch pie dish and set aside. If using a refrigerated crust, allow it to come to room temperature for easier handling.
- Add the drained and rinsed black beans, unsweetened cocoa powder, coconut sugar, coconut cream, vanilla extract, tapioca starch, baking powder, and sea salt to a high-powered blender or food processor.
- Blend on high speed for 60 to 90 seconds, stopping once to scrape down the sides, until the mixture is completely smooth and creamy with no visible bean pieces remaining. The filling should look like a thick, glossy chocolate batter.
- If using dairy-free chocolate chips, transfer the filling to a mixing bowl and fold them in gently with a rubber spatula until evenly distributed.
- Pour the filling into the prepared pie crust and smooth the top evenly with a spatula, spreading it all the way to the edges of the crust.
- Bake on the center rack for 35 to 40 minutes. The edges should look firm and set while the very center may have a slight wobble. Do not overbake; the filling continues to set as it cools.
- Remove the pie from the oven and allow it to cool at room temperature for at least 1 hour. Then transfer to the refrigerator and chill for a minimum of 2 hours, or until fully set and cold before slicing and serving.
Notes
For the smoothest possible filling, blend for the full 90 seconds and do not rush. The pie must be fully chilled before slicing or the filling will not hold its shape. Leftover pie keeps covered in the refrigerator for up to 5 days and freezes well for up to 2 months. For a gluten-free version, use a certified gluten-free pie crust. The filling can be blended up to 24 hours in advance and stored in the fridge until ready to bake.