Go Back

Vegan Chocolate Ganache Pie with Raspberries

By: Lyndsay // Coco Cake Land
Makes: 12 slices


For the crust

  • 5 tablespoons of good quality coconut oil, melted
  • 2 cups of Anna's ginger thins, crushed

For the ganache

  • cups of full fat coconut milk
  • 10 ounces dark chocolate, chopped (roughly 2 cups)
  • 1 pint fresh raspberries


Make the crust

  • Preheat the oven to 350 degrees.
  • In a small saucepan, melt the coconut oil.
  • In a food processor or using a rolling pin and a tightly sealed plastic Ziploc bag, blend or crush the cookies into crumbs.
  • In a small bowl, combine the melted coconut oil and cookie crumbs until the mixture resembles a wet sand.
  • Press the mixture into a pie pan.
  • Bake for ten minutes; let cool completely before filling. Note: the crust might “puff up” a bit in the oven; when you remove it, simply press back into place, being careful not to burn yourself!

Make the ganache

  • While the crust is baking, heat the coconut milk in a medium saucepan until it reaches a low boil – medium heat. Watch that it doesn’t burn.
  • Remove the coconut milk from the stovetop; carefully pour in the chopped chocolate, making sure the chocolate is covered by the milk.
  • Let sit for ten minutes, then slowly whisk to combine.
  • Power-chill the ganache in the freezer for 30 minutes to help it thicken.
  • Once the ganache is cooled and thickened, pour into the pie shell. Chill for 4-6 hours in the fridge to help it firm up, or overnight.
  • Before serving, place fresh raspberries on top of the chocolate ganache, dust with a touch of icing sugar (optional!) and serve!