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Chocolate With Aliens

Chocolate is addictive! When I was a child, it was my favourite/go-to candy and I would eat it till my tummy hurt. When I became vegan, I was worried that I won’t find a good chocolate dessert but I couldn’t be more wrong! When mixing 80%-100% pure cocoa with coconut cream, you create the most creamy, decadent chocolate heaven!

Chocolate Berry Pie

I’ve experimented with this recipe 6 times till I got it right – I struggled with the texture of the creams because I wanted both the berry and chocolate creams to have the same consistency. Try this recipe and let me know what you think about it!

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Original music by

Royalty-free music by Jazz Collection (licensed).

Royalty-free music from Pixabay

Royalty-free music and sound effects by GarageBand.

Chocolate Berry Pie

This pie is decadent, plant-based, rich in flavour - simply delicious!
Prep Time 15 mins
Cook Time 1 hr
Refrigeration Time 5 hrs
Servings 10


  • Blender
  • Oven
  • Stove


  • 1.5 Cup White flour
  • 1/2 Cup Vegan butter
  • 3/4 Cup Sugar
  • 1.5 Cup Coconut cream Heavy cream
  • 1/4 TSP Salt
  • 3-4 TBSP Ice water
  • 1.25 Cup Walnuts
  • 1/2 Cup Cocoa powder
  • 1 Big Lemon
  • 2 TBSP Corn starch
  • 1/2 Cup Water


Pie Crust

  • In a bowl, add the flour, 2 TBSP sugar, 1/4 TSP salt. Whisk together so they are thoroughly combined.
  • Add 1/2 cups vegan butter - add and gather until it is evenly combined into the flour. Slowly add the ice water.
  • Gently bring the dough together with your hands. Create a ball.
  • Press the dough against the pie dish till it's evenly spread on the pan.
  • With a fork, poke holes in the dough on the surface and the sides of the pan.
  • Place in the freezer for 30 minutes. Preheat oven to 400F.
  • Bake for 15-20 minutes. Rest at room temperature.

Berry Jelly

  • In a pot, add 1.5 cups of berries (frozen or fresh).
  • Simmer over medium-low heat for about 5-10 minutes till the berries break down. Add 2 TBLS sugar and mix.
  • In a small bowl add 2 TBLS corn starch and 1/2 cup of water. Mix till you get a smooth, watery consistency.
  • Add the mixture of corn starch/water into the pot and mix the berry puree till the starch is fully absorbed.
  • Remove from the stove and transfer the berry jelly into a blender. Add the juice of one lemon and blend till you get a smooth consistency.
  • Put a 1/4 cup of the berry jelly on the side, and spread the rest on the pie crust (on the bottom and sides). Place in the freezer for 30 minutes.

Berry Cream

  • In a blender, place 1/4 cup berry jelly, 3/4 walnuts, 1/2 cup coconut cream and 1/3 cup sugar. Blend till smooth and then spread a layer of the berry cream on top of the berry jelly in the pie dish. Place in the freezer for 20 minutes.

Chocolate Cream

  • In a blender, place 1 cup of coconut cream, 1/2 cup of walnuts, 1/2 cup of cocoa powder, 1/3 cup of sugar. Blend till smooth and then spread a layer of the chocolate cream on top of the berry cream in the pie dish. Place in the fridge for 3-4 hours. Decorate with fresh berries, mint or basil leaves and shredded nuts or chocolate.
Keyword Berries, Chocolate, Desset, Pie, Plant-Based, Vegan

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