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1 Bowl No Bake Vegan Salted Tahini Chocolate Pie



Let’s talk tahini

If there is one food trend I was hesitant about, it’s chocolate and tahini. However, for some reason they just compliment each other so much. The match is perfection. Looking back I honestly have regret, because this whole time I could have been enjoying it and sharing it with you lol. 

One of my personal favorite desserts, is pie! Believe it or not though, I’m not into tedious detailed varieties. I love to mix, fill and go. Also, if it’s no bake, I’m all about it. Needless to say, when I was thinking of doing a tahini pie, I wanted to ensure that not only were the flavors on point, but the process was a seamless as can be. 

Just like that, the new no bake vegan Salted Tahini Chocolate Pie was born!

What’s great about this pie? Holy moly, everything. I can’t even begin to choose which aspect of this dessert I love so much because it just delivers in every capacity. It’s quick, easy, affordable, sugar free, made sans oil, added sugar, tofu or cashews. It’s rich, creamy, dreamy, perfect for any season, has a wonderful texture, won’t melt at room temp, has notes of tahini, salt, and even espresso!

If you love all things pie or crave a seamless dessert, you have to try this new 1 bowl No Bake Vegan Salted Tahini Chocolate Pie!

Why this recipe is great:

All you need is 1 bowl

Oil free

Sugar free



Rich and creamy

Notes of tahini, salt, and espresso!

It’s perfect for any season!

Sugar free!

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1 Bowl Vegan Salted Tahini Chocolate Pie

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  • Author: Gabrielle
  • Total Time: 0 hours
  • Yield: 8 Slices 1x


Units Scale


  1. Bake your pie shell according to instructions, allow to fully cool.
  2. In a large microwavable bowl combine all the ingredients minus the cocoa powder and chocolate chips. Whisk until smooth and no clumps remain. *If your coconut milk is solid, I recommend popping in the microwave so you get the full components before adding to the bowl.
  3. Sift in the cocoa powder a little at a time or just add gradually. Whisk to remove the clumps.
  4. Add your chocolate chips and pop in the microwave for about 1 minute. Stop every 15-20 seconds to combine the chips with a spatula to evenly melt them.
  5. Continue combining until fully melted. Pour into the pre baked and cooled pie shell. You may have a little leftover, that’s ok! Pop in the freezer for 1hr and then place in the fridge to continue to firm up. I would recommend a few hours or overnight for the best results.
  6. Top with fresh coconut whip and garnish with flake salt. You can leave out at room temperature. It won’t melt, but I like mine chilled for the best flavor and texture. The longer you chill the more firm texture you’ll have.


*If your tahini is solid and less liquid like I recommend popping in the microwave with the oil that’s there to make it smoother. If it’s still not smooth you may have to pop everything in a blender to better combine it.

  • Prep Time: 1hr

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  1. How much is half can of coconut milk? Thanks

  2. Hello, Would I be able to substitute the full fat coconut milk with coconut cream? Thanks for the recipe!

    1. Hi Ivan, I don’t believe so as you need that to help form the texture of the pie.

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