LeGrand Chocolate Pie

Time: 45 minutes + let it cool for 1-2 hours

Yield: 6-8 portions


Hazelnut Crust:

  • 125g (¾ cup) hazelnuts
  • 100g (½ cup) almonds
  • 125g (1 cup) rolled oats
  • ¼ tsp salt
  • ¼ tsp vanilla powder
  • 1 tbsp cocoa powder
  • 100g / 5 big dates 
  • ½ cup water 


  • 100g (½ cup) unsweetened chocolate 
  • 60g (¼ cup) water
  • 100g (½  cup) sweet rice flour
  • 100g (½ cup) coconut milk
  • 240g (1 cup) Le Grand unsweetened yogurt
  • 160g (½ cup)  maple syrup
  • ½ tsp cinnamon
  • ½ tsp cardamom

Garnish with shaved chocolate & toasted hazelnuts

We challenge you to resist the urge to eat the whole thing, it’s simply addictive! Baked to pie-fection this oh-so-simple, vegan choco PIE is perfect for upcoming  Valentine’s day and special occasions like you know…like a Friday. 

Whatever the occasion, SAVE this recipe so you don’t lose it!


  1. Preheat oven to 300°F.
  2. Put dates in a small bowl and add ½ cup boiled water to soak (make sure to pit them first) for a few minutes to soften them.
  3. In a high-speed blender, pulse the hazelnuts and almonds. Add the oats, salt and pulse until all the ingredients are blended to a coarse sand-like consistency. Add in the dates and their water, vanilla powder and cocoa powder. Pulse several times until it is incorporated. Your mixture will be VERY sticky! This is normal. Using fingers, press mixture into a 9-inch round tart pan (with removable bottom-a must) pressing gently across the tart pan. It should be 1/3-inch thick with uniform thickness and clean edges. Pierce the bottom with a fork and bake for 15-20 minutes depending on your oven.
  4. Check after 10 minutes and if the edges seem like they are getting too dark, remove from the oven.
  5. Remove the tart shell from the oven, let cool for 5 minutes, then place in the freezer. Freeze for no more than 15 minutes — just enough to solidify your pie crust.
  6. While the tart shell is baking and is in the freezer, make the filling. In a small heavy bottom pot, heat the chocolate and water on low and gently blend with a spatula.
  7. Add the melted chocolate to the high-speed blender and process until smooth and creamy. Add the rice flour, coconut milk, yogurt, maple syrup and spices. Blend at very high speed for 5 minutes. This will thicken the chocolate mixture and actually cook it. You’ll be surprised how thick it gets! If after 5 mins it’s not thickened enough add more rice flour, a Tbsp at a time and keep blending. When it’s the right consistency it will be “pudding-like” and quite hot. Taste and adjust the spices. Add a dash of black pepper if you like!
  8. Fill the tart shell with the chocolate mixture, smoothing the top with a spatula. Refrigerate 1-2 hours or overnight. When ready to serve, top with toasted hazelnuts, fruit and using a vegetable peeler, shave some dark chocolate over the top.

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