I think these are the richest, most decadent things I’ve ever made. Very chocolaty in flavor and lovely and smooth in texture.

Chocolate Chestnut Blackbottom Pie

Serving Size: 4


  • 350 grams (12.3 oz) sweetened chestnut puree
  • 100 grams (3.5 oz) pure chocolate (dark chocolate bar)
  • 12 vegan chocolate waffer cookies or vegan Oreos
  • 2 Tbs. vegan margarine
  • 2 Tbs. coconut oil (optional)
  • Vegetarian whipped cream (e.g. Soyatoo! Soy Whip) and chocolate leaves as garnish


  1. Using a food processor, turn the chocolate cookies into fine crumbs.
    Melt the vegan margarine and mix into the chocolate cookie crumbs.
  2. Press the cookie crumb mixture into the bottom of a pie form or individual forms.
  3. If you have pre-made chestnut puree, open the jar or can and place in a large bowl. If you do not, see instructions below on making chestnut puree.
  4. Using a double boiler or bain marie, melt the chocolate and the optional coconut oil.
    (I was afraid it would not solidify with just the chocolate, so I added the coconut oil but it was not necessary.)
  5. Mix the melted chocolate into the chestnut puree until well blended.
  6. Place in the refrigerator for 10 minutes to become a bit more solid and easier to work with.
  7. Place a generous layer of the chocolate chestnut mixture on top of the black bottom crust.
  8. Chill in the refrigerator for 1 hour before serving.
  9. Garnish with chocolate curls, leaves Soyatoo or whatever you find attractive.

Chocolate Chestnut Blackbottom Pie

For chestnut puree:

  1. For each 250g peeled boiled chestnuts, add 3/4 cup soy milk and half cup water.
  2. Bring to the boil and simmer for 30 minutes until soft.
  3. Cool and blend in food processor.
  4. Add about 2-3tablespoons of sugar, or sweeten to taste.


Since they are so rich, you can make smaller individual servings.