VEGAN CHOCOLATE PIE

This chocolate pie feels decadent, rich, and indulgent, without any harmful

ingredients. You could serve this to any health-food naysayer and they’d never know the difference. The crust is completely raw, with the perfect blend of salty, sweet, and chocolatey. The filling is thick and creamy from real coconut milk and topped with a dairy-free whip for the ultimate treat. Also, the addition of a scoop of our Chocolate Daily Shake adds protein and vitamins.

VEGAN CHOCOLATE PIE

Crust:

1 cup raw walnuts

1 cup raw pecans

1 cup dates, pitted and soaked

3 tablespoons raw cacao powder

1/4 teaspoon salt

 

Filling:

1 can coconut milk

1/4 cup nut milk

1 cup raw cashews, soaked for 2-3 hours

1/4 cup tapioca powder

1/2 cup coconut palm sugar

1/4 cup raw cacao

1 scoop of Chocolate Daily Shake (optional)

1 teaspoon pure vanilla extract

1/4 teaspoon salt 

 

Topping:

2 can coconut milk, full fat, refrigerated for 24 hours

1 teaspoon vanilla

Coconut flakes

 

Place dates into a bowl and cover with hot water. Let dates soak for 10 minutes. Generously grease pie pan with coconut oil. 

 

 

Pulse pecans, walnuts, and cacao in a food processor until finely minced and fully combined. Remove nut mixture and add dates to the food processor. Pulse to a mince, then re-add nuts and combine into a sticky and thoroughly combined crust mixture.

 

 

Press mixture evenly into greased pan and set aside.

 

 

Place crust in the freezer while you prepare the filling. Place all filling ingredients into a high power blender. Blend until completely smooth and creamy. 

 

 

Add blended mixture into a glass bowl or double boiler. Bring 2 inches of water to a boil in a medium saucepan. Once boiling, lower heat to keep at a simmer. Place bowl of the filling mixture over simmering water. Whisk regularly for about 12-15 minutes until mixture is thickened. Remove from heat and let cool for 10 minutes.

 

 

Pour pudding mixture into crust and spread evenly. Cover and refrigerate for at least 3 hours or overnight. Also, place coconut milk cans into the refrigerator for making whipped topping.

 

 

Make whip topping. After being refrigerated a thick, solid cream will separate to the top of the coconut milk can. Remove the solid cream and store liquid for use later. Add cream to a mixer with vanilla and use an electric mixer to whisk cream until a fluffy whipped topping remains. Store whip in the refrigerator until pie is ready.

 

 

Spread whip over pie and sprinkle with toasted coconut flakes, if using. You can optionally add a small amount of stevia or coconut palm sugar if you prefer a sweet whip. 

 

 

Tip: If the filling does not set after being refrigerated, it’s likely it wasn’t cooked quite enough. Fortunately, 60 minutes in the freezer will fix this and the pie will be perfect!

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