Description
A delicious and decadent gluten-free and dairy-free chocolate cream pie that is both vegan and paleo friendly.
Ingredients
Scale
Crust
- 1 cup medjool dates
- 1/2 cup almonds, coarsely chopped
- 1/2 cup pecans, coarsely chopped
- 1/4 cup unsweetened shredded, dried coconut
- 1 Tbsp coconut oil
- pinch of salt
Filling
- 3/4 cup coconut milk
- 1/2 cup water
- 2 cups cashews
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- 1/2 cup cacao powder
Instructions
Crust
- In your food processor, combine dates, almonds, pecans, coconut, coconut oil, salt and process until it’s a crumbly texture that sticks together between your fingers.
- Transfer to a 9 inch round pie dish and press down evenly and firmly around the bottom and up the sides. Set aside while you make the filling.
Filling
- In your high speed blender, blend together coconut milk, water, cashews, maple syrup, coconut oil, and vanilla extract. Blend until smooth. If using a food processor, pause every so often to clean down the sides and then process until smooth.
- Reserve 2 Tbsp of mixture and set aside.
- Add cacao to the blender and mix until fully integrated.
- Pour cacao mix into your pie crust.
- Drizzle on the reserved white mixture and then using a knife, gently swirly it around to create the white and brown pattern. Once swirled, give the pie a little jiggle to level out the filling.
- Transfer to freezer to set.
Serving
- Remove from freezer 10 minutes before serving.
- Option to drizzle on melted chocolate
- Prep Time: 25 mins
- Category: Dessert