Chocolate Pie
 
Prep time
Cook time
Total time
 
Recipe type: Dessert, vegan, paleo, gluten free, grain-free, sugar-free
Serves: 12 slices
Ingredients
  • Filling:
  • 1½ - 2 cups raw cashews, soaked
  • ¾ cup maple syrup (or date paste -- soaked and pureed dates)
  • ½ cup coconut oil (or cacao butter)
  • ½ cup cocoa powder (or sub in some melted choc chips)
  • 2 tsp vanilla
  • 1 tsp sea salt
  • Optional Crust:
  • 1 cup rolled oats
  • ¾ cup nuts (I've used almond meal, or ground pecans)
  • ¼ cup coconut oil
  • 3 Tbsp maple syrup or date paste
  • ½ tsp sea salt
Instructions
  1. For the filling:
  2. Soak cashews for a few hours, or overnight. Strain and rinse.
  3. Add all ingredients to a high speed blender and blend until smooth and creamy. (Note: if you are using chocolate chips, melt them with your coconut oil -- I used a make-shift double boiler, i.e. a small saucepan over top of a larger pot of boiling water; however, most often I skip this step and go with straight cocoa powder).
  4. Prepare crust (if desired) or pour the filling mixture directly into an 8" round Pyrex pie plate or a square Pyrex dish (no need to grease the pan!).
  5. Cover and freeze for about 3 hours, overnight or for up to 2 weeks. Once the pie has set, you can transfer to the fridge for storage, or leave it in the freezer (keeping in mind that it will require about 30+ min to defrost prior to serving).
  6. Slice and enjoy as is, with sauce or fresh berries.
  7. If you would like crust with your pie:
  8. Combine all of the crust ingredients in a blender (for this small quantity I like to use my Magic Bullet).
  9. Once evenly blended, press the mixture into a Pyrex pie plate.
  10. Bake for about 10 minutes at 350 degrees.
  11. Allow to cool and then pour the filling mixture over top. Cover and freeze as above.
Recipe by The L'Oven Life at https://thelovenlife.com/chocolate-pie/