This chocolate cream pie is oh so silky and rich! Made with cashews, dates, and dark chocolate for a healthy twist on the classic dessert. Chocolate lovers, this one’s for you! 

My mom asked for a chocolate cream pie for her birthday this year and I doubled down on the chocolate with a chocolate crust and filling. Since this dessert is a bit rich, it pairs perfectly with a little whipped coconut cream and raspberry sauce for a bit of brightness. Best of all, this recipe is vegan, gluten-free, and requires no baking! 

Chocolate Cashew Cream Pie | Rainbowl Foods

Chocolate Cashew Cream Pie

This dairy-free chocolate pie is rich, silky, and delicious!
Prep Time 30 minutes
Soak/Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings 1 9-inch pie

Ingredients

Crust

  • 1 1/2 cup cashews raw + unsalted
  • 1/3 cup cocoa powder
  • 1/4 teaspoon sea salt
  • 3 tablespoons coconut oil melted
  • 1 1/2 tablespoons maple syrup

Filling

  • 1/2 cup cashews raw + unsalted
  • 1 1/2 cups water
  • 1 cup Medjool dates pitted
  • 1/2 teaspoon vanilla extract
  • Dash cinnamon optional
  • Sprinkle sea salt
  • 6 oz dark chocolate 72% cacao or higher

Raspberry Sauce

  • 1 cup raspberries fresh or frozen
  • 2 teaspoons maple syrup
  • 2 teaspoons lemon juice

Coconut Whipped Cream

  • 1 can full-fat coconut milk refrigerated

Instructions

Crust

  • In a food processor or powerful blender combine cashews, cocoa powder, and sea salt. Mix until well combined. 
  • Add maple syrup and melted coconut oil and mix again until well combined.
  • Press the mixture into the bottom of a 9” pie pan. Depending on the depth of the pan, it may not need to come all the way up the sides.
  • Place in the fridge until you are ready to add the filling.

Filling

  • For the filling, soak ½ cup of cashews in cold water with a sprinkle of sea salt and a splash of apple cider vinegar (if you have it) for 2 hours.
  • After 2 hours, drain the water and rinse the cashews well.
  • Add soaked cashews, 1 ½ cups fresh water, dates, vanilla, cinnamon (if using), and salt to a food processor or powerful blender and mix until smooth.
  • Melt chocolate using a double boiler or microwave.
  • Add melted chocolate to the cashew blend and mix again until smooth.
  • Pour the chocolate mixture into the Crust.
  • Cover and transfer to the fridge to cool for 4+ hours or overnight. You can also freeze the pie for longer storage. Enjoy out of the freezer for a firmer pie or let sit for 10+ minutes to thaw.

Raspberry Sauce

  • Add raspberries to a small saucepan.
  • Heat over medium heat, stirring frequently. 
  • Add maple syrup and lemon juice. Stir to combine.
  • Remove from heat and let cool.

Coconut Whipped Cream

  • Refrigerate full fat coconut milk in the refrigerator 4+ hours or overnight.
  • Remove the solid coconut cream from the can. (You can save the remaining liquid for smoothies or other recipes)
  • In a medium bowl, whip the solid coconut cream until it forms a whipped cream consistency. 
Chocolate Cashew Cream Pie | Rainbowl Foods Chocolate Cashew Cream Pie | Rainbowl FoodsI am not a medical professional. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition, dietary changes, or well-being.

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