Healthy Chocolate Pie (vegan, gluten-free)

Does a healthy chocolate pie exist? Yes! Delicious, rich, made with whole foods plant-based ingredients, this pie is vegan and gluten-free.

Healthy Chocolate Pie? Yes indeed!

This chocolate pie is made with such wholesome ingredients that it can be enjoyed for breakfast.

Yet it’s rich and delicious, with a velvety filling and nutty deep-chocolate base.

Who’s in? 🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️

I thought so. 😬

This recipe comes from my 3rd cookbook, Let Them Eat Vegan. Before moving into this recipe, I’m veering off briefly to talk about that book.

A few weeks ago I posted a video about how my publisher has now printed LTEV in black and white. 👎 I’m disappointed, to say the least. It’s important I let you know, in case you order the book – it might be in b&w, sorry.

Now, back to this delicious vegan chocolate pie! 

For this chocolate pie I use a food processor to make the crust, and a blender to make the filling. A very frequently-asked-question: Dreena, what blender and food processor do you use?

Of course, many of you know that Blendtec is my blender of choice. I use it every day – sometimes 2-3x/day.

I especially love the Blendtec twister jar, though I use the larger jar for this pie filling. I’ve just picked up the new mini-wildside jar (will be excellent for salad dressings). Check them out! 

Furthermore, if you want to purchase a Blendtec OR any accessory, use my code: YAY-BLENDTEC at checkout for 20% off!

Healthy Chocolate Pie: Prep Work

Now, there are a couple of steps to this healthy chocolate pie. It’s not difficult, but there are a couple of steps:

• prep the pie base (I use a food processor) and press into a pie plate
• chill base while making the filling
• make the filling
  • if using a Blendtec or other high-speed blender for the filling, it works fast whether using soaked or unsoaked cashews – I like using unsoaked cashews, because then the filling sets up a little more firm with chilling!
  • if using a standard blender, you will need to use soaked cashews to get a silky-smooth puree 
  • puree until silky smooth
• pour the filling into the base, then chill to serve

For serving, this vegan chocolate pie is delightful with fresh berries or a simple berry sauce. If you have LTEV, you’ll find both a fresh berry sauce and warm berry sauce. If you don’t have LTEV, try my .

I hope you enjoy this recipe, friends! x Dreena

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Vegan Chocolate Pie (Raw Chocolate Mousse Pie)

Creamy, chocolatey, luscious.  Yet no sugar, no flour, no oil.  Yes, chocolate dreams do come true—this one, with the help of avocado and dates for extra creaminess and sweetness. The filling is adaptable and can be accented with other flavors, such as orange zest (or orange oil), almond extract, or mint (leaves or extract)

Course Dessert

Ingredients

Crust:

• 1 cup raw almonds
• 3/4 cup raw pecans (can substitute walnuts)
• 1 cup lightly packed pitted dates
• 2 tbsp cocoa powder
• ¼ tsp scant sea salt
• 1/4 tsp freshly ground nutmeg
• 1/2 tsp pure vanilla extract see note

Filling:

• 1 cup avocado flesh cut in chunks or slices, roughly 1 large or 1 – 1/2 medium avocados; be sure they are soft and ripe, not hard
• 1/2 cup soaked raw cashews
• 1/2 cup  nut milk or other non-dairy milk if non-raw
• 1/2 cup pitted dates
• 1/4 cup pure maple syrup
• 1/3 cup cocoa powder
• 1/2 -1 tsp pure vanilla extract see note
• 1/8 tsp sea salt

Instructions

For the Pie Crust

• Place the almonds in a food processor and pulse briefly until fine and crumbly. Add the crust remaining ingredients and process until the mixture becomes sticky. Stop to scrape down the bowl, if needed.
• The mixture should hold together when pressed with your fingers. If it’s still a little dry or not sticking, pulse again, add another date (or two, if small honey dates) and process again. Use 1⁄2 to 1 teaspoon of water, as well, if not using vanilla extract.
• Transfer the mixture to a glass pie plate (helps to wipe the surface of the plate with a little coconut oil, or line with few strips of parchment paper, just for easier removal). Press the mixture evenly into the pan.

For the Pie Filling

• Place all the filling ingredients in a high-powered blender and puree for a minute or so on at medium-high speed, until completely smooth and no texture of the cashews remains. Stop to scrape down the blender and redistribute the ingredients.
• Puree again until very, very smooth—like a velvety pudding. This will take a few starts and stops for scraping down – even with a high-powered blender. Once the mixture is readily churning and smooth, it’s ready.
• Pour the filling into the crust, and tilt and smooth with a spatula to evenly distribute. Refrigerate for a couple of hours to set. (Optionally, you can also freeze the pie and serve at a later time, thawing most of the way before slicing.) Slice and serve.

Notes

• Savvy Subs and Adds: If you’d prefer not to use vanilla extract, use the seeds from one vanilla bean, using half for the crust and half for the filling.  Also try adding a little orange zest to the filling, the orange/chocolate flavor combo is a winner!
• Serving Suggestion: Serve as is, or topped with fresh strawberries, blueberries, or raspberries, or a ladleful of Fresh Strawberry Sauce.