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 Natural Berry Jam.
I hope you enjoy this recipe, friends! x Dreena
Vegan Chocolate Pie (Raw Chocolate Mousse Pie)
- 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
- 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
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.
- 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.