Anyone up for a slice of vegan chocolate pie?
Wait, it’s not just vegan chocolate pie. It’s a rich, creamy, luscious chocolate mousse pie that happens to be vegan and healthy!
Here’s the thing. Chocolatey treats don’t have to be full of sugar – or be lacking nutrition.
This vegan chocolate pie is decadent and rich, yet made with such wholesome ingredients it can be enjoyed for breakfast!
I thought so!
This recipe comes from my 3rd book, LTEV… and it is DIVINE!
For this vegan chocolate pie I use a food processor to make the crust, and a blender to make the filling.
I get questions every week about which food processor and blender I use. Many of you know that the Blendtec is my blender of choice. I use it every day – sometimes 2-3x/day.
Back to the pie…
I first prep the pie base (in food processor), then press into a pie plate and chill while making the filling. If you are using a high-speed blender for the filling, it works through the ingredients easily, whether using the soaked or unsoaked cashews.
I like using unsoaked cashews, because then the filling sets up a little more firm with chilling.
However, if using a standard blender, you will need to use the soaked cashews. They will smooth out much easier & silkier using a standard blender when presoaked. Be sure to scrape down that blender a good few times and run it several minutes until the filling is silky-smooth.
For serving, this vegan chocolate pie is delightful with a simple berry sauce.
I have a couple of recipes in LTEV, one is “Fresh Strawberry Sauce”, and the other a “Warm Berry Sauce”.
I prefer the fresh (raw) sauce with this pie, and you can easily use frozen berries instead of fresh.
Or, serve this pie with fresh fruit straight up, or a dollop of vegan whipped cream. You can’t go wrong either way!
Enjoy the pie… 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.