Vegan Chocolate Pie (vegan, raw, gluten-free, and oil-free)

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!

That work?

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 is my blender of choice. I use it every day – sometimes 2-3x/day.

The Breville Sous Chef is the processor I use. I like it because the bowl is BPA-free and has a 16-cup capacity. (That means triple and quadruple batches of hummus, guys!)

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

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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.