Chocolate Cashew Cream Pie
This dairy-free chocolate pie is rich, silky, and delicious!
Ingredients:
CRUST:
- 1 1/2 cups raw cashews
- 1/3 cup cocoa powder
- 1/4 tsp sea salt
- 3 tablespoons melted Coconut Oil
- 1 1/2 tablespoons Maple Syrup
FILLING:
- 1/2 cup cashews
- 1 1/2 cups water
- 1 cup pitted Dates
- 1/2 teaspoon Vanilla Extract
- Dash of cinnamon, optional
- Pinch of Sea Salt
- 6 oz Vegan Dark Chocolate
RASPBERRY SAUCE:
- 1 cup frozen or fresh Raspberries
- 2 teaspoons Maple Syrup
COCONUT WHIPPED CREAM:
- 1 can full fat Coconut Milk, refrigerated
Method:
- 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.
- 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 or let sit for 10+ minutes to thaw.
RASPBERRY SAUCE:
1. Add raspberries to a small saucepan. Heat over medium heat, stirring frequently.Add maple syrup and lemon juice.
2. Stir to combine. Remove from heat and let cool.
COCONUT WHIPPED CREAM:
1. Refrigerate full fat coconut milk in the refrigerator 4+ hours or overnight.
2. Remove the solid coconut cream from the can. (You can save the remaining liquid for smoothies or other recipes)
3. In a medium bowl, whip the solid coconut cream until it forms a whipped cream consistency.
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