Chocolate Cashew Cream Pie

This dairy-free chocolate pie is rich, silky, and delicious!



  • 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


  • 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


  • 1 cup frozen or fresh Raspberries
  • 2 teaspoons Maple Syrup


  • 1 can full fat Coconut Milk, refrigerated


  1. In a food processor or powerful blender combine cashews, cocoa powder, and sea salt. Mix until well combined.
  2. 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.
  3. Place in the fridge until you are ready to add the filling.
  4. 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.
  5. After 2 hours, drain the water and rinse the cashews well.
  6. 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.
  7. 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.
  8. 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.

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.

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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