This beautiful pie tastes even prettier than it looks! You’ll love it!
Chocolate Cream Pie
A gluten-free, delightful pie, with raw options.
Nom nom nom!!!!! This delectable little creation is crunchy, creamy, and sweet, with a hint of sea salt!
Ingredients
- Crunchy Chocolate Crust:
- 1 cup raw pecans
- 1 cup of your favorite granola
- ¼ cup cocoa powder
- ¼ cup maple syrup
- 2 teaspoons coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ¼ cup maple syrup
- Cream Filling:
- 12 ounces fresh raw dates, pitted OR
- 12 ounces not-as-fresh dates, pitted, and soaked in water for an hour
- 15 ounce can of coconut milk, refrigerated for at least 4 hours, preferably overnight, with liquid drained off
- 2 tablespoons cacao powder
- 1 teaspoon maca powder
- 1 teaspoon almond extract
- dash of sea salt
Directions
- Food process all ingredients for the crust.
- Press into pie pan lined with parchment paper. Refrigerate.
- Food process the filling until creamy and smooth.
- Spread filling evenly onto the crust with a spatula. Freeze to set.
- Serve chilled, topped with berries, cacao nibs, and rice whip. Enjoy! * Raw option, for the crust: Sub 1 cup raw granola for 1 cup granola, and sub liquid stevia to taste for maple syrup. Raw option, for the cream filling – Use fresh young coconut meat with coconut water instead of canned.
For over 100 recipes like this one, you’re invited to check out my eBook!
Recipes for Compassion Vegan eCookbook, $10:
Thank you for your interest in compassionate cooking!
♥ Meghan Elizabeth
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Recipes For Compassion 