Chocolate Cream Pie

This beautiful pie tastes even prettier than it looks! You’ll love it!

Chocolate Torte How To by Recipes for Compassion blog

Chocolate Cream Pie

  • Servings: 4-6
  • Difficulty: moderate
  • Print

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!


  • 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


  1. Food process all ingredients for the crust.
  2. Press into pie pan lined with parchment paper. Refrigerate.
  3. Food process the filling until creamy and smooth.
  4. Spread filling evenly onto the crust with a spatula. Freeze to set.
  5. Serve chilled, topped with berries, cacao nibs, and rice whip. Enjoy!
  6. * 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:

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Thank you for your interest in compassionate cooking!

♥ Meghan Elizabeth
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