Chocolate Cream Pie

Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Refined-Sugar-Free, Vegan (of course!)

Chocolate Cream Pie is my absolute favorite pie! Every Thanksgiving and Christmas my grandmother makes it homemade, and I am always the first to get my hands (and mouth!!) on it! As the holidays are just around the corner, I do not wish to be saddened by the missing void of chocolate cream pie; therefore, I have created this DELICIOUS, VEGAN Chocolate Cream Pie!! Just as rich and creamy as a traditional chocolate cream pie, this decadent dessert with certainty be a hit at your family holiday gathering! Nobody will even know it’s vegan!

Plus, if you’re like me and do not enjoy pie crust (call me crazy), you are going to love this three-ingredient (two-ingredient if you don’t count the water), grain-free, fruit-sweetened, and flourless pie crust!

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Ingredients:

Crust:

  • One and a half cups of pecans
  • 10 pitted medjool dates, soaked in hot water
  • Three tbsp. of water

Chocolate Layer:

  • The cooked and mashed flesh from one large Japanese sweet potato (a regular sweet potato should work, but I cannot guarantee the flavor will be the same)
  • 1/3 of a cup of cocoa powder
  • 1/3 of a cup of almond milk
  • 1/4 of a cup of maple syrup (adjust to taste)
  • 1/4 of a tsp. of vanilla
  • Dash of salt

Cream Layer:

  • The cream from one can of full-fat coconut milk, chilled well (See notes!)
  • Two to three tbsp. of maple syrup
  • One and a 1/2 tsp. of vanilla

Optional Topping:

  • Crushed vegan chocolate

How to make:

  1. Preheat your oven to 350 degrees Fahrenheit, line a pie pan with parchment paper, and place a large bowl into your freezer to chill.
  2. Pit the dates, then place the dates in a small bowl with enough hot water to cover them for five minutes.
  3. Blend the pecans in a food processor until they are ground, then take the dates out of their water and blend them into the ground pecans until a sticky, smooth batter forms. Add water as needed when blending (I used three tbsp.)
  4. Pour the crust batter into the lined pie pan and form the crust.
  5. Bake the crust for 15 minutes.
  6. While the crust bakes, place the chocolate layer ingredients into a food processor or blender and blend until smooth.
  7. After 15 minutes, take the crust out of the oven and pour the chocolate layer into the crust and spread it out evenly, then bake the pie for 15 minutes.
  8. Once the pie is done baking, remove it from the oven and allow it to cool completely.
  9. Once the pie is completely cool, make the cream by mixing the coconut cream with a hand mixer in the chilled bowl from the freezer until smooth and fluffy, then mix in the maple syrup and vanilla until smooth and fully combined.
  10. Pour the cream on top of the pie evenly, then sprinkle crushed vegan chocolate over the pie (if using.)
  11. Serve and enjoy!

Recipe Notes:

  1. Place your unopened can of coconut milk into your freezer for three hours, then open the can and scoop out the thick, white coconut cream from the top of the can. Use the thick cream only for this recipe, not the water from the bottom of the can. You can discard the water or you can save it for a different recipe like a smoothie.
  2. You can also place the unopened can of coconut milk into your refrigerator at least 24 hours before making this recipe to achieve the cream and water separation, instead of the freezer method.
  3. Using room-temperature canned coconut milk will not work for this recipe, because the coconut cream and the water will not be separated.

Love this recipe? You may also enjoy:

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