Pie in the Sky
So, three attempts landed me at a perfect chocolate pie. It is an excellent combination of smooth and creamy chocolate with a firm cheesecake texture enhanced by a crunchy, nutty and slightly salty-sweet crust.
My pain is your gain.
This pie is simply amazing in its taste and super easy. It’s sugar/dairy/gluten free and vegan and just in time for Thanksgiving.
Chocolate Pie Filling
- 1 1/2 cup medjool dates, pitted and chopped
- 3/4 teaspoon ground vanilla beans or vanilla extract
- 1/3 cup softened coconut butter
- heaping 1/3 cup raw organic cacao powder
- 1 1/3 cup purified water
Blend all until it has a pudding like consistency, add more water if necessary. Smooth into cooled crust. I do this in my Vitamix with a tamper, but I’m almost sure it can be done in a food processor. Maybe soak the dates for easier blending?
Crunchy EASY Almond Crust
- 1 1/2 cups almond meal
- 1/4 tsp salt
- 3 T honey
- 3 T coconut oil (melted but not hot)
- 1/2 tsp vanilla
Mix dry ingredients then mix wet. It will be crumbly. Press into pie pan and bake at 350° for 10-12 minutes, until edges are browned. Cool on wire rack. You can also use 1 T honey and 3 T pure peanut butter (blended peanuts) for a crust that tastes and smells like a Nutter Butter.
Keep pie in the fridge. The filling will firm up after it’s been in the fridge for a bit.
Top with sliced bananas or strawberries, toasted coconut, or a crumbled gluten-free cookie. The options are pretty endless, although we like it just fine plain. You can always use Elana Amsterdam’s vegan coconut cream frosting recipe if you feel like that’s missing.