Chocolate cream pie might sound like a traditional recipe, but the ingredients in this recipe are anything but! This pie is filled with unprocessed, plant-based ingredients, including both a veggie and a fruit! A whole-food, plant-based chocolate cream pie sweetened with figs. Creamy and firm texture. No-bake crust and no flour, oil or refined sugar.

California Fig Chocolate Cream Pie [Vegan]



For the Filling:

  • 1 acorn squash, halved and de-seeded
  • 1/2 cup cacao powder
  • 15 California Figs, dried
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1 tablespoon tahini or other nut or seed butter

For the Crust:

  • 2 cups rolled oats
  • 10 California Figs, dried
  • 1/2 cup water
  • 1/3 cup raw almonds or other nut
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Preheat oven to 400°F.
  2. Place acorn squash halves, cut side down, on a baking sheet lined with parchment paper. Cook for 30 minutes, or until soft. Once cooked, remove from oven and let cool.
  3. While squash is cooking, add all crust ingredients to food processor and process until fully combined, stopping to scrape down sides as needed. It will be slightly crumbly.
  4. Press processed crust ingredients evenly into a 9 inch pie pan lined with parchment paper.
  5. Spoon cooled acorn squash flesh into food processor. Add all remaining filling ingredients. Process until smooth, stopping to scrape down sides as needed.
  6. Pour filling into prepared pie crust and spread evenly throughout pan. Refrigerate for at least 8 hours, preferably overnight, as this allows filling to firm.
  7. To serve, remove from pie pan by lifting parchment paper corners, slice and enjoy!


Soaking the figs in hot water for 10 to 15 minutes and then draining before processing will create a smoother filling.