This plant-based chocolate pie is creamy yet light, decadent yet healthy. If you like chocolate with roasted nuts and fresh fruit, you will love this pie!

Raw Chocolate Cream Pie [Vegan]

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Cooking Time

15

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Ingredients

For the Base:

  • 1 cup whole almonds with skins, roasted
  • 1/2 cup whole hazelnuts, roasted
  • 1/2 cup small-size rolled oats, roasted
  • 1/2 teaspoon powdered vanilla
  • 6 medjool dates, pitted + 1/4 cup water (dates should be fresh; on soft/moist side)
  • 3 tablespoons maple syrup
  • 1/2 teaspoon pink salt or sea salt

For the Chocolate Cream Filling:

  • 2 1/4 cups cashew cream
  • 4 medjool dates, pitted (dates should be fresh; on soft/moist side)
  • 2 tablespoons pure maple syrup
  • 4 tablespoons pure cacao powder (unsweetened)
  • 1/4 cup pure pink grapefruit juice or orange juice (no sugar added)
  • 1 tablespoon powdered Agar-Agar
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Preparation

For the Base:

  1. Oven at 350°F
  2. Cover the bottom of one 8½ inch springform pan with parchment paper. Grease and flour the sides.
  3. Spread almonds and hazelnuts on a baking sheet and roast in preheated oven for 12-15 minutes.
  4. Meanwhile, put rolled oats in a small ungreased pan and add the vanilla. Dry roast the oats on medium-high on stove top, stirring constantly until brown, about 5 minutes. Transfer to a medium-size bowl.
  5. Take almonds and hazelnuts out of oven and chop them small using a long blade knife (roasted nuts chop easily). Don’t process them because they will be too fine and powdery and your base will be soggy. Mix the chopped nuts with the roasted oats.
  6. In a small microwaveable bowl, put the pitted dates and add the water. Push the dates into the water and put a lid on. Microwave on high for 10 seconds to soften the dates. Take out and discard the water. Add the maple syrup and process with a handheld blender to obtain a caramel.
  7. Add the caramel to the almond, hazelnut and oat mixture and mix with a fork until well incorporated. The mixture should feel sticky and moist with small/coarsely chopped nuts. It shouldn’t feel wet. Transfer the mixture to the pan and press it down evenly, firmly and tightly with your hands to the bottom to form a base. You can also use the bottom of a small bowl or a glass.

For the Chocolate Cream Filling:

  1. In a small and narrow pot on stove top, heat the cashew cream, pitted dates and maple syrup. Bring to the boil and quickly reduce heat to a simmer. Simmer for 3 minutes to thicken whilst stirring and banging the dates with a potato masher or wooden spoon until they dissolve.
  2. Add the fruit juice and cacao powder and simmer whilst stirring constantly for one minute.
  3. Add the Agar-Agar powder and stir and simmer for one more minute. The Agar-Agar needs to simmer in the mixture for one minute to form a gel.
  4. Take off heat and process the mixture directly in the pot with a handheld blender to make it all very smooth and eliminate any possible leftover date chunks.
  5. Agar-Agar works quickly, so quickly pour and spread the hot chocolate mixture on top of the pie crust. It will soon form a gel.
  6. Let the pie cool to room temperature. When cool, pass a thin knife around the outer edge just to loosen it slightly. Cover with foil or a tea towel and put the pie in the freezer for four hours or overnight or longer.
  7. Take out and let the pie thaw at room temperature for about 2 hours (more or less depending on house temperature). Pass a thin knife around the edge again, remove the springform rim and transfer the pie to a platter. Garnish with fresh strawberries or other fruit. Serve. You can sprinkle the top with dark chocolate shavings.
  8. There’s no need to store the pie back in the freezer. It keeps and holds perfectly in the fridge with a cover or a foil. It should keep for 3 to 4 days.
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