This vegan chocolate cashew pie with chocolate crust is proof that healthy desserts don’t have to be boring! You will be blown away by the creaminess and flavor in this indulgent dessert. Reminiscent of chocolate cream pie or chocolate cheesecake, it will be loved by any chocolate lover and you’ll never know it’s vegan and healthy. This pie will completely change your thinking about what a healthy dessert can be. It will be a favorite at any gathering, but requires no baking, so is especially perfect during those hot summer months.
If you love yummy vegan treats or those that use cashews, you may like to try my CHOCOLATE CASHEW CHIA PUDDING RECIPE or VEGAN STRAWBERRY CHIA PUDDING.
Why you’ll love this recipe
Sugar Free and Guilt Free– Instead of sugar as sweetener, I used dates in the crust and a monk fruit and erythritol blend in the filling. Monk fruit and erythritol have a zero on the glycemic index, so they don’t affect blood sugar. Medjool dates are a great healthy sweetener. They are high in fiber, making them good for digestion and also have antioxidants.
No Baking Required– The combination of coconut oil (melted and then cooled) with soaked and blended cashews, creates a creamy truffle-like texture but without the baking. It’s the cooling/thawing time that changes the texture instead. You’ll love making this recipe in the hot summer months when running the oven is not the preference. With the no bake feature you’re also avoiding many of the frustrations that can come with baking. This recipe is basically fool proof!
Creamy, Chocolate and Chilled– Who doesn’t love a creamy, chilled, chocolate dessert. For a more pudding like texture, allow to come to room temperature. If you prefer a firmer, cheesecake-like texture, serve when chilled.
Equipment you will need
Food Processor– If you are new to the world of vegan pies and desserts, this really is the tool that gets you just the right texture of crust. It chops the nuts and dates so finely without pureeing the mixture. It’s possible to make the crust with a powerful blender, but the texture will be different and it will require more scraping of sides. I couldn’t find the exact food processor that I have, but here is one that is very similar. I love the large 13-cup capacity. Not only does this kitchen tool make vegan pie crusts super easy, it makes the best hummus, salsa, and dips.
9″ springform pan– A springform pan makes dishing up much easier since you can remove the round edge. You’ll get nice, clean slices and it gives a very nice round shape to your pie. I really like this one because it is non-toxic and Tephlon free.
High speed blender– For the pie filling, a high speed blender blends the soaked cashews to perfection. For the smoothest results, you’ll want to use a high speed blender. I love my vitamix!
Ingredients
Crust
Medjool Dates, pitted–You could use another type of date here, but I love the sweetness and overall flavor of medjool dates.
Pecans
Walnuts
Cacao powder-Cocoa would work as well, but you may want to test adding a little more, as cocoa doesn’t have as rich a flavor as cacao.
Sea salt
Filling
Cashews, soaked-Measure the cashews before soaking. It’s important to get unroasted, unsalted, raw cashews. When cashews are soaked and then blended, they create a very creamy, delicious texture, that works perfect in a vegan pie.
Cacao
Monk Fruit & Erythritol Sweetener
Water-Filtered if you have access to it.
Vanilla
Sea salt
Coconut oil, melted
How to Make Vegan Chocolate Cashew Pie with Chocolate Crust
Step 1: The night before you plan to make your pie, measure cashews into a glass bowl and pour water over top, surpassing the top of the cashews with at least one inch of water. I would suggest filtered water here if you have access to it. Allow cashews to soak overnight for 8-12 hours. *Quick soak option: if you don’t have overnight to soak your cashews, pour boiling water over them and soak for 20-30 minutes. This will soften the cashews and make them ready for the next steps. After the soak time, drain and rinse in cold water.
Step 2: For the crust, combine pitted medjool dates, walnuts, pecans, cacao, and salt in a food processor. Process on high for 1-2 minutes until the ingredients are well incorporated and it stays together when pressed between fingers. Scrape down sides of the bowl as needed.
Step 3: Pour crust mixture into the springform pan and press down with fingers into an even layer.
Step 4: For the filling, strain and rinse cashews. Add soaked cashews, monk fruit and erythritol sweetener, cacao, water, vanilla, and salt to a high speed blender. Blend on high until smooth, about 1-2 minutes. Scrape down sides as needed. When the texture is consistent and smooth, add the melted coconut oil and blend for an additional 10 seconds until well mixed.
Step 5: Pour the filling on top of the crust in the springform pan. Gently shake from side to side to even out the filling or use a spatula to smooth the mixture. Cover with plastic wrap.
Step 6: Place in the freezer for at least 4 hours. 30 minutes before serving, allow the pie to sit at room temperature. Freeze any leftovers.
Interested in learning how to bake with sourdough and make more yummy desserts? You may like to try my Easy Overnight Sourdough Sandwich Bread or Vegan Sourdough Italian Easter Bread!
Vegan Chocolate Cashew Pie with Chocolate Crust
This vegan chocolate cashew pie with chocolate crust is proof that healthy desserts don't have to be boring! You will be blown away by the creaminess and flavor in this indulgent dessert. Reminiscent of chocolate cream pie or chocolate cheesecake, it will be loved by any chocolate lover and you'll never know it's vegan and healthy.
Ingredients
Crust
- 1 cup Medjool dates, pitted and packed
- 1 cup raw pecans
- 3/4 cup raw walnuts
- 1/4 cup cacao powder
- 1/4 tsp sea salt
Filling
- 3 cups raw cashews, soaked*
- 2/3 cup cacao powder
- 1/3 cup monk fruit and erythritol sweetener
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/3 cup water
- 1/2 cup coconut oil, melted
Instructions
- The night before you plan to make your pie, measure cashews into a glass bowl and pour water over top, surpassing the top of the cashews with at least one inch of water. I would suggest filtered water here if you have access to it. Allow cashews to soak overnight for 8-12 hours. *Quick soak option: if you don't have overnight to soak your cashews, pour boiling water over them and soak for 20-30 minutes. This will soften the cashews and make them ready for the next steps. After the soak time, drain and rinse in cold water
- For the crust, combine pitted medjool dates, walnuts, pecans, cacao, and salt in a food processor. Process on high for 1-2 minutes until the ingredients are well incorporated and it stays together when pressed between fingers. Scrape down sides of the bowl as needed.
- Pour crust mixture into the springform pan and press down with fingers into an even layer.
- For the filling, strain and rinse cashews. Add soaked cashews, monk fruit and erythritol sweetener, cacao, water, vanilla, and salt to a high speed blender. Blend on high until smooth, about 1-2 minutes. Scrape down sides as needed. When the texture is consistent and smooth, add the melted coconut oil and blend for an additional 10 seconds until well mixed.
- Pour the filling on top of the crust in the springform pan. Gently shake from side to side to even out the filling or use a spatula to smooth the mixture. Cover with plastic wrap.
- Place in the freezer for at least 4 hours. 30 minutes before serving, allow the cheesecake to sit at room temperature. Freeze any leftovers.
Notes
*If you prefer more of a ready-to-eat pie that maintains more of a pudding-like texture, store leftovers in the fridge for up to 4 days.
*Measure cashews before soaking
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 455Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 103mgCarbohydrates: 32gFiber: 5gSugar: 16gProtein: 10g
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