Chocolate Cream Pie

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Sinless Vegan Chocolate Cream Pie

Chocolate cream pie. That was the dish I decided on making the day before yesterday on the 17th of May, which just so happens to be the Norwegian national day. Initially I was thinking of making the Raw Vegan Molten Lava Cakes but since I was going to a party where I was unsure of the amount of guests, it would be difficult to make the right amount. Earlier that day I had prepared a blueberry pie (according to this recipe, using blueberries instead of blackberries), so I figured I would alter the first mentioned recipe to make a chocolate pie.

That idea went on for a bit until I started searching around on Google images for some inspiration. There I stumbled upon a masterpiece named chocolate cream pie. A dessert with a chocolate pie crust, a chocolate layer almost similar to a mousse, and finished off with heaps of whipped cream. From that idea, this recipe was born. It includes components from both the lava cakes and the Banoffee Pie I uploaded a while back. The crust is made simply using nuts, dates and high-quality cacao powder. The chocolate filling is identical to that of the lava cakes, made again with nuts, dates, cacao powder and unsweetened plant-based milk. You can however use cocoa powder instead. Finally you have the cream topping, made from just full-fat coconut milk and a dash of vanilla essence. My sister added in that she initially thought this was an Oreo Cake and recommended that I make that next. Who knows, maybe I will have a recipe for that soon!

If you want to make this a bit more simplistic you can always skip the coconut cream and go for a chocolate tart instead. Just follow the directions up to step 2 and garnish with some fresh berries instead. I will write a separate recipe for that in not too long though. Tasty and easy.

Ingredients:

for the crust:

  • 2 cups raw nuts (I used half and half of almonds and walnuts)
  • 1 cup dates, pitted
  • 6 tbsp cacao powder
  • 1 tsp vanilla essence
  • a pinch of Maldon salt

for the chocolate filling:

  • 1 cup dates, pitted
  • 1/2 cup raw cashews
  • 6 tbsp cacao powder
  • 4 tbsp all-natural peanut butter (or any other kind of nut butter)
  • 1 tsp vanilla essence
  • unsweetened plant-based milk (or water), until desired consistency

for the topping:

  • 2 x whipped coconut cream
  • grated dark sugar-free vegan chocolate (or cacao powder)

Directions:

  1. Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit. Place all the ingredients for the crust, except the dates, in a food processor and pulse it until you have a coarse meal. Add in the dates and resume pulsing until you have a crumbly and sticky dough. Press this firmly into the bottom of a spring-form pan (lined with parchment). Bake for about 15 minutes, allowing the crust to set properly. Remove the crust from the oven and set it aside to cool.
  2. While the crust is baking, you can make the chocolate filling. This is done simply by placing all the ingredients into a food processor and run until you have a smooth and creamy paste. Start with using 1 cup of milk and add more as you go along. It should have about the same texture as pancake batter (see picture below). Pour the filling over crust, flatten with a spatula and transfer the pie to the refrigerator for at least 6 hours, preferably overnight.
  3. Once the filling has set and just before serving, prepare the whipped coconut cream according to said recipe. Spoon the cream on top of the pie and spread it evenly with using a spatula. I wrote that you should make twice the amount called for in the recipe, however I only used about 1.5 of it. Too much is not a good thing in this case. Depending on the brand of coconut milk you use, you will end up with more or less than I got. Do not add the whole amount at once. Start with half of it and add dollops of more as you go along. Garnish with either grated dark chocolate or a small dusting of cacao powder.

If stored in the fridge, this dessert will hold nicely for at least 3 days, perhaps longer. The whipped cream will firm up if you do not serve it right away but this is not necessarily an unwelcome change.

Enjoy!

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