Dive into the creamy richness of this Vegan Cashew Chocolate Pie! It’s not just a dessert; it’s a celebration of healthy, indulgent flavors. Perfect for those on a gluten-free or low-sugar diet, this pie is a must-try for any chocolate lover. With a luscious cashew filling and a delectable date crust, this pie will leave you craving more. Get ready to impress your friends and family with this delightful treat!
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Hey there, fellow foodies! Today, I’m thrilled to share a recipe that combines the richness of chocolate with the wholesomeness of cashews, all wrapped up in a delightful pie. Let me take you on a journey back to my kitchen, where this Vegan Cashew Butter Silky Chocolate Pie came to fruition.
Why A Vegan Cashew Chocolate Pie?
It was a chilly autumn evening, and I was craving something decadent. As a dietitian and mom, I want my creations to both be health-conscious and utterly indulgent. This Vegan Cashew Chocolate Pie recipe was born out of that desire—to create a dessert that’s not only a treat for the taste buds but also a source of joy for the soul.
So, whether you’re a seasoned chef or a kitchen newbie, I invite you to join me in whipping up this delightful vegan cashew chocolate pie.
Cashews are rich in nutrients and may offer several health benefits. Selecting the right varieties and cooking or preparing them properly can help maximize their potential effects on health.
Healthline
Chef’s Notes:
- For best results, ensure your cashews are soaked for at least 8 hours to achieve a creamy texture.
- Serve this Vegan Cashew Chocolate Pie with fresh berries or a dollop of coconut whipped cream for an extra touch.
- You can add a teaspoon of vanilla extract to the filling for additional flavor.
- This Vegan Cashew Chocolate Pie can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Vegan Cashew Butter Silky Chocolate Pie
Dive into the creamy richness of this Vegan Cashew Butter Silky Chocolate Pie! It’s not just a dessert; it’s a celebration of healthy, indulgent flavors. Perfect for those on a gluten-free or low-sugar diet, this pie is a must-try for any chocolate lover. With a luscious cashew filling and a delectable date crust, this pie will leave you craving more. Get ready to impress your friends and family with this delightful treat!
8
slices30
minutes10
minutes320
kcal4
hours4
hours40
minutesKeep the screen of your device on
Ingredients
- Filling
1 cup raw cashews soaked in water for at least 8 hours
3/4 cup water
2 oz bittersweet chocolate melted
1/4 tsp stevia extract powder
salt A pinch of
- Crust
5 Medjool dates pitted
1 cup gluten-free flour blend
4 tbsp melted vegan butter
- Garnish
1 oz bittersweet chocolate melted
1 1/2 tsp mini vegan chocolate chips
- Alternative Ingredients:
Cashews**: Can be replaced with soaked almonds or macadamia nuts.
Stevia Extract**: Substitute with 2 tablespoons of maple syrup or agave nectar.
Gluten-Free Flour Mix**: Use almond flour or oat flour as an alternative.
Vegan Butter**: Coconut oil can be used instead.
Directions
- Prepare Cashews – Combine soaked cashews and water in a microwave-safe bowl and heat for 1 minute.
- Blend Filling – Transfer the heated cashews and water to a high-speed blender and blend until smooth. If air pockets form, stop blending and use a rubber spatula to stir and eliminate them.
- Mix Filling Ingredients – Pour the blended cashews into a bowl and stir in the melted chocolate, stevia extract powder, and salt. Mix well.
- Chill Filling – Transfer the mixture to an airtight container and refrigerate for at least 2 hours. After that, set your oven to 350°F to bake the crust.
- Prepare Crust – In a food processor, blend the pitted dates until they form a ball. Add the gluten-free flour blend and melted vegan butter; process until the mixture resembles moist sand.
- Form Crust – Press the dough evenly into an 8” pie pan, covering the bottom and sides. Poke holes in the bottom with a fork. Bake for 10 minutes. Remove from oven and let it cool.
- Assemble Pie – Remove the filling from the refrigerator and use a hand blender to achieve a fluffy texture. Then pour the filling into the prepared crust and smooth it out. Refrigerate for another 2 hours to set.
- Garnish Pie – Before serving, drizzle melted chocolate over the top and sprinkle with mini chocolate chips.
Equipment
- food processor
- high-speed blender
- microwave safe bowl
- rubber spatula
- 8” pie pan
- hand blender
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 50mg
- Potassium: 250mg
- Fiber: 4g
- Sugar: 12g
- Vitamin A: 0IU
- Vitamin C: 1mg
- Calcium: 4mg
- Iron: 10mg
Sharing the Love
So there you have it, folks—a recipe for Vegan Cashew Butter Silky Chocolate Pie that’s sure to steal the spotlight at any gathering. Whether you’re whipping it up for a special occasion or simply treating yourself to a well-deserved indulgence, this pie is guaranteed to delight. So go ahead, roll up your sleeves, and let the magic begin. After all, life’s too short to say no to dessert!
FAQs for Vegan Cashew Butter Silky Chocolate Pie:
I don’t have a high-speed blender. Can I still make the filling?
Yes, you can! While a high-speed blender will give you the smoothest results, a regular blender or food processor can also do the job. Just be sure to blend the ingredients until smooth and creamy, stopping to scrape down the sides as needed.
I’m allergic to cashews. Can I use a different nut for the filling?
Absolutely! While cashews lend a creamy texture to the filling, you can easily substitute them with soaked almonds or macadamia nuts for a similar result. Just be sure to adjust the soaking time accordingly.
How long does the pie need to chill before serving?
We recommend refrigerating the Vegan Cashew Chocolate Pie for at least 2 hours after assembling to allow it to set properly. However, if you can resist the temptation, letting it chill for longer will only enhance the flavors.
Can I freeze the pie for later?
Yes, you can! This pie freezes beautifully, making it a great make-ahead dessert option. Simply wrap it tightly in plastic wrap or aluminum foil before freezing, and thaw in the refrigerator overnight before serving.
Can I make this pie ahead of time for a special occasion?
Absolutely! In fact, this pie is even better when made a day in advance, as it gives the flavors time to meld and develop. Just be sure to store it in the refrigerator until you’re ready to serve.
Is there a substitute for gluten-free flour mix if I don’t have any on hand?
Yes, you can use almond flour or oat flour as an alternative to gluten-free flour mix. Both options will work well and still provide a deliciously nutty flavor to the crust.
Can I omit the mini chocolate chips for garnish?
Of course! While the mini chocolate chips add a fun pop of texture and flavor, they’re completely optional. Feel free to customize the garnish to suit your taste preferences.
How long will leftovers keep in the refrigerator?
Leftover slices of Vegan Cashew Butter Silky Chocolate Pie will keep well in the refrigerator for up to 5 days. Just be sure to store them in an airtight container to maintain freshness.
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