This vegan cashew butter silky chocolate pie is creamy and rich with all sorts of healthy ingredients. Not only is it an awesome vegan dessert, but it also fits in your gluten-free and low sugar diet.
Have you tried my vegan and gluten-free mini beet cheesecake bites I posted lately? To be honest, I wasn’t the only one who got stoked.
“Mama, can you make this again?”
While browsing through my Instagram, my 5-year-old son, Leo, glanced at my phone and quickly pointed out those adorable cheesecake bites.
“Sure, why not.” We love homemade healthy desserts.
Adapting from that recipe, I used the same idea for the vegan pie filling. Soaked raw cashew nuts rock! Don’t you agree? Besides giving the pie a creamy texture, it’s surprisingly easy to make and no baking is needed.
For the pie crust, I didn’t go the traditional way that requires rolling cold pie dough. Well, rolling a gluten-free pie dough is still a bit challenging to me. I like to blend some dates, vegan butter, and gluten-free flour together and spread the mixture into a pie pan. It’s much easier and less messy to handle. I should say it’s almost foolproof.
The only baking required in this recipe is the pie crust. Once the pie crust mixture is tightly packed in the pie pan, I (and Leo) used a fork to poke some holes that allow hot steam to escape during baking. Bake 10 minutes in the oven, and Voila!
If you follow all the tips I shared with you in my mini beet cheesecake bites, I guarantee you can successfully make this vegan cashew butter silky chocolate pie even on your first attempt. Once the pie is assembled, let it sit for 1-2 hours in the refrigerator before serving. It will make the cutting and serving much easier.
Because we love chocolate so much, I garnished my chocolate pie with some melted chocolate, and even sprinkled some vegan chocolate chips on top. You could also garnish with sliced bananas, crushed pistachios, or roasted coconut flakes. I’m sure you’ll fall in love with this vegan cashew butter silky chocolate pie.
- 1 cup raw cashew nuts soaked in water for at least 8 hours
- ¾ cup water
- 2 oz Baker’s bittersweet baking chocolate bar melted
- ¼ teaspoons pure stevia extract powder
- 1 pinch salt
- 5 Medjool dates pitted
- 1 cup Joyce’s all-purpose gluten-free flour mix
- 4 tablespoons vegan butter melted
- 1 oz Baker’s bittersweet baking chocolate bar melted
- 1½ teaspoons mini chocolate chips vegan
Combine together soaked cashew nuts and water in a large microwave safe bowl. Heat in microwave for 1 minute. Transfer the heated cashew nuts and water into a high-speed blender and blend until smooth. If it forms air pockets during blending, stop the blender and use a rubber spatula to push and stir the pie filling to get rid of the air pockets.
Transfer the blended cashew nuts into a bowl. Stir in 2 oz of melted chocolate and the remaining filling ingredients.
- Transfer the chocolate pie filling into an airtight container, cover with lid, and refrigerate for at least 2 hours.
Preheat oven to 350 °F.
Blend the dates in a food processor until it forms a ball. Add the remaining ingredients and blend until the mixture resembles moist sand.
- Transfer the dough into an 8” pie pan. Spread evenly on the bottom and up the side of the pie pan. Pat and press with hands to compact the mixture. Use a fork to gently poke some holes on the bottom of the pie dough. Bake for 10 minutes, remove from the oven, and then set aside.
Remove the pie filling from the refrigerator before assembling the chocolate pie. Use a hand blender to blend the filling to achieve a fluffy texture. (see picture in post) Fill the pie pan with the filling. Let the pie rest in the refrigerator for another 2 hours before serving. This will make the cutting and serving much easier.
- Garnish the pie with melted chocolate and chocolate chips before serving.