all chocolate gluten free pie sweets

Vegan Chocolate Silk Pie

chocolate-pie

I was seven when my dad switched to an entirely raw food diet. Being seven, I ate what he ate, which included raw tomato sauce (ick), zucchini noodles (love ’em now, but with a quick sauteé please), and different types of dehydrated flatbreads. Needless to say, his diet changes prompted me to learn how to cook and bake.

In the past years my dad has relaxed his diet and now will eat soft-boiled eggs, cooked fish, and yogurt occasionally, but he still shies away from most desserts. This chocolate silk pie was my father’s day gift to my dad and the rest of my family. By the end of dinner, there wasn’t a single slice left. Success.

As I mentioned in my last post, college has been pretty chaotic and I haven’t had time or the supplies to cook, but I did make a pretty delicious pistachio smoothie the other day, so I’ll try to remake it and share that soon. Hope you all have a wonderful day!

Vegan Chocolate Silk Pie

Easiest pie ever. So silky, so delicious.

Makes 1 pie, which is about 12 normal servings (the cake is super rich ah) or 8 super generous servings.

Crust:

  • 1/2 cup dates
  • 2 1/2 cups assorted nuts (I used: half almonds, quarter pecans, quarter walnuts; salted nuts are ok, but will introduce a sweet salty element to the crust)
  • 2 tbs coconut oil

Filling:

  • 2 cups cashews, soaked overnight or boiled for 4 minutes
  • 1 3/4 cup unsweetened cashew milk
  • 1/4 cup coconut oil
  • 1/4 cup coconut sugar
  • 6 oz dark chocolate, melted
  • 2 tbs dutch processed cocoa powder
  • 1 tsp vanilla extact
  • 1/2 tsp salt

To prepare the crust, pulse the dates, nuts, and coconut oil in a food processor until the mixture is crumbly, but beginning to stick together. Press into the bottom and sides of a greased springform pan. Refrigerate while you prepare the filling.

To make the filling, combine all the filling ingredients in a high-power blender and blend until completely smooth (no lumps or chunks!).

Pour into the crust and refrigerate for at least 3 hours. If desired, press fresh raspberries into the top of the pie before serving. Serve as is, or to be extra fancy, add a dollop of coconut cream to the top of each slice.