Raw Vegan Chocolate Cream Pie (Paleo, Gluten Free, Dairy Free)

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I saw a recipe floating around on Instagram that was similar to this one, but used ingredients that I don't keep in the house or can't use, like store-bought dark chocolate with added sugar, oatmeal, and almonds, but it was so pretty AND it had a nice heart.

I decided, you know, "cheers" to be upstairs. Er, I mean, replace the items that didn't work for me (almonds, oatmeal, chocolate bars). And also thicken it with a little chia. And it turned out quite perfect. There is activated charcoal in the bark, which gives it that deep color, but you can replace it with cocoa or carob, or leave it entirely. Fully optional!

This could be the fastest dessert I've ever made, out of the fridge time! It is perfect for overtaking guests. The crust joins in the food processor and the filling joins in the blender! If I had been planning this beforehand as a smart food blogger, I would have used a tart with a removable bottom, and would have found some nice ingredients.

It would also have taken the photos in better light. Ah well… However, it turned out so well (in terms of taste) that I wanted to share it right away. I'll probably update the photos next time I do 😀

If your tart pan doesn't have a removable bottom, lubricate it with coconut oil and cover it with parchment paper before forming the crust; then you can use the paper to lift it if you want, before cutting it.

I think roasted nuggets would be a delicious garnish and some pretty edible flowers. What would you put on top? For other filling flavor options, check out my Golden Milk Chia Pudding Recipe – I definitely think it would work really well as a filling for this crust!

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What this recipe used to do:

Raw Vegan Chocolate Cream Pie: A delicious rustic pie that is free of paleo, gluten, nuts, and dairy.

Course:

Dessert

Kitchen:

American

Servings: 8 people

:

  1. Combine the crust ingredients in a food processor and bomb until everything is small and come together when you pinch it with your fingers. Press the mixture into your tart pan to form the crust.

  2. In a high speed blender, combine all the filling ingredients and process until smooth.

  3. Pour the filling into the crust and smooth to the edges. Refrigerate for four hours, until the filling has thickened and set. Cut and serve!

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