Sweetly Raw – Chocolate Cream Pie (Vegan, Nut Free, No Bake, GF)

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I have to start by saying that I’m so thrilled to see so many of you making my chocolate cauliflower pudding recipe! I especially love seeing your photos. I’m glad that you like it as much as I do. I made yet another batch a few days ago and got to thinking that I could turn it into something… that’s how this pie was born.

A chewy no-bake gluten free crust filled with luscious chocolate filling, all topped with a thick layer of coconut whipped cream and drizzled with chocolate sauce. SO healthy and super delicious!

Ironically as I share this recipe today I’ve just started the group sugar cleanse so no pie for me – but it’s a perfect opportunity to re-set. I like to do it once or twice a year. Yummy treats like this can wait for 7 days.

Chocolate Cream Pie

Vegan – Nut Free – No Bake – Gluten Free


1 cup oat flour*

1 cup shredded coconut

3 1/2 tablespoons maple syrup

3 tablespoons melted coconut oil

3 tablespoons warm water

Finely grind the oat flour and coconut in a food processor. Add the remaining ingredients and blend to combine. The dough should be moist and hold together when pressed in your hand. Press into the bottom and sides of an 8″ pie plate or tart pan with removable bottom.

*I make my own oat flour by blending oats to powder in my blender.

Chocolate Cauliflower Filling

3 cups cooked chopped cauliflower

1/2 cup full fat coconut milk

1/2 cup pitted packed dates

3 1/2 tablespoons cacao powder

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Blend all ingredients until smooth and creamy. Spread into the pie/tart crust and chill in the fridge until it firms up, at least 6 hours.

Coconut Whipped Cream

1 can full fat coconut milk

1 teaspoon maple syrup

Chill the can of milk in the fridge overnight. Open it and scoop out the cream, add to a bowl with the maple syrup and whip it with beaters until creamy. Spread over the chilled chocolate filling.

See the chocolate drizzle recipe HERE.

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