My mission is to teach you to succeed on your raw food journey, helping you live your happiest, healthiest life! -Natalie

Raw Vegan Chocolate Cream Pie with Pistachio Macadamia Coconut Crust

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Raw Vegan Chocolate Cream Pie with Pistachio Macadamia Coconut Crust

This dairy-free, rich, creamy chocolate no-bake raw vegan dessert is so delicious you’ll hardly believe it’s good for you!

Naturally gluten-free, it’s sure to please at social events, too. As you start a raw food diet, you might notice critical comments from well-meaning friends and family. One way to win them over in a positive, healthy way is to bring raw vegan desserts with you to social functions. Share your lifestyle and be open to answering questions with patience. Plus, yummy desserts have a very effective way of speaking volumes!

Enjoy satisfying raw vegan desserts without feeling guilty, weighed-down or bloated the next day. I don’t know about you, but I used to feel addicted to sugar and could not stop eating junk food desserts, pastries, and the like. But once I went raw vegan and tried the desserts, I was so impressed. Health benefits aside, these desserts are hands-down the most delicious sweets I have ever tasted aside from simple, fresh whole fruits, of course.

You can cut this chocolate cream pie into traditional triangle slices, or make it in a square glass pan for a different presentation, as pictured below.

Raw Vegan Chocolate Cream Pie with Pistachio Macadamia Coconut Crust

Let me know what you think of this recipe and how it turned out for you!

Yours in delicious heath,

Natalie

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Raw Vegan Chocolate Cream Pie with Pistachio Macadamia Coconut Crust

Ingredients:

Crust:

8 small pitted dates
1 cup raw pistachios
1 cup shredded coconut flakes
1 cup raw macadamia nuts
1 tablespoon orange juice
1 teaspoon pink salt

Filling:

16 small pitted dates (or 8-10 large medjools)
2 tablespoons coconut butter
1/4 cup cacao butter
1 pinch pink salt
12 heaping teaspoons raw cacao powder

Directions:

Pulse/process crust ingredients in food processor until graham cracker crust texture. Press into pie pan.

Blend filling ingredients in blender, scraping down in between blending and/or using appropriate tamper until smooth creamy chocolate pudding-like texture is achieved. All raw ingredients are slightly different so don't be afraid to adjust amounts of cacao, dates, or salt as needed.

Fill pie crust with filling and cool in refrigerator until firm.

Will keep for about a week, or for 1-2 months if frozen.

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