Vegan Chocolate Pie is rich, smooth, and creamy. With a decadent filling that you'd never guess is whole food plant-based, and a sweet, crisp crust, this pie will be a Thanksgiving hit.
I'm the first to admit that I'm not a huge fan of chocolate. Last year my family tried a vegan chocolate pie for Thanksgiving, and while it was good, I knew I could make it even better.
Like something you'd actually want to serve to non-vegan friends and family.
This chocolate pie is SO tasty. It's got a deep, rich chocolate flavor. It's sweet, but not sickeningly so. And the texture is divine! It is silky smooth and creamy.
Before you ask: this vegan chocolate pie has no tofu.
Many vegan pies use tofu to create that smooth and creamy texture. I'm not against using tofu like this, but I know my non-vegan friends and family definitely don't want tofu in their Thanksgiving pie.
There IS a secret ingredient though... as I detail below.
Step 1. Preheat the oven to 350°F.
Step 2. In a food processor combine the oats, cashews, and salt. Process until finely ground. Add the maple syrup and vanilla. Cover and pulse until mixture starts to come together.
Step 3. Using wet hands, press about half of the mixture onto the bottom of a 9" deep dish pie plate (I used this pie dish.) Press the remaining mixture up sides, building up edge slightly. Bake 25-30 minutes or until light brown. Let cool.
Step 4. Steam the squash for about 15 minutes, until tender. Let cool briefly.
Step 5. Make date paste. Blend the dates in the food processor until they form a ball.
Step 6. Add the squash, shaved chocolate, cocoa powder, milk, nut butter, vanilla, almond extract, and salt. Process until smooth.
Step 7. Spread filling in the baked crust. Chill at least 1 hour before serving.
Step 8. To serve, sprinkle with the pecans.
I highly recommend a food processor for this recipe. Dates can be tricky to blend, so a food processor is best.
If you'd like to use a high-power blender, most blenders should work well.
Alternatively, mash the squash by hand and purchase date paste instead of blending your own dates. Then, mix all the filling ingredients thoroughly before pouring into the crust.
Pie pan sizes are so confusing. There are a lot of different shapes and sizes. This pie works in an 9" deep dish pie pan.
To see if your pie plate will work, measure across the top from edge to edge. Then measure the height by placing your ruler on the outside of the dish. A standard pie dish will be 1" to 1.5" deep, whereas a deep dish is closer to 2" deep.
The pie dish I used for this recipe is considered a deep dish when you bring the crust all the way up the sides. I like this pie dish because if you want a regular-depth pie, like this recipe, you can use the same dish and only bring the crust up to the lower rim.
This recipe is great to make a day or two before you'd like to serve it. The pie needs to be refrigerated anyways, so feel free to make the entire dish a day or two before you'd like to serve it.
Store this Vegan Chocolate Pie in the fridge for up to a week.
You can also freeze this pie if you have leftovers. Remove the pie from the dish and wrap tightly in plastic wrap before placing in another container.
Thank you God for this pie. We are grateful to enjoy it with family and friends. Amen.
Looking for other plant-based pies? Try these:
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Vegan Chocolate Pie is rich, smooth, and creamy. With a decadent filling that you'd never guess is whole food plant-based, and a sweet, crisp crust, this pie will be a Thanksgiving hit.
Recipe adapted from Forks Over Knives.
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