A healthy chocolate cream pie, high in protein and full of a creamy nutritious chocolate filling that includes protein-rich sunflower seed butter, specifically Sunbutter. An easy healthy chocolate pie that will make you and your loved ones feel great. Vegan, gluten-free, dairy-free.
Healthy Chocolate Cream Pie
Changing a traditional chocolate cream pie into a healthier recipe means using oats and almond flour for the crust instead of processed cookies. Using a simple mousse made with dairy free milk and rich dark chocolate, instead of a butter filling with a processed whipped cream.
The healthier version will provide you with protein, fiber and other nutrients that the traditional recipe doesn’t. And thus this pie will make you feel great! And your guests! Isn’t that a great idea, to feed your guests a pie that makes everyone feel great?
How to Make a Chocolate Pie Healthier
First, instead of fats such as butters and oils, I used Sunbutter, a sunflower seed butter that is so nutritious. It is purely sunflower seeds.
And Sunbutter‘s brand is even more nutritious. Each serving contains 7g of plant-based protein and more vitamins & minerals than most nut butters.
Next, we used whole food ingredients, such as gluten-free oats, almond flour, dates. This recipe is vegan, dairy-free, refined sugar free, and gluten-free.
And this chocolate cream pie recipe is not only healthier, it is nearly no bake.
I suggest you bake the crust for 15 minutes to give it a crunchy texture but you don’t absolutely have to. You can also freeze it, perhaps a better choice in the summer months.
Before we dive into the recipe, I’d like to invite you to sign up for my free chocolate course. Five lessons hit your inbox with detail on how to create your own simple healthy chocolate desserts.
Okay, so back to this recipe…
Steps to Make This Chocolate Pie
1.First soak or boil the dates for 10 minutes to soften.
2. Make the crust in your blender or food processor. Press into a pan and bake.
3. Next make the chocolate cream filling. Microwave the chocolate to melt, and warm the milk. Blend up all ingredients. I used a high speed blender.
4. Pour into the crust, and chill for a few hours until ready to slice!
5. I topped mine with piped vanilla icing just for fun, but you can also drizzle a chocolate sauce or just dollop on whipped cream.
How Do You Make A Chocolate Cream Pie From Scratch?
It’s pretty easy. Just make a crust. Mine is simple with oats and almond flour. Then blend up a creamy filling. Again, mine is easy, just dates and dairy-free milk. Chill and slice! Chocolate pie is very easy to make.
Q & A on this Chocolate Cream Pie Recipe
There are a few key questions answered and substitutions about a chocolate cream pie.
Can You Substitute the Coconut Milk in Filling?
Yes, you can use cashews. Soak 1 1/2 cups of cashews, rinse and blend into a puree. Use that mixture instead of coconut milk in the filling. You could also test using a different higher fat milk such as cashew milk or almond milk, but then you’d need to triple the amount of cornstarch. I have not tested either of these options though, so do let me know how it goes!
How Do You Set Chocolate Pie?
To set a chocolate pie more firmly, add 1-2 teaspoons of cornstarch to the filling and then simply refrigerate the pie. I have, however, made this pie without the cornstarch and it is still quite firm so no worries if you want to leave off the cornstarch.
Why Is My Chocolate Cream Pie Runny?
If your pie is runny, you need to refrigerate or even freeze it longer. If you make it again, be sure to add cornstarch to the filling to stabilize it.
How Long Is Chocolate Cream Pie Good For?
A chocolate cream pie lasts one week in the refrigerator.
Are you on pinterest? Share this image..
Don’t miss a thing, subscribe here to get recipes delivered to your inbox!
If you try my recipes, please leave a comment and rating below and tag me on your Instagram or Facebook post with @greensmoothiegourmet and #greensmoothiegourmet so I can see and share your remakes!!
Healthy Chocolate Cream Pie
- 1 2-cup pyrex measuring cup I make so many of my recipes in this!
- 1 pie or tart pan
- Blender or food processor
Prep Night Before
- Boil for 10 minutes to soften, or soak dates overnight. Rinse and pit.
- Preheat oven to 350 F.
- Grease an 9-inch pie or tart pan with coconut oil and set aside.
- Add oats and almond flour to your blender or food processor.
- Process until combined, then add maple syrup, coconut oil, and Sunbutter and process until you have a moist crumble.
- Press the dough into the pan, pressIng up on the sides. Use the bottom of a jar to flatten bottom. Flatten the top edge with thumbs to neaten the appearance.
- Bake for about 15 minutes until crust is crunchy and browned.
- Set aside to cool while you make filling.
Make Chocolate Cream Filling
- Make sure dates are softened, rinsed and pitted. Add to a blender with 3 tbsp water and purée into a paste. If using corn starch, add it here and blend again.
- Shake room-temperature cans of coconut milk so contents are blended. If you open the cans and they are separated, either warm quickly in a pan or blend to smooth out. Then measure out 1 1/2 cups and add to a 2-cup Pyrex measuring cup.
- Microwave milk for 1 minute to warm. Add the warmed milk to a blender along with soaked, pitted dates. Warming helps dates break down further so you don't have clumps.
- Wash and wipe out the 2-cup Pyrex measuring cup (see how useful a 2-cup Pyrex measuring cup is?) and make sure it’s COMPLETELY dry. Not a spec of moisture. or the chocolate will seize.
- Add the chocolate chips to the dry measuring cup.
- Microwave chips 1 minute and stir until all are melted.
- Pour the warm melted chocolate into the blender with the milk and date mixture. Process until chocolate is combined.
- Add in the Sunbutter and maple syrup, and process again until mixture is smooth.
Assemble the Pie
- Pour into baked crust. Tap on counter to level top.
- Refrigerate for at least 2 hours until filling has set.
- Top the pie with piped frosting rosettes or just dollop on whipped cream.
Store the Pie
- Store in refrigerator for up to one week. Does not freeze well, mixture cracks.
Thank you SunButter for sponsoring this post. The recipe, ideas, content and opinions expressed here are all my own.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.