A healthy easy chocolate cream pie, unusually high in protein and full of a creamy nutritious chocolate filling that includes nut or seed butter. No tofu! An easy healthy chocolate pie that will make you and your loved ones feel great. Vegan, gluten-free, dairy-free.
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 nut or seed butter, 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 ½ 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 nut or seed butter 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.
Time does not include the overnight soaking of dates, or the 2 hour chilling period after pie is made.