Since marrying my husband, I’ve become a sucker for chocolate. It’s strange because I was never a huge fan of the creamy stuff. I was more into candies that were sour, gummy, and fruity. Alas, turns out the chocolate in Europe really is good stuff. To top it off, chocolate compliments a lot of different flavours, which makes it pretty versatile in my eyes. AND pure cocoa is technically vegan - as long as there is no added milk, etc.. Win, right? 

I remember tasting my first chocolate cream pie. Since I always loved pudding, it was pretty much a dream come true to have crust added to it too (who doesn’t love a good crust?!). I set out to make one of my own that had no heavy whipping cream in it, but still had a creamy, chocolate texture.

This particular crust came out of sheer need. I didn't feel like wrestling for a flaky crust, and I had some nuts in my freezer and dates in my pantry, so this crust was born. I apologize to those with nut allergies, but you can make the filling with any kind of crust that works for you!

The topping is also DIY optional. I've included a simple recipe below, but if that's not your thing, you do you! I'm constantly switching out things when I cook or bake so I always expect people to do the same. I also know people who stick to the letter of the law when following a recipe, so I've included the steps for each part of the pie below.

Also great about this pie? Aside from the crust, there is no baking required, and is quik to whip up. Just patience while it sets. It makes for the perfect dessert in the summer since it needs to be served cool.

Chocolate Dream Pie (vegan + gluten free)

What you need:

For the Pie Filling:

• 1 ¼ cups original almond milk

• 1 can unsweetened coconut milk

• ⅓ cup cane sugar

• Pinch of salt

• 1 tsp vanilla

• ¼ cup arrowroot powder

• ⅓ cup cocoa powder

For the Crust:

• 1 cup almonds

• 1 cup walnuts

• 1TBSP chopped dates

• 1/2 TBSP maple syrup

• 2 TBSP vegan butter

For the Whipped Topping*:

• 1 can coconut milk refrigerated overnight

• 1 tsp vanilla extract

• 1 TBSP maple syrup or agave (to sweeten)

Optional:

Extra cocoa powder and toasted coconut for garnishing

What to do:

To make the crust:

1) Prep pie dish by lining with parchment or greasing and preheat oven to 400 degrees F

2) Put nuts and dates into the food processor and pulse until you have a nice meal consistency

3) Add your mixture to a bowl and mix in the maple syrup and butter well until a dough forms

4) Press dough evenly into prepared pie dish

5) Bake for 12 minutes and allow to completely cool before making the filling

To make the filling:

1) Add everything to a large pot.

2) Bring to slow boil, stirring/whisking constantly to avoid burning and clumping

3) Pour into prepared pie crust

4) Refrigerate for several hours (at least 4 hours) to set 

To make the whipped topping:

1) Right before serving, make the whipped topping by opening coconut milk and scooping out the solid part of it into a chilled bowl (be careful not to get much liquid into your bowl).

2) Add vanilla and maple syrup and whip with hand mixer.

3) Apply to pie as desired - spreading it over the top, or adding a dollop to each piece - really, whatever you want :)

* Note: Alternatively, you can use your favourite store-bought vegan topping

Are you a fan of cream pies?