Chocolate cream pie might sound like a traditional recipe, but the ingredients in this recipe are anything but! This pie is filled with unprocessed, plant-based ingredients, including both a veggie and a fruit!
Though the ingredients are anything but typical, the final product is…
…the perfect cream pie!
We’ve enjoyed bringing this dessert to gatherings and always get raving reviews! Give it a try for your Thanksgiving gathering(s).
We worked with California Figs on this paid post.
You’ll notice this treat is sweetened with dried figs, rather than refined sugar. Sooo.. what exactly are figs?
They’re a sweet and soft dried fruit, packed full of nutrients. Since they’re minimally processed (just dried) figs are full of fiber, vitamins and minerals. Sweetening with a whole fruit, such as figs, rather than sugar means a more satisfying treat and no big blood sugar spike. Woohoo!! ??
Figs do offer a unique sweet flavor, though most people may not be able to put their finger on what the flavor is. I would describe it as a rich fruity sweetness, but I challenge you to find out on your own. If you’re used to sweetening desserts with dates, you’ll likely find figs offer a similar sweet flavor and can be used in place of dates in most dessert recipes.
Dried figs can be found at most grocery stores in the dried fruit section and/or the produce section. Fresh figs can be hard to come by since they’re delicate and perishable, so when they’re in season, take advantage! Choosing dried figs allows you to keep them on-hand for making sweet treats, chopping for salads, and enjoying whole as a quick and tasty snack.
If you’re looking for fig recipes, check out the California Figs website and their beautiful California Figs Cookbook, which you can find on their homepage. The cookbook features fig varieties, nutrition info, different ways to use figs, and so many scrumptious recipes with mouthwatering pictures. ? Some of our favorites are the California Fig Chocolate Breakfast Shake and the California Fig Red Wine Jam. Maybe a cook in your family would appreciate a bag of dried California figs and a cookbook full of inspiration!
Plant-Based California Fig Chocolate Cream Pie
- Food Processor
- 1 acorn squash, halved and de-seeded
- 1/2 cup cacao powder
- 15 California Figs, dried
- 1/2 cup water
- 1 tsp vanilla extract
- 1 T tahini or other nut or seed butter
- 2 cups rolled oats
- 10 California Figs, dried
- 1/2 cup water
- 1/3 cup raw almonds or other nut
- 1 tsp vanilla extract
- 1/8 tsp salt
- Preheat oven to 400 degrees F.
- Place acorn squash halves, cut side down, on a baking sheet lined with parchment paper. Cook for 30 minutes, or until soft. Once cooked, remove from oven and let cool.
- While squash is cooking, add all crust ingredients to food processor and process until fully combined, stopping to scrape down sides as needed. It will be slightly crumbly.
- Press processed crust ingredients evenly into a 9 inch pie pan lined with parchment paper.
- Spoon cooled acorn squash flesh into food processor. Add all remaining filling ingredients. Process until smooth, stopping to scrape down sides as needed.
- Pour filling into prepared pie crust and spread evenly throughout pan. Refrigerate for at least 8 hours, preferably overnight, as this allows filling to firm.
- To serve, remove from pie pan by lifting parchment paper corners, slice and enjoy!
Thank you California Figs for this paid post!
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