No holiday is complete without a chocolate treat! This cream pie not only offers that sweet chocolate flavor, it also gives you a serving of veggies.
You heard right, there’s a veggie hidden in the pie filling. Better yet – no one will even notice!
The acorn squash based filling sets up perfectly and results in a creamy texture. Not to mention, it’s filled with fiber and nutrients, while only dishing out about 55 calories per cup.
Plant-Based Chocolate Cream Pie
- 1 large acorn squash, cut in half, seeds removed
- 1/2 cup cacao powder
- 15 pitted Deglet dates (approx. 3/4 cup)
- 1/2 cup water
- 1 tsp vanilla extract
- 1 T sunflower butter (or other nut butter)
- 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. It will be slightly crumbly.
- Press evenly into a 9 inch pie pan lined with parchment paper.
- Spoon 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. 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!
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