Chocolate Cream Pie

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.

 

chocolate pie

 

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.

The crust is no-bake, whole grain and easy to make. Enjoy added nutrients from flaxseeds. No pie is complete without a sweet flavor – which you’ll get from the natural sweetness of dates.

If you’re in charge of making the pies for the holiday, opt for this 100% whole-food plant-based treat alongside our pumpkin pie and pecan pie.

Plant-Based Chocolate Cream Pie

Plant-Based Chocolate Cream Pie

A rich and creamy plant-based chocolate cream pie brought to you by a surprise ingredient: acorn squash! 
4.50 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: chocolate, pie
Servings: 8

Ingredients

Crust

  • 2 cups rolled oats
  • 10 pitted deglet dates (approx. 1/2 cup)
  • 1/3 cup water
  • 2 T ground flax
  • 1/4 cup raw almonds (or other nuts)
  • 1 tsp vanilla extract
  • dash salt

Filling

  • 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)

Instructions

  • 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!

Notes

I used this Food Processor and Parchment Paper*Notes these are affiliate links
Soaking the dates in hot water for 10 to 15 minutes before processing them will help them blend up into a smoother product. 
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

 

*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.



2 thoughts on “Chocolate Cream Pie”

  • 5 stars
    I made the filling and served it as a mousse. My dates were too dry, and next time I would first soak them with the water. But the mousses was ultra rich looking, and the taste was great. This will be my new chocolate mousse recipe.

    • Thanks for the tip! We will add that to the recipe notes. Thanks for trying it and we’re glad you enjoyed it!

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