Plant-Based California Fig Chocolate Cream Pie
A whole-food, plant-based chocolate cream pie sweetened with figs. Creamy and firm texture. No-bake crust and no flour, oil or refined sugar.
Servings 8 slices
Equipment
- Food Processor
Ingredients
Filling
- 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
Crust
- 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
Instructions
Filling
- 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!
Notes
I used this Food Processor and Parchment Paper. *Note these are affiliate links
Soaking the figs in hot water for 10 to 15 minutes and then draining before processing will create a smoother filling.