Plant-Based Chocolate Cream Pie
A rich and creamy plant-based chocolate cream pie brought to you by a surprise ingredient: acorn squash!
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.