Raw Superfood Chocolate Cream Pie


Raw Superfood Chocolate Cream Pie Recipe (Vegan, dairy-free, gluten-free, nut-free, soy-free)This raw superfood Chocolate Cream Pie recipe was shared with us by Manitoba Harvest many years ago. It was created by Kristen Suzanne, author of numerous raw food cookbooks. She infuses each bite with real cacao, fresh coconut, healthy hemp seeds, and the perfect amount of natural sweeteners.

The recipe includes an optional strawberry coulis. It isn’t pictured here, because it’s used as a topping once sliced. If desired, make it just before serving. The chocolate cream pie itself can be made in advance and frozen for a convenient, impressive dessert.

Special Diet Notes: Raw Superfood Chocolate Cream Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and generally top food allergy-friendly.

Raw Superfood Chocolate Cream Pie
Serves: one (9-inch) tart
For the Chocolate Crust
For the Chocolate Filling
For the Sweet Strawberry Coulis (optional)
  • 1 10-ounce bag frozen strawberries, thawed (or fresh, stemmed)
  • ¼ cup raw agave nectar
For the Chocolate Crust
  1. Grind the cacao nibs in your food processor, fitted with the “S” blade (or a spice grinder), until they’re broken up nicely, somewhat of a coarse powder. Add the coconut, seeds, salt and cayenne and process for a few seconds to incorporate all of the ingredients. Add the agave and dates and process until the mixture starts to stick together.
  2. Press the crust into the tart pan until it’s smoothly and firmly inside the pan. This crust is a little sticky, so using some coconut oil on you hands or a spatula can help.
  3. Place the crust in the freezer while you make the filling.
For the Chocolate Filling
  1. Blend all of the ingredients until creamy. Pour the filling on top of the crust.
  2. Place the pie in the freezer for about 1½ hours to set.
For the Sweet Strawberry Coulis (optional)
  1. Blend all of the ingredients together.
  2. Slice the chilled pie, and top each slice with the Sweet Strawberry Coulis, if using. Store leftovers in the refrigerator or freezer.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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