Can you believe this Chocolate Cashew Cream Pie is made only with cashews, dates, coconut oil, pecans, and cocoa powder? Truth🙌🏻 No dairy. No sugar. No flour. If you’re doing a no-sugar challenge or just trying to find the perfect dessert without any processed foods, this is it! It is a lifesaver. Last year I did 6 months with no sugar and I felt so good. It was almost easier than just having a little sugar here or there because it almost got rid of my cravings. Occasionally I’d have an intense sugar craving, but those decreased the longer I did it. What I found was things that used to not taste very sweet (like an apple) started tasting so sweet. I definitely think you can alter your tastebuds and condition them to like less sugar-y food (like my Swig copycat cookies, eek).
One of the best parts of this Chocolate Cashew Cream Pie is how FILLING it is. When you’re eating only nuts and dates, it’s so much more filling than a processed sugary treat that barely makes you full and is full of junk. I can usually eat a lot of dessert and it’s hard for me to eat more than a slice of this because it’s so rich. Almost like cheesecake. The bonus here is that this Chocolate Pie will last for at least a week! Take a slice, and then store it in the fridge. My husband and my kids love it too! I love giving them treats that aren’t filled with junk but have tons of protein (and fill them up!).
There are a couple things I’d recommend to make this recipe turn out:
- The most important part of this recipe is the blender. If you don’t have a high-powered blender, you won’t be able to puree the nuts finely enough to create cream. I cannot recommend highly enough the Vitamix. We got ours as a wedding gift 12 (twelve!) years ago and it’s still going strong. I’ve used a BlendTec and I’ve used a Vitamix and the Vitamix just purees more finely than the BlendTec. The BlendTec is also a great blender, but Vitamix wins for superfine blend ability. Also it used to cost about $900 and now it’s in the $300 range. Either of these would be a great addition to your kitchen.
- Next, I love my Cuisinart food processor. If you have one, great, use it for this recipe! If you don’t and are ready to spend the money for one, there are some other great inexpensive options to finely pulse the nuts, dates, and cocoa. I love these mini choppers and they’re only $20. They are a great substitute.
- Springform pans are not necessary but really help this Chcoolate Cashew Cream Pie look lovely and stay put together nicely. You can definitely use any pie pan, but I love springform pans for the depth and size, as well as the nice clean edges it gives this pie.
- Cashews. Get some good quality cashews. Have you ever had nuts that tasted mealy and/or soft? You want a good quality nut. I like Emerald Brand, Costco, or Blue Diamond. You can choose salted or unsalted because the soaking gets rid of the salt anyway.
- Dates. A lot of people are scared about using dates in recipes (I’ll agree they look a little scary – heck, they even taste scary on their own). However, using them pureed in recipes gives them the effect of basic white sugar. You can puree them and add them to most anything like you would sugar. They’re a great non-processed, natural sugar source. I get the best quality dates at Costco. I’ve tried lots of others but Costco always seems to have the best quality dates (and they come in a large pack so you’ll have enough for this recipe.)
If you’re looking to cut sugar or even go off dairy, cashew cream is amazing because you can use it in sweet or savory dishes and it tastes just like cream. Just soak the cashews for a couple minutes in water, strain, and then puree in a high-speed blender. The cashew cream along with the nut crumb crust really makes this recipe – you must try this Chocolate Cashew Cream Pie!
- - 1½ c pecans
- - 7-8 medjool dates (pitted)
- - ¼ c cocoa powder
- - pinch sea salt
- VANILLA CASHEW CREAM LAYER
- - 1 c cashews
- - ½ c coconut oil, liquid
- - 4-6 medjool dates, pitted
- - ½ - 1 c water (as needed)
- - 2 tsp vanilla
- CHOCOLATE CASHEW CREAM LAYER
- - 1½ c cashews
- - ¾ c coconut oil, liquid
- - 8-10 medjool dates, pitted
- - ¾ - 1½ c water (as needed)
- - 2 tsp vanilla
- - ⅓ c cocoa powder
- For crust, put ingredients in food processor and pulse until just combined. You want ingredients to stick together. Press into the bottom of a 9-10" springform pan and put in freezer while you make the cream.
- Soak all cashews for 10 minutes and strain.
- Place 1 c. of the cashews in high powered blender - a VitaMix or a BlendTec are the best.
- Add ½ c water to start and additional ingredients. Blend slowly into a cream. If it's too thick to blend, slowly add water as needed. It will be hard to blend because it's so thick but blend it slowly and it will become creamy!
- Once it is a creamy mixture, pour into springform pan, on top of frozen crust.
- Return pie to freezer and chill until this layer is solid.
- For chocolate cream layer, repeat steps as with cashew layer. After cashes are soaked, add 1½ c. to blender with other ingredients. Blend until puréed and creamy. Add more water as you need. And if you need it sweeter, add additional dates as needed for sweetness.
- Pour on top of solid vanilla cashew layer and chill in fridge to set for several hours, or for 1 hour in the freezer.
- Store in fridge and enjoy this creamy treat! I love it served chilled.
I have made this Chocolate Cashew Cream Pie recipe so many times and love it with pretty much my whole heart (too extreme for a recipe? It’s really that good.) – It’s saved me when I need something sweet and really want to stay off sugar, dairy, and flour. I hope you love it too.