Chocolate Cream Pie

This decadent, no-bake pie can be whipped up in less than 30 minutes. Cacao nibs provide a rich, chocolate flavor to the raw crust and an extra flavor boost to the pudding-like filling, which holds its own against any tofu-based chocolate mousse.

Makes one 9-inch pie

What You Need For The Crust:

  • 1/3 cup cacao nibs
  • 1 cup pecans
  • 1 teaspoon cinnamon
  • Pinch of sea salt
  • 1 cup medjool dates, pitted
  • 2 to 4 tablespoons water (as needed)

What You Need For The Filling:

  • 3/4 cup unbleached cane sugar
  • 6 tablespoons cocoa powder
  • 6 tablespoons cornstarch
  • 1/8 teaspoon sea salt
  • 3 cups soymilk
  • 1 teaspoon vanilla
  • 1/3 cup cacao nibs
  • Sliced bananas or berries, cacao nibs, shredded coconut, chopped nuts, or dairy-free whipped cream (for garnish)

What You Do For The Crust:

  1. To prepare the crust, process cacao nibs in a food processor for 1 minute or until finely ground. Add pecans, cinnamon, and salt, and process for 1 to 2 minutes or until finely ground. Add dates and continue to process, adding water as needed, until mixture comes together to form a ball.
  2. Using your hands, evenly press mixture over the bottom and up the sides of a 9-inch glass pie pan to form a crust. Chill in the refrigerator.

What You Do For The Filling:

  1. In a medium saucepan, place sugar, cocoa powder, cornstarch, and salt and whisk until free of lumps. Whisk in soymilk and place over medium heat. Cook while whisking constantly for 5 minutes or until mixture is very thick. Remove from heat and stir in vanilla. Transfer mixture to a glass bowl and place in the refrigerator to chill for 15 minutes.
  2. Once mixture is chilled, stir in cacao nibs. Spoon filling into pie crust, smooth the top, and chill for at least 2 hours. Decorate with desired garnishes before serving.
  3. Variations: for mint-chocolate cream pie, add 1/4 teaspoon mint extract to filling. For chocolate-peanut butter cream pie, add 1/3 cup peanut butter to filling. 

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