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This pie is heavenly and a perfect addition to your Thanksgiving meal. The crust is light with a chocolate filling made with pecans. For sweeteners, date paste and some pure maple syrup are added to the filling along with lecithin to thicken it up. We use a non-gmo lecithin either made of sunflower or soy. For the glaze, we used lucuma powder mixed with coconut oil and lecithin. (Check the links below for additional information on lucuma and lecithin). Lucuma powder is one of those superfood powders that is rich in vitamins, minerals, fiber, and antioxidants. It's also gluten free and has a maple, caramel like flavor. If you don't have lucuma, you could use any glaze or leave it out. It does add a nice flavor to this pie, though. We froze our pie and will be eating it for Thanksgiving! So, from our family to yours, have a wonderful Thanksgiving!

Click on the image below to watch our video demonstration.

Chocolate Cream Pie: Makes one 9 inch pie

Crust:

3/4 cup almonds

1/2 cup pecans

8 dates

1/2t vanilla (we used vanilla powder)

1/8t sea salt

Process the almonds, and sea salt in a food processor until pretty fine. Add in pecans and process again. Add dates one at a time and vanilla until mixture sticks together. Place and form your crust in a 9 inch pie pan. You can put it in the freezer while making the filling.

Filling:

1 cup raw cacao powder

1 1/2 cups pecans

1/2 cup water

1/2 cup date paste* (see below)

4T pure maple syrup or other sweetener

1/2 cup melted coconut oil

1t vanilla

1/2t sea salt

2T sunflower lecithin

additional chopped pecans for top

Blend all ingredients, (except for additional pecans) in blender and blend until smooth. You may have to add more water if you don't have a high powered blender. Pour filling into prepared pie crust. Top with additional pecans.

Glaze:

4T melted coconut oil

1T sunflower lecithin

3T lucuma powder

1/2t vanilla (opt)

Mix all ingredients in bowl and drizzle over the top of the pecans. Refrigerate pie for several hours. Enjoy!

*Date Paste: Put 8-10 medjool dates, pitted, in a bowl and cover with water. Soak for at least 20 minutes. Transfer dates to a processor or blender and add about 1/2 cup or so of the soak water and blend until a paste forms.

Here are the links to some of the products we talked about: