Chocolate Cream Pie

With Easter just around the corner, I have chocolate on the brain. Everywhere you turn there are easter chocolates (I have quite the sweet tooth which does not help)! Instead of having Russell Stover Marshmallow + Caramel Bunnies (mmm these are my all time favourite candy which is trouble as they rebrand them every season- pumpkin, santa, etc!) everyday, I decided to make something healthier that is sweet but full of energy + nutritional benefits! No sugar crashes or energy spikes.

Raw Chocolate Pie



  • 1.5 cups cashews
  • 1 cup dates
  • 1 tsp pure vanilla or vanilla bean paste


  • 2 large avocados or 2 cups frozen avocado (PC brand)
  • 1 scoop vegan chocolate protein powder
  • 1/4 cup cacoa powder
  • 1/4 cup coconut sugar
  • 1/4 cup coconut, almond or cashew milk
  • 1 tsp pure vanilla or vanilla bean paste
  • optonal: 1/4 cup natural nut butter


  1. In a food processor, mix together the crust ingredients for at least 3 minutes. Once fully blended, place in a bowl to the side
  2. Next, mix together all of the filling ingredients in the food processor. Adjust taste if too bitter (example: add more coconut sugar, vanilla, nut butter, or even protein powder). It is okay to play around with it based on your own preferences! Place mixture into a bowl and in the fridge
  3. While the filling mixture is settling in the fridge, line your pie dish with the crust mixture. You can also get your hands slightly damp to make this process easier.
  4. Add filling into the pie evenly. Place in the fridge for at least 1 hour or the freezer for 20 minutes. Take out a few minutes before serving.




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