Vegan Cashew Butter Silky Chocolate Pie

Step 1

Combine together soaked cashew nuts and water in a large microwave safe bowl. Heat in microwave for 1 minute. Transfer the heated cashew nuts and water into a high-speed blender and blend until smooth. If it forms air pockets during blending, stop the blender and use a rubber spatula to push and stir the pie filling to get rid of the air pockets.

Step 2

Transfer the blended cashew nuts into a bowl. Stir in 2 oz of melted chocolate and the remaining filling ingredients.

Step 3

Transfer the chocolate pie filling into an airtight container, cover with lid, and refrigerate for at least 2 hours.

Step 4

Preheat oven to 350 °F.

Step 5

Blend the dates in a food processor until it forms a ball. Add the remaining ingredients and blend until the mixture resembles moist sand.

Step 6

Transfer the dough into an 8” pie pan. Spread evenly on the bottom and up the side of the pie pan. Pat and press with hands to compact the mixture. Use a fork to gently poke some holes on the bottom of the pie dough. Bake for 10 minutes, remove from the oven, and then set aside.

Step 7

Remove the pie filling from the refrigerator before assembling the chocolate pie. Use a hand blender to blend the filling to achieve a fluffy texture. (see picture in post) Fill the pie pan with the filling. Let the pie rest in the refrigerator for another 2 hours before serving. This will make the cutting and serving much easier.

Step 8

Garnish the pie with melted chocolate and chocolate chips before serving.