Thursday, February 20, 2014

Chocolate Fruit Cream Pie With Chewy Brownie Crust (Raw)

This dessert is addicting to me like none other.  I felt the urge to eat some of this pie when I was taking photographs of it.  As temping as things may be, you have to resist some things in life, right?  A family member and I were teasing someone on how you have to resist eating junk food on a diet. They responded by saying, "I'm on a donut diet."

This pie is sweet and rich with a light fruity flavor.  The crust is chewy and thick, but I have to say that it is one of my favorite parts, and it will probably be yours too!  This tasty dessert may look hard to make, but it's as easy as pie.  This brownie crust doesn't have any nut chunks in it--I purposely did that.

Chocolate Fruit Cream Pie With Chewy Brownie Crust (Raw)

Chewy Brownie Crust


  • 2 cups almond flour
  • 2 tbsps cacao powder
  • 2 tbsps coconut nectar
  • 12 dates (soaked for an hour)

1. Line the bottom of a medium sized springform pan with a circular piece of parchment paper.

2. In a food processor, blend the dates until they form tiny chunks.  In a bowl, mix all of the ingredients together and firmly press down on the bottom of your springform pie pan.

Fruit Cream Filling

  • 1 cup cashew butter
  • 1/2 cup coconut butter 
  • 1 cup cherries (frozen)
  • 1 cup peaches (frozen)
  • 3/4 tsp vanilla extract
  • 3 tbsps coconut nectar

1. Leave the peaches and cherries out for 20 minutes to lightly unthaw.  In a food processor, blend the frozen fruit into small chunks.  Take the frozen fruit out and place the fruit in a small bowl and set aside.

2. Add all of the ingredients in the food processor, except the fruit.  Blend until creamy and smooth.  Pour the chunky fruit pieces back into the food processor and blend together.  Pour the filling into the springform pan and place it into the freezer for 3-4 hours.

3. Take it out and grab a butter knife and gently move it through and around the edges of the inside.  (This helps the filling not stick to the edges of the pan.)

Chocolate Drizzle


  • 2 tbsps of your favorite nut butter (I used cashew butter)
  • 2 tbsps coconut oil
  • 3/4 tbsp coconut nectar
  • 1/2 tbsp cacao powder

1. In a small bowl, mix all of the ingredients together.  

2. Place the chocolate sauce in a baggie and cut a hole in the end and drizzle it on top of the pie.  This Pie is best served cold, so place the pie in the fridge until it's ready to serve.

Note: there will probably be extra chocolate sauce for whatever you like.

1 comment:

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