This feature was sponsored by our friends at Nature’s Path. All opinions are my own.
This richly flavored Easy Chocolate Cream Pie is the perfect healthy dessert that’s made without gluten, dairy, soy or refined sugar and full of lots of flavor from bananas, coconut, pure maple syrup, cocoa powder, cashews, avocados and oats.
With the holidays behind us, we’re fresh into a New Year. I thought it would be fun to create a healthy version of Chocolate Cream Pie that’s easy and takes less than 30 minutes from start to finish. While I was making this recipe, I couldn’t help but google the definition of Chocolate Cream Pie because I’m a curious person, of course.
Wikipedia has a much different definition for a cream pie than I do, theirs is full of cream, flour, milk and eggs, which would make my stomach do cartwheels and I’d be nursing my belly for weeks after a bite. Their definition is quite different from my Easy Chocolate ‘Cream’ Pie but it looks and tastes just as good- probably even better because it’s healthy and full of flavor!
I started testing this recipe by making a crust made from organic (and delicious) gluten-free oats from Nature’s Path, as you can see below. They’re kicking off 2018 as time to cleanse, refresh and start anew, which is my philosophy as you’ve seen my recent 5 Day Reset that I created for all of you for free to reset your body just in time for the New Year.
This Chocolate Cream Pie may sound like dessert to you and it surely can be served as dessert but it can also double as a breakfast! How? Well, we all love organic oatmeal for a cozy, comforting and nourishing breakfast and that’s exactly what’s in this crust with a few other healthy ingredients. And the filling is refined-sugar free so there’s no added sugar to spike your blood sugar. The ingredients below are all ingredients you’d use in a breakfast muffin or smoothie but now they’re in the form of a pie!
I’m all about removing toxins from our bodies by eating organic so we’re not ingesting harmful pesticides and herbicides and other toxic chemicals that are sprayed on our food. Think of eating organic as getting all the goodness, and none of the glyphosate. I know that detoxing and removing toxins from your lifestyle can seem intimidating, which is why I wrote my book, Eating Clean, to help you take it step by step. But, you can easily start today by choosing organic foods like oatmeal to start your year off on the right food.
Plus, there’s no need to just sit and eat a bowl of oatmeal for breakfast when there are so many other ways to use oatmeal that taste delicious. When you get to the food store, think about reaching for these organic gluten-free oats instead of conventional (non-organic) oats to help support your body and detoxify naturally without chemicals. Speaking of other ways to use oatmeal, let’s dive into this Chocolate Cream Pie, shall we?
How to Make Chocolate Cream Pie
The images above show you the steps I took to make the pie crust using Nature’s Path gluten-free oatmeal packets. The first image shows the raw dough crust right out of the food processor after I added the ground flaxseeds and water. The second and third images show the crust hot out of the oven and nice and toasty and golden brown!
This crust can be used for any pie, any season. The trick is to make sure it’s set in the center when the time is up and that it’s no longer gooey and dough-like when it comes out of the oven. You may need a few more minutes depending on your oven but the below temperature and time worked perfectly for this crust.
How to Make Chocolate Cream Pie Filling
This filling is quite easy to make. The important thing to remember is that you must soak the cashews overnight in a bowl of room temperature water, to cover the cashews, and let it sit on your countertop. Then, the next morning, drain the soaking water, rinse the cashews with clean water and drain again. Pat the cashews dry with a paper towel or kitchen towel and then they’re ready to be used in this recipe. All you need to do is combine all the filling ingredients in a food processor and puree until very smooth. Super easy!
The below image is of raw cashews after they’ve been soaked in water overnight, drained, rinsed and dried. You’ll see that they’re more colorful and they’re much softer so that you can achieve the creaminess you’re looking for in this pie filling.
And to answer a few questions you may have before you make this Easy Chocolate Cream Pie.
Does Chocolate Cream Pie Need to be Refrigerated?
Yes, when you finish making this Easy Chocolate Cream Pie, I suggest you refrigerate it until ready to serve.
Can I Make Chocolate Cream Pie Ahead of Time?
Yes, you can make this recipe up to 24 hours before serving by keeping the filling and the crust seperate and covered in the fridge. Then, when you are ready to serve this recipe, you can remove both items from the refrigerator and pour the filling into the pie crust, add the coconut flakes on top and serve.
How Long is Chocolate Cream Pie Good For?
This pie will last for up to 5 days.
How to Store Chocolate Cream Pie
Store leftover pie in the pie dish covered in the refrigerator.
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This Easy Chocolate 'Cream' Pie is perfect for a healthy breakfast or dessert!
Gluten-Free Oatmeal Crust
Chocolate 'Cream' Filling
- 1 large avocado very ripe
- 1 large banana very ripe
- 2 large Medjool dates pitted
- 1/2 cup cashews soaked overnight
- 1 Tbsp. unsweetened cocoa powder
- 1/2 Tbsp. pure vanilla extract
- 1 Pinch sea salt
- 3 Tbsp. unsweetened coconut flakes
For the Crust
Preheat the oven to 350 degrees F.
Puree all the crust ingredients in a food processor until it forms a dough consistency. Transfer to a large bowl and add the ground flaxseeds and the water. Stir the mixture with a spoon and use your hands to ensure the flaxseeds and water mix into the dough evenly.
Transfer the dough to a glass pie dish and use your hands to spread out the dough on the bottom of the pie dish and about 1/2 inch up the sides of the pie dish. Bake in the oven for 25 minutes or until the crust is golden brown.
For the Filling
Puree all the filling ingredients in a food processor and puree until smooth. Transfer the filling into the baked pie crust and sprinkle with additional coconut flakes. Serve immediately or place in the refrigerator until ready to serve.
Store leftover pie covered in the refrigerator for up to 5 days.