I am so darn excited to share this recipe with you! 1 - because it's a cold pie recipe - totally perfect for this hot summer weather, 2 - because it's chocolate and 3 - because it's freakin' delicious!!

Can all those chocolate lovers out there give me an AMEN!?              


I made this chocolate cream pie when we had the in-laws over for dinner last week. I'm so happy I'm all caught up on organizing my recipes, photos and blog posts. When I make a new dish, I write down the ingredients on a piece of near by paper and if they recipe is a hit I jot everything down on a blog post and save it as a draft, I then make the dish again, take pictures and add my "story" of the day.

Wasn't that a perfect cut? Look down. The chocolate didn't cave in or anything! Good ol' soaked cashews made it thick and creamy.

Serves 8

Prepare ahead 
- Place can of coconut milk - full fat in the fridge the day before
- Soak 3/4 cup raw cashews, covered in filtered water, for 4 hours

    ·         1 cups almond flour
    ·         1/2 cup oat flour
    ·         1/2 tsp. ground cinnamon
    ·         1/4 tsp. celtic sea salt, ground
    ·         1/2 tsp. baking soda
    ·         1/4 cup coconut oil, melted
    ·         1 Tbsp. filtered water

      ·         1 400ml. can coconut milk, full fat – cream only
      ·         1/2 cup raw cashews, soaked 
      ·         1/2 cup cacao powder
      ·         1 1/2 Tbsp. coconut oil. melted
      ·         1/4 cup pure maple syrup, unpasteurized honey, clear unpasteurized agave nectar or 7 drops stevia, to taste
      ·         3 Tbsp. carob powder


      • 1/4 cup raw cashews, soaked 
      • 6 Tbsp. coconut milk beverage or homemade almond milk
      • 1 vanilla bean
      • 1 tsp. pure vanilla extract
      • 1 tsp. liquid sweetener or 4 drops stevia

      1. Crust - Preheat oven to 350° F (175° C). Add all the dry ingredients to a large bowl and stir. Melt coconut oil and add water. Pour into dry ingredients and mix. Line your pie dish with parchment paper or grease with coconut oil. Add batter to the middle of your pie dish. Flatten with your fingertips, patting down in the middle, moving towards the outside. As you pat down the batter you will notice it going towards the sides, pat lightly at the base of the wall and form a wall going up the pie dish to the edge. Flatten outer rim with a fork. Bake for 15 minutes, no longer, on the middle rack. Take out of the oven and let cool before adding filling.

      2. Filling - Melt your coconut oil in a pan on low heat. Add chocolate chips, stir often and turn off heat once starting to melt. Stir until fully melted. Add coconut cream - from the can (save the water for a smoothie), 1/2 cup raw soaked cashews, cacao powder, melted chocolate chips and coconut oil, sweetener and carob powder to your high speed blender, vitamix or nutribullet. Blend until smooth. Pour onto pie crust until it almost reaches the top. Smooth out flat with the back of a spoon. If you have an extra, pour into a container and keep refrigerated as chocolate mousse. Place pie in fridge until ready to add topping.

      3. Topping - Add the remaining 1/4 of the soaked cashews, nut milk, vanilla bean, vanilla extract, liquid sweetener to your high speed blender and mix until smooth. Pour into a air tight container and refrigerate. When cold and thick, drizzle on top of chocolate filling.

      4. Cut into 8 pieces and serve cold.



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