Are you in love yet?
How about now?
Back when I was in high school, a few friends and I started a tradition of an annual “girls’ night” on or around February 14th. Going off to different colleges forced us to skip a few years, and new friends are added as others move away, but we’re still trying to keep up the tradition. This year, we met a few days before Valentine’s Day, to accommodate the girls with boyfriends… or husbands. (Wow, I feel old.)
One girl supplied the nailpolish, another was in charge of movies. (We ended up watching my favorite: Love, Actually.) Someone else brought wine (red, of course), and it was my job to bring the dessert.
(Surprised?)
Wanting to make something fun and fancy, I decided on pie—chocolate truffle pie. I just kept adding ingredients to the vita-mix, tasting as I went along (best part!). Here was the final, delicious result:
Chocolate Strawberry Truffle Pie
Ingredients
- 2 1/2 cups strawberries, or berries of choice (250g)
- 1/4 cup cocoa powder
- 2 tbsp dutch or additional regular cocoa powder
- 1 1/2 cup raw cashews or macadamia nuts
- 1/2 tbsp pure vanilla extract
- 1/3 cup virgin coconut oil
- 1/3 cup agave or pure maple syrup, or 1/8 tsp uncut stevia
- 1/8 tsp salt
Instructions
- In a bowl, cover the cashews with water and let sit at least 4 hours. Then drain and pat dry. Combine all ingredients in a Vita-Mix or high-powered blender or food processor. Only if using stevia, add 4 tablespoons water. Blend until a super-smooth texture is achieved. Taste and add more sweetener until desired taste is reached. Pour into a prepared pie crust (see below the next photo for a crust recommendation), and freeze.
Notes
(That’s not actually the hot chocolate crust in the photo. I ran out of time to make a homemade crust before the party. But if I’d had time, I would’ve made the hot chocolate one… An excuse to make this pie again!)
If you can’t have nuts, try this recipe: Nut-Free Chocolate Silk Pie.
(I’ve included the above link because I know many of my readers have nut allergies, and I’m sure people are going to ask!)
What do you think of raw desserts?
Although I seriously doubt I’ll ever become a raw foodist, some of my favorite desserts are raw: my fudge babies, mint-chocolate milkshakes, chocolate-raspberry cake, coconut cream pie…
I have an entire recipe category: Over 100 Healthy Raw Dessert Recipes.
Hi Katie,
My daughter and I love your recipes. I am excited for your cookbook. I find stevia bitter and gives an aftertaste. I have been using nectresse, monk fruit. do you think this is a good healthy alternative?
Thanks for your time!
Sherry in Pittsburgh
Sorry, I have never tried it.
Hi! I made this delicious-looking pie last night. It tasted pretty good, but mine did not come out as smooth and creamy as yours looks. Mine had a bit more of a grainy texture. It doesn’t look like anyone else had this problem (I just looked through all the comments to see if someone posted about this) so I was wondering if you had any suggestions. I soaked the cashews for about 5 hours and mixed everything in a food processor. Do you think I just need a higher powered blender to get the smooth consistency? (ps: I made it with the Hot Chocolate crust which was delicious. I don’t think I’ve ever eaten dates that tasted so good!)
Hmmm… what food processor do you have? I use my vitamix blender, but I know others have had success with a food processor. Maybe yours is too big to process smoothly?
The first time I made this pie, I used the soaked cashews method in a food processor (don’t have a blender) and my pie also turned out “grainy.” I could not get the pie to be smooth and silky, no matter how hard I tried. So, the next time, I just processed raw, organic cashews (not soaked) until they turned into cashew butter and the pie was *perfect.* Very smooth and creamy; looked just like Katie’s pictures. 😀 Quicker and easier than using soaked cashews too. I suppose store-bought cashew butter would work just as well. I only used 1 C of cashew butter and there was more than enough to fill the pie crust (I make a paleo/grain free chocolate crust.) Also, as a random side note, I tried this using raspberries, and I don’t really recommend it. All the seeds blended in with everything gave the pie a strange, bitter taste. It’s definitely best with strawberries, in my opinion.
I’m going to make this for a birthday. Is there a frosting recipe you recommend to go with it so I can write “happy birthday”?
Thanks!
Maria
I don’t think any of my frostings would be thin enough to write with 😕
Just in case, this is a link to all of my frosting recipes: https://lett-trim.today/category/healthy-frosting-recipes%3C/a%3E%3C/p%3E
Thanks! I already made it with the hot chocolate crust and YUM!!
I am going to give the Strawberry frosting a try. We’ll see how it goes :p
Thanks!
This looks amazing and I will make it for our guests this weekend!
Do I serve it frozen or let it thaw a little bit beforehand?
Thanks!
Yes, thaw it a little beforehand.
I was wondering whether there is a subsitute for cashew cream because I am allergic to nuts. 🙁
I saw your link to a nut free one,, but the other reason that I’m wondering is because I have the book Vegan pie in the sky (I’m not vegan, just allergic to dairy and nuts and raw egg) so I was looking for a substitute as I can’t have any of the cheesecakes! 🙁
Your link to the Hot Chocolate Crust doesn’t link to that-it goes to some chocolate nut ball-things. Where can I find the recipe for the Hot Chocolate Crust?
https://lett-trim.today/2012/05/13/ridiculously-easy-chocolate-pie-crust/%3C/a%3E%3C/p%3E
Katie,
I don’t usually interact on any blog that I follow, but I must say THANK YOU!! this truffle pie is so delicious, it combines three of my all time favorites: chocolate, almonds and strawberries! I paired this with your coconut chai milkshake turned in to ice cream and I’m still drooling….. Can’t wait for your cook book to come out and buy it. Thanks for such amazing recipes 🙂
Anyone know the nutritional info on this bad boy????
For some reason Stevia makes me sick to my stomach and faint.
I made this pie today. I don’t have a Vitamix so I used my regular food processor. It didn’t get very smooth; the cashews got down to a gritty consistency and wouldn’t grind any smaller, so I pushed it through a fine mesh strainer with a rubber spatula to remove the grit. It definitely helped! It’s in the freezer now so hopefully it still behaves without all the cashew particles I took out.
Hi Katie, I must say something – I used this recipe for this cake to participate in one event in my company. There is a Charity Cake fair – everyone bakes something, other people in the office buy the cakes, and the money goes to charity. This year there was additional contest for the participants, which was the award for the most tasty healthy cake… and I won 😀 you won in fact with the recipe, I only followed you 🙂 of course every time somebody asked for recipe, i was redirecting them to your website 😉
Aw wow, this really made me smile :).
I tried making this recipe, please do not use your ninja. I baby my ninja, only doing 5 second grinds at a time, i destroyed it before it could blend even slightly. It seemed to be really really really bitter, and tastes almost like aspartame? Maybe because I couldn’t get it blended all the way. So if you don’t have a high end processor, don’t do this recipe 🙁 I did soak my cashews for about an hour longer, not sure if that had something to do with it. If you can’t make peanut butter in your blender then don’t do it!
Do you think that i can use rapeseed oil for this? Coconut oil is so expensive…
It won’t set the same way. But I’ve never tried it so I don’t know if you might be able to sub it.
I just love this dessert! It looks so delicious! I think this dessert is suitable for my parents’ Anniversary 😀
Has anyone tried this with frozen raspberries? I just did and it came out very very sour (not bitter like dark chocolate). I followed the recipe exactly, and ended up adding a bunch of extra sweetener to it. Now it is done and I have a pie that tastes pretty much like raspberry sherbet with a little cocoa stirred in. Is it possible the measurement is different with frozen berries? I don’t have a way to measure it by weight, so I had to just measure 2 1/2 cups. Maybe the raspberries were just really sour? Or maybe raspberries have a stronger flavor than strawberries so they just drown out the chocolate? Anyone have any ideas?
Hi Katie
I just made this, and served it to my dad who is a diabetic. His comment was: I can’t believe I can eat something this yummy, and that is is good for me too. Make more!! 🙂 I loved it as well, and i am so sorry I left the rest with my parents, because I want some more right now!
Just made this using blueberries and almonds. It taste Great! doesnt look as smooth as yours but its probably the almonds or maybe I just need to toss my ninja and get a vitamix