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! I love love love this recipe! I want to make it for my family ( to prove to them that healthy desserts CAN be delicious – they don’t belive in healthy eating :/ )
Anyhow im wondering if you maybe have the amounts in grams… Im not sure how many grams 1.5cup of cashews would be…and 1/3 cup coconut oil…
Thanks <3
oops i saw the g of cashews.. missed it before xD but im still not sure about the coconut oil
Made this for a tea party – truly amazing. Thank you for inventing the recipe.
Delicious! I just made this as a birthday cake to myself! Sadly though no one to share it ith since my family will not try RAW!! n. Will definitely make it again, thanks for sharing !
I wanted you to know that I made this for my synagogues’ sweets table for after the Rosh HaShonah services tonight. For the Jewish New Year it is traditional to eat good sweet things in the hopes that the year will also be good and sweet. I thought this would be a lovely addition. Thanks Katie, and may you be inscribed in the Book of Life for a sweet year, full of health, creativity, love, learning, charity, and prosperity.
Thanks for trying it 🙂
God bless you, CC Katie! It’s the fourth day I am enjoying this pie, and I can’t believe it was me who made something so outstanding.
It’s hard to get dates (both the fruit and the social activity, not that anyone asked) where I live, and I was out of Oreos, so I just made a no-bake soft crust from shredded coconut, sesame and poppy seeds blended with cane sugar and cocoa powder. It still came out delicious. It’s hard to mess up this one, isn’t it.
Do you have the nutrition facts for this pie please? I just discovered this website and love it so far!
Hi Katie, I really love all your recipes! I was wondering if there is a coconut oil substitution as it’s insanely expensive over in the Netherlands, Would any other oil work like canola ?
Hello and thankyou!
I am planning to make this for my husband’s birthday on Wednesday. We are going out for dinner, will it be ok if it is out of the fridge for more like 60-90 minutes, rather than 20?
Thanks 🙂
Yes, as long as you’re not in a super hot climate. It should be fine! 🙂
Hey! I have a quick question… I soaked my cashews overnight, since I didn’t have four hours in the evening, and tried this recipe this morning. Is it possible for cashews to “sour”? I keep adding more sweetener, but my attempt at this beautiful desert definitely has a hint of “funk”. ?? 🙁 I’m making this for my husband’s birthday… and I’m afraid I’ve ruined it! Any suggestions?
Yes, rancid cashews are unfortunately quite common! Do you have any of the raw cashews left? What do they taste like raw?
Oh yeah… I didn’t even think about that! Unfortunately no, I didn’t have any of the raw cashews left, but I didn’t taste them before I soaked them either so that could definitely have been it! Duh – that makes perfect sense! Thanks, I’ll have to try this one again (and check the cashews FIRST!)
How long do you have to freeze before you can serve?
Hi Katie! I would love to try your recipe but unfortunately can’t really afford to buy virgin coconut oil; can I still sub it with butter? If not, what else can I use? Canola oil? Thanks so much in advance.
I CANNOT wait to try this! It looks beautiful and sounds delicious!
Do you know how many mini pie tins this recipie would fill? I’d love to make this for little holiday treats. ♡
Thank you so much for your inspiriting blog. I’m a sweetaholic myself and your recipe’s together with the photos are excellent. I’m not having much time on my hand right now but I sure will come back to visit your blog sometime soon. Kind Regards, Monika 🙂
Wow, I did everything wrong and it was still delicious! I used macadamia nuts because that’s what I had on hand, only soaked them 2hrs and after blending with my cheap old smoothie maker (gotta upgrade) it was a gritty weird mess, I almost tossed it out at that point but after freezing the texture was perfect. All I had on hand was stevia with maltodextrin added (not the uncut stevia) so I just added it to taste. It was awesome! Thanks Katie
I really hope that I get an answer.so I got the whole recipes finished in at the very end you said freeze. So I did just that. I put the desert in the freezer.and there it sat until it froze, rock solid. Unedible unless I wanted to eat a giant pie popsicle!a Delicious one at that.so how long do I freeze it 4? And what do I do with leftovers. Can it be refrigerated. Will it harden enough to be edible if it is in the refrigerator?thank you for your time. I have never made anything like this before so am sort of dum to it all! Please help!
If you freeze it, the directions say to thaw before serving. So just freeze and then take it out a few hours before you wish to serve. Hope that helps!