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! I prefer using coconut sugar as a sweetener. If I were to use 1/4 cup coco sugar should I add the water as indicated for the stevia? If you have never use coco sugar, here is a link about it:
http://www.naturesblessings.com.ph/cocosugar.htm
Sorry, I haven’t tried. I guess add a little at first and add more as needed.
I made this pie for my boyfriend, and….oh my gosh. When I tasted my first slice, I literally said “oh my gosh, no way!” out loud by myself in the kitchen! It has the best texture, and perfect blending of flavors. It tastes like something you’d get at a fancy vegan restaurant! Love love love love love this recipe. I’ll absolutely be making this again. Thanks for another winning recipe, Katie! 😀
HI Katie
well I made this last weekend and I love it. Its the most amazing feeling … to have something so chocolatey and cold/refreshing … and not have that dreadful heavy I-ate-too-much feeling afterwards. A true result indeed.
Am off to look at the other recipes on your site. Great work. thanks for sharing!!
sarah xx
I just made this…but with a twist. Since I already made a chocolate pie today (Yay Pi day!) I turned this into a peanut butter and jelly pie. I used peanut butter instead of cashew cream, and almond meal instead of cocoa powder. I know, no chocolate involved but oh my god it’s amazing! THanks for everything you do!
Wow, I love your idea!!
OMG. Oh. My. Gosh.
I made this pie yesterday, and it is SO good! It was ridiculously easy to make, as well. Wow. I’m in love!
Just wanted to let my fellow Weight Watchers (I know I’m not the only one reading this!) know that I calculated the points for this– it’s 9 points for 1/8 of the pie, or 12 points for 1/6. Don’t know the calorie count since the new WW system doesn’t track calories, but I know this will be helpful for some. Thanks for the great blog, I’ve been making at least one of your desserts every week since I found it and have still been losing the baby weight! The deep-dish cookie pie is my favorite so far, I bring that to pretty much every dinner party and make people guess the secret ingredient. This pie looks awesome, though, and is waiting in my freezer right now!
Two for two today! I made your melty pizza hummus and this and they are both fantastic! I made this with the stevia packets and added 3 extra tablespoons of maple syrup because I didn’t have agave. I also used an Oreo cookie crust. I served it to my in-laws, who eat the SAD, and they LOVED this pie. My father in-law is diabetic and was happy to be able to enjoy a lower sugar dessert with us. I loved this pie too! Next time I think I will try cutting down the coconut oil just a little bit, to 1/4 cup, since there is already fat in the cashews. I will also try to make my own homemade crust next time. Thanks for another winner!
Made this again for dessert on Xmas eve but tried it with frozen cherries this time and it wasn’t quite as good as with strawberries. The pie is super soft when refrigerated but hard as a rock when frozen and I am often too anxious to wait the 20 min or so it takes to thaw a piece from the freezer so I think next time I may use a solid sweetener without the water (I use sweetener and the stevia) and see if it will allow it to be firm while kept in the fridge. I made my own oreo crust by processing vegan oreos and some earth balance but my crust wasn’t nearly as good as the official Oreo crust unfortunately.
No, I used my Kithenaid food processor. Do I need to use a vitamix with this recipe?
You shouldn’t, if you soak the cashews.
Just made this and am (im)patiently waiting for it to freeze. I made one adjustment, I used 1/4C (actually 1/3 C, because I grabbed the wrong measuring cup by mistake….ooops) of homemade date paste/syrup in place of the agave (I can’t eat agave). I also added 5-6 drops of stevia. I’m not sure how it tastes when it’s all set up and frozen, but I’ll tell you, I had a hard time keeping my fingers out of the Vitamix. I also used half dried prunes and half dates for the crust (ran out of dates, hahaha). I’m thinking the date paste will make it less sweet than the agave, which is fine with me, overly sweet is yucky. : )
I love your variation! Also, don’t you think they need to invent a Vitamix with blades that are easier to lick? 😉
Ok. So the pie has set up and been tested. Sooooo good. Very subtly sweet, which is what I like. SUPER rich and decadent. It’s almost like a cross between a high end fudgsicle/frozen pudding and ice cream cake. The filling would make KILLER fudgsicles!! Soooooo goooood! The date syrup worked really well for those of you who don’t want to or can’t use agave. And the 6 or so drops of stevia I used did NOT leave a bitter aftertaste or even a Stevia taste at all.
Speaking of Vitamix blades, my blade thingy came apart while I was blending the filling….WTF? Must have loosened them off and forgot about it, whoops. Had a bit of a chocolate disaster, which meant an unnatural amount of counter licking. Wouldn’t want to WASTE all that spillage, now would we? : )
I made a slightly modified version of this today and all I can say is O.M.G. I want to live on this and this alone forever and ever and ever. Thank you yet again, Katie. You rock!
I’m so glad you liked it! Haha I could live off of chococate pie too ;).
Hi Kate! This is my first time commenting on a recipe, and I have to say, I can’t think of one more deserving than yours to comment on!
I’ve never had much luck in the kitchen, especially where desserts are concerned, but with this strawberry/chocolate pie, I got to have my cake and eat it too! The first bite was an explosion of flavors, a bittersweet, delectably light, and fantastically sinful combination that even had my mom, who’s not a fan of vegan desserts, singing your pie’s praises (the 3 slices she ate also expressed, without words, her love of this decadent dessert. ^_^)
I just wanted to thank you for posting this recipe, for your whole webpage in fact; your shared genius allowed me to whip up at least one delicious concoction in the kitchen. Now I’ve been ordered to make this pie anytime we have company! I can’t wait to share such vegan delights with the rest of my non-vegan family!
Much love to you Kate!
Aw Ellie, your comment put a big smile on my face!
(And lol at first I accidentally wrote “pig smile’ :).)
I accidentally ran across your blog after a pinterest photo and I love it!!! Thank you for so many ideas! Any chance you can ballpark calories on some of your food? Thanks! Much health and wealth to ya ^^
I actually do include nutritional info for most of my other recipes :).
In light of desiring this recipe, as well as a lara bar- I have been enlightened enough by your blog to create my own recipe for Strawberry shortcake Lara Bars 🙂
So far-
1-1 1/2 tb Coconut butter
1/2 cup dried strawberries
1/3 cup cashews
1/4 dates
First cut 4-5 strawberries into slices and place in oven at 175 (or dehydrate) for 2-3 hours. Then add dates to processor, mix!! Add everything else, process and enjoy deliciousness 🙂
One idea I had, that I have yet to try out, is maybe using a cashew frosting, dates, cashews, and coconut oil, on top and then placing them all in the freezer to solidify the yummy goodness!
However, you of course are the queen bee of these wonderful desserts! But I shall let you know how mine turn out 😉
That sounds incredibly delicious! I am going to have to try your genius idea… I just need to find dried strawberries!
Hi Katie,
I’m really excited to make this for my son’s birthday this week using the ‘hot chocolate fudge crust’ but am just wondering if it will be difficult to slice and get it out of the pie dish. The fudge is so gooey that I can’t imagine I will be able to remove it neatly. Is it easier to do once frozen? Any suggestions?
TIA!
Hi Ellie,
I didn’t have a problem slicing it. But you might want to thaw a little after freezing so you can slice it better. And also you can up the ratio of nuts to dates in the crust if that part’s too sticky :).
Hi Katie,
I made this pie and the flavors were wonderful , I couldn’t stop eating it before I put it in the freezer. However, I think I let it freeze too long because now it is hard as a rock. From now on, how long would you recommend to freeze it before eating? I think I’ll just thaw it out, but I was worried about the consistency after freezing then thawing. Thoughts?
You can definitely thaw it and it should be fine! 🙂
Trying to make sure I do this right, as I can’t wait to try it. My problem is that 1 1/2 cups of the raw cashews I have is 200g. Do I go with that, or go with less in order to have the 150g?
I love, love love all your goodies. My sweet tooth family is happy with the recipes done without the extra sugar, and I feel relatively guilt-free eating Mini Chocolate Chip Breakfast Cookies everyday… all day. :o) The Pumpkin Brownies don’t even make it a day. I so appreciate what you do, and can’t wait for the cookbook too!
If you are ever in cooking in Austin, I would be happy to taste test for you. :o)
Sorry for the late reply!
I think either way will be fine! 🙂