Chocolate Cream Pie with Fresh BC Blueberries (Gluten-free & Vegan)

Chocolate Cream Pie with Fresh BC Blueberries

I’m baaaaaack! After taking a couple of months hiatus from the blog, I am back with a new fantastic recipe that is perfect for your upcoming summer BBQ party. I tell ya, if you’re the one who has been assigned desserts for the next pot-luck – this Chocolate Cream Pie with Fresh BC Blueberries is perfect! Decadent, creamy, cool and utterly satisfying, this pie will do the trick to win over the hearts of your friends and family. Of course, check about nut allergies before you bring it – wouldn’t want a serious allergic reaction to ruin your fun…

Chocolate Cream Pie with Fresh BC Blueberries

Who knew that chocolate and blueberries went so well together? Anyone? Anyone? Why have I never had this combo until now?!?!?!?! This combination is perfect, especially when the blueberries are fresh and from your local farmer. We have an earlier harvest season here on the West Coast compared to the East. And lucky us we get to have blueberries at a very reasonable cost so early in the summer.

Chocolate Cream Pie with Fresh BC Blueberries

Chocolate is back in my diet…in small amounts. How I was dealing as a new mother with no dark chocolate (or wine!) is beyond me! Seriously, as much as I love my kale, let’s be honest, it’s NOT chocolate. And everyone deserves some chocolate in their lives. I still have to watch my intake and not have too much or Baby A will be refluxing for several hours.

Every summer since we moved to British Columbia we go to an organic blueberry farm and pick blueberries. It’s only a half hour drive to get to the farm, which really is not far to have fresh blueberries in the fridge. We buy buckets full. And I mean buckets. Literally. My husband LOVES his berries and has to eat them every day. So we usually make to trips to pick, one near the beginning of the harvest and one near the end. The batch we buy at the end of the harvest gets pack and frozen so we can use the berries through the winter when the cost to buy them in the store is not affordable. It’s great for the family to get out picking, connect to nature and see how our food grows and gets to our table.

Chocolate Cream Pie with Fresh BC Blueberries

What about you and your family? Do you go blueberry, strawberry or even apple picking at harvest time?

Chocolate Cream Pie with Fresh BC Blueberries (Gluten-free & Vegan)
 
Ingredients
  • CRUST
  • 20 pitted dates, soaked 15mins in warm water
  • 1 cup raw pecans
  • ¾ cups raw walnuts
  • ½ cup cocoa powder (don't skimp on this part!)
  • ½ cup GF flour blend (I used Trader Joe's for this recipe)
  • ¼ tsp sea salt
  • 1 tbsp chis seeds soaked in ¼ cup water for 5mins until a thick gel
  • 1 tsp pure vanilla
  • 1 heaping tbsp coconut oil
  • CREAM FILLING
  • 1 cup raw cashews soaked in water for min 3hrs
  • ¾ cup full fat coconut milk (Thai kitchen's brand has mini cans that work perfectly)
  • ½ cup cocoa powder (again, don't skimp on this!)
  • ¼ cup coconut sugar
  • TOPPING
  • 1-2 cups of fresh, cleaned blueberries
Instructions
  1. Get your cashews soaking. Set aside and make crust.
  2. Soak your dates in warm water for 15mins. In a food processor with an 'S' blade, take your pecans and walnuts and grind them until it resembles a meal-like texture. Place in medium sized bowl.
  3. Next, take the soaked dates and drain water. Place in food processor and make into a paste, scraping sides with a spatula if necessary. Add to nut mixture along with remaining crust ingredients and mix until well blended.
  4. Preheat your oven to 375 degrees. Take a 8" spring-form cake pan and grease with a little coconut oil.
  5. Take your raw crust in a ball and place in the middle of the pan. Then gently press the dough around the bottom and sides of the pan until completely even & smooth.
  6. Bake for 10-15mins, keeping an eye on it so that it does not burn. When done, let cool completely still in the pan before you put your filling in.
  7. For the filling, drain water from cashews and place all cream filling ingredients in the food processor with and 'S' blade and blend until smooth. This can be done with a high powered blender as well. Once completely smooth, pour into cooled crust, cover tightly with plastic wrap and place in freezer for 4hrs to set.
  8. When ready to serve, remove spring-form and allow the pie to thaw for 30mins or longer if it was in the freezer for more then 4hrs. Pour blueberries on top. Using a sharp knife (run under hot water for 1min for a clean cut) cut into slices and serve. Enjoy!

 

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