Vegan Creamy Chocolate Pie
Delicious, vegan chocolate, family-friendly dessert straight from the 28 Day Weight Loss Challenge.
Servings Prep Time
12 15mins
Servings Prep Time
12 15mins
Ingredients
  • 1cup sunflower seeds(192 grams)
  • 1 medjool datesfresh, pitted (15 grams)
  • 1tsp cacao/cocoa powder(2 grams)
  • 1/2tsp cinnamon(0.5 grams)
  • 2tbsp coconut oil(40 mls)
  • 1 & 1/8cup full fat coconut cream(270 grams)
  • 100grams dark chocolate 70%melted
  • 1tsp vanilla extract(5 mls)
  • 1tbs psyllium husks(16 grams)
Instructions
  1. Line a 20cm round springform cake tin with baking paper.
  2. Make the pie crust by blending sunflower seeds, date, cacao/cocoa powder and cinnamon until it resembles coarse breadcrumbs. Add the coconut oil and blend until it just holds together
  3. Press the crust into the prepared tin, coming up the sides of the tin about 1-1.5cm. Place in the fridge while making the filling.
  4. Blend the coconut cream, melted chocolate and vanilla until smooth. Add psyllium husks and blend again to combine.
  5. Pour the filling into the crust, smoothing over the top with a spatula. Return to the fridge overnight to set.
  6. Slice into 12 pieces, using a knife run under hot water. One piece is one serve. Leftovers can be stored in an airtight container in the fridge for up to a week.
Recipe Notes

This recipes contains 188 calories per serve.

Print Recipe
Vegan Creamy Chocolate Pie
Delicious, vegan chocolate, family-friendly dessert straight from the 28 Day Weight Loss Challenge.
Course Desserts
Prep Time 15 mins
Servings
Ingredients
  • 1 cup sunflower seeds (192 grams)
  • 1 medjool dates fresh, pitted (15 grams)
  • 1 tsp cacao/cocoa powder (2 grams)
  • 1/2 tsp cinnamon (0.5 grams)
  • 2 tbsp coconut oil (40 mls)
  • 1 & 1/8 cup full fat coconut cream (270 grams)
  • 100 grams dark chocolate 70% melted
  • 1 tsp vanilla extract (5 mls)
  • 1 tbs psyllium husks (16 grams)
Course Desserts
Prep Time 15 mins
Servings
Ingredients
  • 1 cup sunflower seeds (192 grams)
  • 1 medjool dates fresh, pitted (15 grams)
  • 1 tsp cacao/cocoa powder (2 grams)
  • 1/2 tsp cinnamon (0.5 grams)
  • 2 tbsp coconut oil (40 mls)
  • 1 & 1/8 cup full fat coconut cream (270 grams)
  • 100 grams dark chocolate 70% melted
  • 1 tsp vanilla extract (5 mls)
  • 1 tbs psyllium husks (16 grams)
Instructions
  1. Line a 20cm round springform cake tin with baking paper.
  2. Make the pie crust by blending sunflower seeds, date, cacao/cocoa powder and cinnamon until it resembles coarse breadcrumbs. Add the coconut oil and blend until it just holds together
  3. Press the crust into the prepared tin, coming up the sides of the tin about 1-1.5cm. Place in the fridge while making the filling.
  4. Blend the coconut cream, melted chocolate and vanilla until smooth. Add psyllium husks and blend again to combine.
  5. Pour the filling into the crust, smoothing over the top with a spatula. Return to the fridge overnight to set.
  6. Slice into 12 pieces, using a knife run under hot water. One piece is one serve. Leftovers can be stored in an airtight container in the fridge for up to a week.
Recipe Notes

This recipes contains 188 calories per serve.