Chocolate Velvet Pie

Coming up with this recipe was a ‘Eureka’ moment for me! Sugar-free, dairy-free and gluten-free, yet utterly delicious and oh-so-creamy, it ticks all my boxes even when at the mercy of pre-menstrual cravings or a life-disaster-induced bout of emotional comfort eating. Let me know what you think.


Chocolate Velvet Pie (makes 9.5 inch pie)

For the base:

2 cups mixed nuts
1/4 cup chopped dates
1/4 teaspoon vanilla essence
pinch salt

For the chocolate velvet:

3 cups cashew nuts (raw – soaked overnight)
2 and a half cups non-dairy milk (e.g. rice or almond)
3/4 cup maple syrup
1 teaspoon vanilla essence
good pinch salt
3oz good quality cocoa powder (or raw cacao powder)
3 tablespoons lecithin (can get this at most health food shops)
3/4 cup raw coconut oil


Pie base:

Blitz the nuts, vanilla and salt in a food processor until finely crumbled. Then add the dates bit by bit until the crust sticks together. Press firmly into a greased springform tin.

Chocolate topping:

Blend the cashew nuts, non-dairy milk, vanilla, salt, maple syrup and cocoa using a high-speed blender to ensure it is smooth and velvety in texture.
Then add the lecithin and coconut oil and blend well. Pour on top of the crust in the springform tin. Put in the fridge or freezer to set (about an hour).
Tip – you can add more or less cocoa depending on how dark you like your chocolate treats to be.



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