Chocolate Pie with Raw Graham Cracker Crust
Crust Ingredients
  • 1 cup (100 g) walnut halves and pieces
  • ¼ cup (about 4) soft, pitted Medjool dates
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt
Filling Ingredients
  • 1 cup coconut cream* (see notes)
  • ½ cup (about 8) soft, pitted Medjool dates
  • 3 ounces dark chocolate, melted
  • ¼ cup melted coconut oil
  • 2 teaspoons vanilla extract
  1. To make the crust, in a food processor with an “S” blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.
  2. Transfer the crust mixture to a glass pie dish, and press it across the bottom and halfway up the sides.
  3. Rinse the food processor.
  4. In a small saucepan, heat the coconut cream just slightly.
  5. Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.
  6. Pour the filling over the crust and chill to set.
  7. When you’re ready to serve the pie, top it with whipped coconut cream.
  8. Store any uneaten pie in the refrigerator.
*For the filling, use the cream at the top of a can of separated full-fat coconut milk. To get it to separate, refrigerate a couple of cans overnight.
Recipe by gfe--gluten free easily at