Chocolate Cake Pie

This chocolate cake pie is as decadent as it looks with everything to be grateful for. Loaded with indulgence like plant protein, omega-3, fiber, vitamins and minerals that makes for a great post-workout snack or guilt-free dessert. You can poor batter into cupcakes or a pie. Naturally vegan, gluten-free, whole-food, plant-based goodness that's almost too good to be true.

sometimes I even add frozen cherries...

I ♥️ Chocolate Cake Pie
by Sarah Farsh July 24, 2019
  • 1/4 cup almond meal ⁣
    • or 2 small cooked Japanese sweet potatoes, blended with batter
    • or 1/4 cup oats
    • or 1/4 cup coconut flour
  • 1 can chickpeas, unsalted
  • 1/4 cup raw almond butter, unsalted
    • or 1 tbsp nut/seed butter of choice, and more potato or chickpeas to bind for less fat
  • 1/4 cup unsweetened cacao powder ⁣
  • 1 tsp baking soda or powder ⁣
  • 1 tsp ground dark roast coffee ⁣(I use grounds left from my morning coffee)
  • 1 tbsp flax seed⁣
    • or chia seeds
  • 1/2 cup pure maple syrup ⁣
  • 4 medjool dates⁣ 
    • or handful of raisins, more maple syrup or 1/4 cup monk fruit sugar
  • 1 tsp cinnamon ⁣
  • 1 tsp vanilla extract ⁣
  • pinch pink sea salt ⁣
  • unsweetened chocolate chips or chopped sugar-free chocolate bar
Preheat oven to 350. In VitaMix, blend all ingredients together accept for chocolate chips. Stir in chocolate chips after batter is blended together. Poor batter into a pie baking pan, or into cupcake tray with papers. Bake for 45min and cool for 7-10min before serving.⁣ 


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