Lisa Fabry Nutrition & Yoga Therapy raw chocolate cream pie

Raw, Vegan, Sugar-Free Chocolate Cream Pie

This dessert is raw, vegan, sugar-free, carb-free, gluten-free – and yet….COMPLETELY, UTTERLY, DECADENTLY, DIVINELY DELICIOUS!

I guarantee you will not feel even a little bit hard done by on your gluten, dairy or sugar-free diet once you have a mouthful of this pie. For more sugar-free tips, have a look at our Sugar-free section.



  • 1 cup pecans or walnuts
  • ½ cup desiccated coconut
  • ½ cup raw cacao powder
  • ½ cup xylitol
  • ¼ teaspoon Himalayan salt
  • 1 tablespoon chia seeds, soaked for 20 minutes in ½ cup water
  • ¼ cup coconut oil


  • 1 cup raw cashews, soaked in water for an hour
  • ½ cup raw cacao powder
  • 2 tablespoons carob powder
  • pinch Himalayan salt
  • seeds of one vanilla bean
  • ¼ cup xylitol, dissolved in ¼ cup warm water
  • ¼ cup coconut oil

Decoration (optional): pecan or walnut halves

You will need six individual tartlet pans or one large pan. It will be easier to remove the tart if you have loose-bottomed pans, but it is not essential.


  1. Put all the Crust ingredients in a food processor and grind finely. Divide between the pans that you are using and, using the back of a spoon, press the crumb firmly into the base of the pan.
  2. Drain the cashews and add them, together with all the other Cream ingredients, to a blender jug. Blend as smooth as you can, using a spatula to wipe down the sides of the jug occasionally. Pour the cream onto the crust and spread out evenly.
  3. Decorate with nuts if desired and then chill in the fridge for at least an hour.

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