Everyday Dairy-Free Living

Cashew Tart with Chocolate Pie Filling

February 19, 2016
By: of Thrive
Prep 20 min
Cook 10 min
Yield 4


Cashew Tart Dough:

  1. Preheat oven to 325 degrees.
  2. Place the dry ingredients into a bowl and stir to incorporate (GF flour through salt).
  3. In another container, add all the wet ingredients and stir (cashew milk through vanilla extract).
  4. Pour wet ingredients into dry and stir until the dough comes together.
  5. Press the dough into the pie or tart pan, pressing from the center and up onto the sides until the dough is evenly distributed into the pan.
  6. Refrigerate for 15 minutes.
  7. Bake the crust for 25 minutes.

Notes: Allow the crust to cool completely before pouring in the filling.  You can eat it right away or refrigerate the pie until ready to serve. Serve with a drizzle of coconut cream.

Chocolate Pie Filling:

  1. Pour the coconutmilk into a saucepan and place on medium to low heat.
  2. Once it starts to bubble, start whisking in the cocoa, agave, vanilla, and salt.
  3. Add the pumpkin and then while still whisking, pour in the corn starch water mixture.
  4. Now add the chocolate chips and stir until they are all melted.
  5. Remove from heat and allow to cool.

Notes: This also works well as a frosting for cupcakes or as a pudding on it’s own. Add more corn starch to make a thicker pudding (about 2 Tbsp.)

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