Chocolate Silk Pie with Almond-Date Crust
Here’s a no-bake, gluten-free pie for you to enjoy this Thanksgiving or later this holiday season. I was inspired by the Almonds and Sea Salt in Dark Chocolate bar by Chocolove (found at your local co-op or fancy grocer). My roommate, Sara, told me about this no-bake crust recipe that she uses in a raw, vegan pumpkin pie. I adapted the chocolate filling recipe from the internets. Next time, I’m going to try this crust with a chocolate torte filling.
Crust:
- 1-1/2 to 2 cups pitted dates, roughly chopped
- 1-1/2 to 2 cups almonds (other nuts such as pecans, walnuts)
- A few tablespoons of water
Filling:
- 3/4 c. (1-1/2 sticks) butter, softened to room temperature
- 3/4 c. granulated sugar
- 3 eggs
- 1 tsp. vanilla
- 6 oz. bittersweet chocolate, melted and cooled
- Coarse sea salt, crushed
Separately process the dates and the almonds in a food processor; do not over process almonds. Mix dates and ground almonds in a bowl, add water a tablespooon at a time to help the dates and almonds stick together. Press the date-almond mix into the bottom of a pie dish, all the way up the sides. (Crust can be made ahead of time and kept in the fridge).
With the paddle attachment of a mixer, beat the butter and sugar until creamy. Add the eggs one by one, beating well each time. Add vanilla and melted chocolate. Pour chocolate filling into crust and smooth out. Sprinkle with extra chopped almonds and sea salt flakes (sparingly with the salt!). Store in the fridge until ready to serve.