They each have a buttery crust, rich chocolate filling, and a creamy vanilla topping, reminiscent of my husband’s favorite French Silk Pie, but these are better because they are dairy-free and naturally sweetened. The chocolate filling and vanilla topping get their creamy texture from raw cashews, which provide minerals like magnesium and potassium, along with healthy fats and fiber, to help keep this dessert truly satisfying. Paired with antioxidant-rich cocoa powder and heart-healthy walnuts, this pie is definitely an upgrade from the kind you might find in your grocer’s pastry case. Best of all, these pies are easily portion controlled. I don’t know about you, but I have a hard time stopping at one slice of pie, so I prefer establishing my portions from the get-go. This removes the temptation of cutting one slice that’s really the size of two! (I’ve been known to do that.) I chose to make these pies in my favorite 6 oz. ramekins, but after digging into this ridiculously rich dessert, I realized that this is still a pretty hefty portion, and quite a bit of nuts to consume in one sitting. So, you might prefer to divide this recipe into 8 individual shot glasses instead, for an even cuter individual dessert option! However you serve it, I hope your family enjoys this rich chocolate pie as much as mine does. — Healthier French Silk Pie (Vegan & Paleo) Makes 4-8 servings Ingredients: Crust: 1 cup raw walnut halves 1 tablespoon maple syrup 2 teaspoons melted coconut oil Pinch of salt Chocolate Filling: 1/2 cup raw cashew pieces, soaked in water for 2 hours 1/2 cup water 2 tablespoons melted coconut oil 1/4 cup cocoa powder 1/4 cup maple syrup 1 teaspoon vanilla extract Pinch of salt Vanilla Topping: 1/2 cup cashews, soaked in water for 2 hours 2 tablespoons maple syrup 3 tablespoons melted coconut oil 3 tablespoons water 1/2 teaspoon vanilla Directions: To prepare the crust, place the raw walnuts in a mini-food processor and grind them into a fine meal. Add in the maple syrup, coconut oil, and salt, and pulse again to combine. Divide the batter into the bottom of 4 ramekins (or 8 shot glasses), and press firmly to create a crust. Place the ramekins in the fridge to set while you prepare the filling. To make the chocolate layer, rinse and drain the soaked cashews, discarding the soaking water. Combine the drained cashews with the rest of the chocolate filling ingredients in a high-speed blender, and blend until completely smooth. Pour the chocolate filling over the crusts and return the ramekins to the fridge to set. Finally, prepare the vanilla topping by rinsing and draining the soaked cashews, then blending them with the rest of the vanilla topping ingredients until completely smooth. Pour the topping into a separate bowl, and place it in the fridge to set.
Once the chocolate filling has set (about 4-6 hours), spoon the creamy vanilla topping over each serving and sprinkle with fresh chocolate shavings, if desired. I used a small amount of the vanilla topping in the photos shown, so that you could see the chocolate layer, too, but feel free to completely smother the tops with vanilla, if you like! We tried it both ways, and they’re both delicious. You really can’t go wrong with this dessert. *Alternatively, you could skip making this vanilla topping and use Coconut Whipped Cream for a fluffier topping, if you prefer. Serve immediately, and dig in with a spoon so you get all three layers in each bite! If there are any leftovers, they should keep in the fridge for up to 3 days, just make sure to cover the dishes tightly to help prevent spoilage. Notes:
If you don’t care for cashews, feel free to try using blanched almonds or any other raw nut or seed, keeping in mind that the flavor will change slightly with modifications. It’s important that the nuts are raw, as roasted nuts will provide a stronger flavor that may distract from the chocolate and vanilla flavors. The nice thing about this dessert, though, is that you can taste the layers as you go! So, feel free to make changes as necessary, to suit your taste.
Coconut oil is essential for this recipe firming up, and the only other effective alternative I know of is real butter– a substitution which would make this recipe no longer dairy-free, but feel free to use it, if you prefer.
Feel free to use any nut you like for the crust– walnuts are my favorite, but pecans, almonds and macadamia nuts all work, too! (Omit the coconut oil when using macadamia nuts, as they will stick together without it.)
Enjoy! — Reader Feedback: Are you a fan of French Silk Pie? What’s your very favorite type of pie?
