Happy Birthday to all my fellow Capricorns! This Chocolate Cream Pie was made for you (and my wife, of course). Jen’s birthday falls on January 8th – I’m the 15th. Exactly 2 years and 1 week apart. And, it just so happens to be that my crazy siblings are both Capricorns – the 12th and 14th. Kinda crazy, I know.

Given the time of year, Capricorns can often experience birthday disappointment. Don’t get me wrong, I’m happy to be a goat but when your birthday falls right after the holidays, often you can feel like – “oh, another celebration?” For four weeks straight, we’re in indulging mode…holiday meals, cookies, indulgent snacks and of course, cake – at least, twice. Christmas, New Year’s Day, Jen’s birthday and mine all fall on the same day of the week, one exact week from one to the next.

Growing up, I was the cake maker and being the true cappy that I am, I insisted on making my own birthday cake most years (not much has changed). You see, I wasn’t into ice cream cakes in January and most store-bought cakes were just bad. For me, it was box mix and a plastic tub of frosting; butter cake or devil’s food cake – always chocolate frosting.

As years went on, it became easier to have one cake, one celebration. When Jen joined the cappy clan (that’s what we call our foursome), birthday celebrations became a must – for laughing, reminiscing and of course, our notorious sibling meetings. The year of my 35th birthday, we were fortunate to all be together. Wanting to switch it up, Jen suggested I make one of our all-time favorite desserts – this chocolate cream pie. My brother and sister instantaneously fell in love. So, now when we come together, this indulgent pie always seems to make an appearance.

<—- Can you tell, we take pie very serious 😉
[left to right: Joe 14th, Genna 12th, Jen 8th, Danielle 15th]

Let’s talk pie…

Crafted from nuts, dates and coconut cream, this vegan and paleo friendly pie is gluten, grain, soy and dairy free. Each layer compliments the other. The taste and texture – INSANE. One bite and you’ll sigh in sheer pleasure – I promise.

So, go make this pie for your favorite Capricorn – or just because. I’m sure it will be a welcomed surprise no matter who you share it with. But I’ll warn you – you’re going to need to practice self-control. If you don’t, you may just eat the whole damn thing. And while I could think of worse things one could do, go easy. Savor and relish in the bliss of each bite.

And, to my wife, best friend and lady love, Jennifer… Happy Birthday! You are my everything.

Chocolate Cream Pie (Vegan & Paleo)

Gluten, Grain, Soy & Dairy Free
Vegan & Paleo Friendly
Yields: (1) 9-inch tart or pie
12 servings

Use This

Crust

1 cup (4.4oz) raw walnuts

1 cup (4.4oz) raw pecans

¼ cup (.8oz) baking cocoa

¼ teaspoon sea salt

10-14 (6oz) medjool dates, pits removed (about ¾ cup packed)

2 tablespoons water

1 tablespoon coconut oil

Whipped Cream

4 cans (13.5oz) full-fat coconut milk, chilled overnight

¼ dark chocolate bar, for topping

Filling

1 cup (5.5oz) raw cashews

10-14 (6oz) medjool dates, pits removed (about ¾ cup packed)

¼ cup (.8oz) baking cocoa

½ teaspoon sea salt

1¼ cups canned coconut milk (from canned milk below)

Do This

Make Crust: Preheat oven to 350°F. In a food processor with the S blade, add walnuts, pecans, cocoa and salt; pulse 5 times. Add pitted dates and process until coarse and sand like. Then, while machine is running, add water and oil through shoot. Allow mixture to come together until a ball begins to form. Don’t over-process or you’ll wind up with nut butter. Take “dough” and form into a ball; place in center of 9-inch pie plate or tart pan. Working from the center, push down and up sides to form crust to shape of pan. Bake 13 minutes; let cool.

Prep Whipped Cream: In a small mixing bowl, carefully scoop out the solid coconut cream; cover and place in fridge. Use the leftover coconut milk (which is a milky liquid) for the next step. You’ll have more than you need – see quick tips below.

Make Filling: In the same food processor bowl (no need to clean), combine cashews, pitted dates, cocoa and salt; run until coarse. Then, slowly add 1 cup of the coconut milk through shoot. Process for 1-2 minutes; add remaining ¼ cup milk and process another minute till smooth and thick.

Assemble: Once the crust has cooled, add the chocolate filling. Place in fridge and chill for 6-8 hours. Don’t skip this step – the filling needs to set before you top it. Once set, use a hand or stand mixer to whip the coconut cream. Using a rubber spatula, begin adding the whipped cream to top (center) spreading evenly as you go around. Then, using a hand grater or vegetable peeler, grate chocolate to dust over entire top of pie.

Chill & Serve: Return pie to fridge for 2 hours to set, then serve.

Quick Tips: Use or freeze leftover coconut milk for smoothies, soup, hot cocoa, etc. The pie also freezes really well – thaw in fridge 2-4 hours prior to serving. You can also make mini 5-inch tarts – you’ll get 4-5.

Check out our Ingredient Essentials and Gear & Gadgets pages for ease in sourcing ingredients and equipment.

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