Deep rich chocolate, creamy with cashews and hinting of cinnamon, vanilla, and espresso, this chocolate honey pie with cinnamon graham crust is a new, better than ever, enhanced update of one of my long-time favorites.

This rich, healthy-ish pie begins with a press-in crust made with cinnamon graham crackers, maple syrup, and vegetable oil. All the filling ingredients, raw cashews, Dutch process cocoa, honey, coconut oil, arrowroot flour, and flavorings are blended until smooth, whisked and cooked until thickened, and poured into the pre-baked crust. Pretty straightforward.

Have you noticed my current enthusiasm for cashew cream as a dairy stand-in? Like cashew cream in vegan kiwi lime avocado pie, cashew creamy spring greens soup, and now cashew chocolate cream pie?

I’m not alone in this nut-milk craze. Cashews blended with water, known as cashew milk or cream–for sauce, or soup, or pie–is definitely riding a wave of awareness of the health benefits of plant-based diets.

Cashew cream has been around forever in the health food world. Looking back, when I was a hippie chick learning to cook natural vegetarian whole foods, I used to make this same arrowroot-thickened cashew and chocolate honey pie.

In those days I made it with carob powder! What in the world is carob powder? It’s ground from a tropical tree pod, and vaguely resembles chocolate. Health food bakers subbed it in for cocoa, so I followed along. Yeah, Robbie and I even had a honey-frosted carob wedding cake!

After years as a pastry chef, I’ve circled back to making naturally sweetened “healthier” desserts.  And now we know that dark chocolate is actually quite nutritious. To hell with carob—it didn’t cut it for me anyway!

So, you know what I ate for breakfast? A very comforting creamy slice of chocolate honey pie with cinnamon graham crust!!

Chocolate Honey Pie with Cinnamon Graham Crust recipe notes:

• In keeping with the dairy-free filling—this pie is finished with coconut whipped cream made with coconut cream. Substitute dairy whipped cream, if you prefer.
• Make it vegan: Replace maple syrup or organic cane sugar for the honey.
• Make it gluten free: Substitute gluten free graham crackers, or make a gluten free crust, like this pecan crust.

Wishing you a fabulous week–get in the kitchen and cook something chocolate!

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Chocolate Honey Pie with Cinnamon Graham Crust

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Cashews, chocolate, and coconut oil together make a creamy dreamy pie filling, rich, but not too rich to eat for breakfast! Serve with the coconut whipped cream in this recipe, or with dairy whipped cream. Makes one (9-inch) pie--8 to 10 servings.

Cuisine: Dairy Free

Author: Letty's Kitchen

Ingredients

Crust:

• 12 whole cinnamon graham crackers
• 3 tablespoons vegetable oil
• 3 tablespoons maple syrup

Filling:

• 1 cup raw cashews
• 2 cups water
• ¼ cup coconut oil, melted
• ½ cup honey
• 6 tablespoons arrowroot flour
• 1/3 cup Dutch process cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon instant espresso coffee powder
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract

Coconut whipped cream:

• 1 can unsweetened coconut milk refrigerated overnight (see note)
• 1 tablespoon honey
• ¼ teaspoon vanilla extract

Instructions

1. Place the cashews in a bowl. Pour boiling water over, to cover. Let soak while you prepare the crust.
2. Preheat oven to 350° F. In a food processor grind the crackers into fine crumbs. Mix in the oil and maple syrup, pulsing until incorporated. Press evenly into the pan, extending up the sides and forming a bit of an edge. Bake 10 minutes. Cool completely.
3. Drain and rinse the cashews. Put them in a blender with the water, coconut oil, honey, arrowroot, cocoa powder, cinnamon, espresso powder, and salt. Blend until very smooth, 3 to 4 minutes.
4. Pour into a saucepan. Over medium-high heat, whisking constantly to prevent sticking and lumps, cook the filling 7 to 10 minutes, until fairly thick. Remove from the heat. Fill a large bowl with ice and nest the saucepan in the ice. Whisk the filling every few minutes, until cool to touch. Whisk in the vanilla. Pour into pre-baked crust. Cover with plastic wrap and refrigerate until cold, at least 4 hours.
5. Serve with Coconut Whipped Cream, dusted lightly with ground cinnamon.

To make Coconut Whipped Cream:

1. Refrigerate or freeze a metal mixing bowl and whisk attachment for 15 minutes before opening the can of coconut milk.
2. Open the can of coconut milk, being careful not to shake it. Scoop coconut cream solids into the cold mixing bowl. Reserve remaining liquid for smoothies.
3. Beat the coconut cream on medium speed until soft peaks form, 3 to 5 minutes. Add honey and vanilla extract and continue beating until the cream holds its shape, another 3 or so minutes.

4. Decorate the pie with a piped border, or dollop spoonfuls of cream onto each pie slice.

Recipe Notes

You want the coconut milk to be very cold, so that the solid coconut cream separates from the liquid.

**This is an update, newly enhanced with cinnamon and deeper chocolate flavor, of the Chocolate Honey Pie recipe I posted 3 years ago.  With new photos as well. Below, for comparison’s sake, you’ll find a photo from the old post.