Chocolate Caramel Silk Pie


I’m still continuing my no added sugars (including maple syrup, agave nectar, etc.) kick (excluding my vanilla coffee creamer, I’m not a saint). So, I made a chocolate silk pie…naturally. I’m pretty sure it was one of those the more you can’t have it, the more you want it type of situations. I just had to have chocolate silk pie. It was tormenting me for weeks!

I know there are probably skeptics out there thinking that there is no way on earth one could make a chocolate silk pie without any sugar. Well, let me introduce you to dates. Those little mofos can do anything. I just replace granulated sugar with dates, one to one ratio. It’s pretty amazing. It works perfectly for recipes that are blended. Like this pie. So be a good girl, in a tempting world. 

“Kindness and politeness are not overrated at all. They’re underused. ”

— Tommy Lee Jones

This fudgy chocolate pie is sweetened with caramelly dates with a cocoa, almond, and oat crust. It’s also vegan and added sugars-free! It did not disappoint and is seriously the healthiest pie alive. It’s so thick and rich and creamy, it blew my mind! If you have an aversion to nuts, feel free to use whatever pre-baked pie crust you’d like.

Chocolate Caramel Silk Pie

This fudgy chocolate pie is sweetened with caramelly dates with a cocoa, almond, & oat crust. Vegan and added sugars-free! NOTES: The xanthan gum is optional but it really helps develop a silky creaminess. Be sure to get the tofu that is shelf stable in a small box. It needs to be the firm and silken variety. Crust adapted from Feel free to use whatever pre-baked pie crust you like.

Yield: 1 9″ pie


  • — Crust —
  • 1 cup whole almonds
  • heaping ½ cup rolled oats, dry
  • ¼ cup unsweetened cocoa powder
  • 3 Tbsp. erythritol (or sweetener of choice)
  • 2 Tbsp. whole flax seeds
  • 1 Tbsp. cornstarch
  • ¼ tsp. kosher salt
  • dash of freshly ground nutmeg
  • 2 Tbsp. olive oil
  • 2 Tbsp. plant milk
  • — Filling —
  • 12 oz. boxed firm silken tofu (be sure it’s silken!)
  • ½ cup unsweetened cocoa powder
  • 6-8 large medjool dates, pitted
  • 1 Tbsp. vanilla extract
  • dash of kosher salt
  • ½ tsp. xanthan gum (optional, but recommended)
  • ½ tsp. caramel extract (optional)

Cooking Directions

  1. Preheat oven to 350 F.
  2. In a food processor, add all the dry crust ingredients. Process until the almonds and oats are finely ground. Add in the oil and milk. Process until the dough begins to ball up.
  3. Press the dough into a 9” greased pie plate and bake at 350 F for 15 minutes. Remove and place on a wire cooling rack.
  4. Bring oven up to 375 F and clean out the food processor. Add all the filling ingredients. Process until very smooth, a few minutes. Pour into the pre-baked crust and bake at 375 F for about 20-25 minutes.
  5. Remove from oven and allow to cool slightly before refrigerating. Refrigerate for at least 1.5 hours before serving.

Dutch Word of The Day

Hospital –> Ziekenhuis ( zee-kah-house) literally translates to “sick house”

Good Deed of The Day

Have you heard of Veganuary? I hadn’t! It was started by a couple in the UK in 2013, encouraging people to try being vegan for the month of January. What a fantastic idea! Spread the word and visit their very informative site, here. 

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