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Chocolate Cream Pie


What you’ll need:

  • 2 bags Bakeology Chocolate Chip Cookie Bites low, 9 inch pie tin


What you’ll need:

  • 16 ounces bittersweet chocolate, finely chopped

  • 2 cups homemade cashew milk (blend 1⁄2 cup cashews + 2 cups water)

  • 2 tbsp arrowroot powder

  • 1 tbsp vanilla bean paste

  • 1⁄4 cup evaporated cane juice/cane sugar

  • 1⁄4 tsp cinnamon

  • Dash of sea salt

Preheat oven to 325 degrees. Put 2 bags of Chocolate Chip Cookie Bites in a food processor. Break down for 2 minutes. Use a measuring cup to press the crumbs into a low, 9 inch pie tin until firm (may take 5-10 minutes to get a really solid crust).


Melt chocolate and cashew milk in a double boiler over low heat, stirring constantly. Once melted, pour into a medium sized bowl.


Add arrowroot powder to chocolate mixture and whisk until combined. Then add vanilla bean paste.

In a small bowl, combine sugar, cinnamon, and salt. Add to chocolate mixture and whisk until well combined.

Fill pie tin with mixture and bake for approximately 20-30 minutes. Let cool then refrigerate for at least 3 hours.

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