Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
This recipe is great with butternut squash and dark chocolate. Does not taste good with pumpkin and/or regular chocolate – in fact it’s horrible using those ingredients!!! Crust recipe needs to be better.
I have missed chocolate pudding! This recipe was delish! For the crust I had almond pulp left over so I mixed almond pulp with one cup of nut butter and added dark chocolate chunks. More of a cookie crust with the chocolate pudding it was delicious! Adding to the list for Thanksgiving!
Absolutely terrible recipe…sorry:(
How long before the meal can this be made? Best way to store it?
I used acorn squash, and subbed honey for the date paste. It was delicious! It was difficult to shape the crust, which came out too hard for my liking, so next time I will serve this as a pudding. Loved it!
Does anyone know what to use in place of sorghum flour? I have whole wheat, oat, and spelt fours.
This was really bad, but we made it with canned pumpkin. Maybe the squash would make it better. We also doubled the recipe to make 2 pies and maybe that affected them in some way.
Gross. Terrible “chocolate” pie. The crust tastes really good but the filling has a very strong taste of pumpkin and it’s bland tasting. The date paste didn’t sweetened it enough. Total waste.
Any substitute for the cashews (white beans? – Esselstyn pt.)
Hi Melinda, while the recipe hasn’t been tested as such, you could try white beans or tofu/silken tofu.
This is quite satisfying for a chocolate craving. Lower fat recipe since filling is made from squash. We froze pie wedges for future savorings. Next time though will make a no-bake press-in crust as opposed to a baked crust as ours came out somewhat hard. (We did use dates in crust instead of all that maple syrup so perhaps that is why). Prefer dates due to higher nutritional density compared to maple syrup). A very good recipe! Thank you.