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This vegan chocolate pie recipe gets its silky-smooth texture from an unexpected ingredient: steamed acorn squash. To save time, you can substitute canned pumpkin for the acorn squash; the filling won’t be as smooth, but it will still taste delicious.

From Forks Over Knives Family

Chocolate Pie


  • 1¼ cups regular rolled oats
  • ¼ cup cashews
  • ¼ cup sorghum flour
  • Sea salt, to taste
  • ½ cup pure maple syrup
  • 1 tablespoon vanilla
  • 6 cups 1-inch pieces peeled acorn squash (1 pound) or two 15-ounce cans pumpkin
  • 1½ cups Date Paste
  • ¼ cup natural unsweetened cocoa powder
  • ¼ cup unsweetened plant-based milk, such as almond, soy, coconut, or rice
  • 1½ teaspoon vanilla
  • ½ cup chopped pecans


  1. Preheat oven to 350°F. Line bottom of a 9-inch pie plate with parchment paper. In a food processor combine oats, cashews, flour, and salt. Cover and process until finely ground. Add maple syrup and the 1 tbsp vanilla. Cover and pulse until mixture starts to come together.
  2. Press about half of the mixture onto the bottom of the prepared pie plate, using moistened or floured fingers if too sticky to handle. Press the remaining mixture up sides, building up edge slightly. Prick crust in a few places with a fork. Bake 20 to 30 minutes or until light brown. Cool on a wire rack.
  3. For filling, place squash, if using, in a steamer basket in a large deep skillet. Add water to skillet to just below basket. Bring to boiling. Steam, covered, 15 minutes or until very tender. Remove squash; cool.
  4. Wash food processor and blade. In a food processor combine squash or pumpkin, Date Paste, cocoa powder, milk, and the 1½ tsp vanilla. Cover and process until smooth.
  5. Spread filling in baked crust. Chill at least 1 hour before serving. Sprinkle with pecans.

Comments (6)

(2.33 from 3 votes)
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Beani2 months ago
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Does anyone know what to use in place of sorghum flour? I have whole wheat, oat, and spelt fours.

J Saemenes3 months ago
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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.

Monica Barrington6 months ago
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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.

Melinda6 months ago
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Any substitute for the cashews (white beans? – Esselstyn pt.)

Steven, FOK Support6 months ago
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Hi Melinda, while the recipe hasn’t been tested as such, you could try white beans or tofu/silken tofu.

VB9 months ago
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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.

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Silky Vegan Chocolate Pie

about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

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