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  • Prep-time: / Ready In:
  • Makes 9-inch pie

See who at the table can guess the secret ingredient of this heavenly vegan mousse pie: acorn squash. For best results, give the pie plenty of time to chill in the refrigerator so that it has time to set.

vegan pies

Ingredients

CRUST
  • 2 cups rolled oats
  • ½ cup date paste
  • ¼ cup raw cashews
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon ground flaxseed
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon sea salt (optional)
FILLING & GARNISH
  • 4 cups 1-inch acorn squash cubes (2¾ pounds unpeeled or 1¼ pounds peeled and seeded)
  • ½ cup unsweetened cocoa powder
  • 1 cup date paste
  • 1 tablespoon pure vanilla extract
  • 1½ teaspoons tahini
  • Fresh strawberries or raspberries (garnish)

Instructions

  1. To prepare crust: In a food processor, combine the oats, date paste, and cashews; pulse a couple of times to break down the mixture. Add cocoa powder, flaxseed, vanilla, and salt, if using. Process until dough becomes crumbly. (It’s fine if dough doesn’t completely bind together; do not add water.) Transfer to a 9-inch tart pan with a removable bottom. Press the mixture into the base and all the way up the sides of the pan.
  2. To prepare filling: Steam the squash in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 20 minutes. Remove from steamer; transfer to a bowl to cool.
  3. In a blender, combine the squash, cocoa powder, date paste, vanilla, and tahini; blend until smooth and creamy.
  4. Pour the filling into the pie dish. Chill overnight, or at least 4 hours, covered.
  5. Garnish with berries just before serving.

Comments (4)

(5 from 2 votes)
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Georgetta2 months ago
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Mine came out too runny. Followed the directions exactly. Not sure why.

Bonnie7 months ago
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Can anything be subbed for the cashews? Can’t do nuts.

Marg1 year ago
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I would appreciate a calorie count. Thank you

Noelle1 year ago
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This is SO good – I dream of it and keep an acorn squash at the ready always!

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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 darshanaskitchen.com for more.

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