Chocolate Cake Pie

This chocolate cake pie is as decadent as it looks with everything to be grateful for. Loaded with indulgence like plant protein, omega-3, fiber, vitamins and minerals that makes for a great post-workout snack or guilt-free dessert. You can poor batter into cupcakes or a pie. Naturally vegan, gluten-free, whole-food, plant-based goodness that's almost too good to be true.

sometimes I even add frozen cherries...

I ♥️ Chocolate Cake Pie
by Sarah Farsh July 24, 2019⁣

• 1/4 cup almond meal ⁣
• or 2 small cooked Japanese sweet potatoes, blended with batter
• or 1/4 cup oats
• or 1/4 cup coconut flour
• 1 can chickpeas, unsalted
• 1/4 cup raw almond butter, unsalted
• or 1 tbsp nut/seed butter of choice, and more potato or chickpeas to bind for less fat
• 1/4 cup unsweetened cacao powder ⁣
• 1 tsp baking soda or powder ⁣
• 1 tsp ground dark roast coffee ⁣(I use grounds left from my morning coffee)
• 1 tbsp flax seed⁣
• or chia seeds
• 1/2 cup pure maple syrup ⁣
• 4 medjool dates⁣ 
• or handful of raisins, more maple syrup or 1/4 cup monk fruit sugar
• 1 tsp cinnamon ⁣
• 1 tsp vanilla extract ⁣
• pinch pink sea salt ⁣
• unsweetened chocolate chips or chopped sugar-free chocolate bar

⁣Preheat oven to 350. In VitaMix, blend all ingredients together accept for chocolate chips. Stir in chocolate chips after batter is blended together. Poor batter into a pie baking pan, or into cupcake tray with papers. Bake for 45min and cool for 7-10min before serving.⁣