Creamy cacao pie with pecan crust

Prep Time 25 minutes
Cook Time --
Servings 8 servings

When brought to a birthday supper a few weeks ago, this creamy pie was a definite success, and every guest wanted to know the recipe! They were particularly surprised when they found out that it contained zucchini - but if you're serving it to kids, that can stay our little secret. Why the zucchini? It lightens up an already quite rich cashew-based filling, and can be used in a number of sweet desserts. Its neutral flavour works great with the bitterness of cacao. This recipe is a perfect go-to when it comes to birthday parties. You'll make everyone who tries it fall in love! Keep this vegan cream pie firm by keeping it in the fridge, or, if frozen. taking it out and leaving it on the counter for 30 minutes before you serve it.

How it's made: the crust



  1. Put the pecans in the bowl of your food processor and mix until they've become a fine powder. Add the rest of the ingredients and mix again.
  2. Press the crust into an 8" spring-form or mold lined with plastic wrap.
  3. Put the crust in the freezer and prepare the filling.

How it's made: the filling


  • 1 1/2 cups of soaked
  • 3/4 cup of grated zucchini
  • 1/2 cup of
  • 1/2 cup of maple syrup
  • 1/2 tablespoon of vanilla extract
  • 1/4 teaspoon of sea salt
  • 1/4 cup of melted coconut oil
  • 2 tablespoons of hazelnut butter (optional)


  1. In a food processor, mix the cashews until smooth, then add the zucchini, cacao powder, maple syrup, vanilla, sea salt and hazelnut butter. Mix until creamy and smooth.
  2. Add the melted coconut oil and mix again.
  3. Pour the filling into the pecan crust and refrigerate or freeze for at least 8 hours (or overnight).
  4. Serve and enjoy!
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.