Black & White Cream Pie

This recipe is a variation of Carmella Soleil’s Chocolate and Cream Charlotte, which is delicious, but is a little more involved. I liked the recipe and made a few changes / deletions to simplify it.

I’m not sure if it  should be called a cream  pie or a cheesecake…..If you  leave it in the refrigerator after it sets, it has the consistency of a cream pie. If you take it  out of the freezer about 30 minutes or so before eating it is a firmer consistency, like a cheesecake.  Either way this dessert is raw, vegan and delicious! No one will believe it’s made with nuts and avocados.
½ C. organic walnuts
½ C. organic pecans
2 Tbsp. cacao powder
¼ C. pitted Medjool dates, cut in quarters
1 tsp. organic vanilla extract
Process the nuts, cocoa and salt in a food processor until texture is fine.
Add dates and vanilla until mix is crumbly. Press the mixture between a couple of fingers, it should hold together. If not, add 1 or more teaspoons of water and process.


Chocolate Mousse Layer
2 medium avocados
½ C. agave
¼ C. water
5 Tbsp. organic cacao powder
½ tsp. organic vanilla extract
Pinch of salt
¼ C. melted coconut oil
Put all ingredients in a vitamix and process until smooth, using tamper as needed.
Place in bowl and set aside till ready to use.


Coconut Cream Layer
1 C. cashews (soak for 1-2 hours)
1 C. coconut milk 
3 Tbsp. agave
1 Tbsp. lemon juice
1 Tbsp. organic vanilla extract
½ C. melted coconut oil
Place all ingredients in vitamix and blend till smooth, use tamper as needed.
Place in bowl and set aside till ready to use.


Assembly Directions
1. Lightly press the crust mixture into the bottom of a 9″ spring form pan.
2. Pour half of the chocolate mousse, followed by half of the coconut cream onto the crust. Place in freezer till set and firm.
3. Repeat step 2. Place in freezer until completely firm.
4. Remove from pan and slice.
Place in refrigerator to soften before serving.



Since this springform  pan has a non stick coating I only use it for raw food desserts.


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