Looking for a decadent chocolate dessert to make for Valentine’s Day? Check out this incredible Vegan Fudge Pie, named for its delicious, fudge consistency.
You can dress it up with colorful berries or enjoy it as shown here. Regardless, you’re bound to have a hit on your hands!
So, what makes this Vegan Fudge Pie recipe a healthier alternative to other chocolate pies? First, it uses dates in place of white sugar, the latter of which is known to contribute to inflammation.
Alternatively, dates are rich in fiber, offering 8 grams of fiber in 100 grams of dates.  As a result, they’re known to support digestive health.
In fact, according to a 2015 study, eating 7 dates each day for three weeks significantly increased both bowel movements and stool frequency. Based on their findings, th researchers also surmised that consuming dates could even reduce the risk of colon cancer. 
This Vegan Fudge Pie also features plant-based protein in the form of walnuts in the crust and cashews in the filling.
But that’s not all. Consuming walnuts has also been linked to healthy weight management.
According to a 2017 study, eating 30 grams of walnuts daily not only supported weight loss efforts but also helped people improve their food choices and eat less junk food.
Plus, they were more successful at maintaining their weight loss compared to those who didn’t eat walnuts daily. 
Meanwhile, the cashews in the filling are rich in monounsaturated fatty acids (MUFAs), which are known to support satiety and the health of your heart, blood sugar levels, immune system, and bones.
As you can see, this Vegan Fudge Pie is full of nutrients and health benefits that you won’t find in other chocolate pies. So, it’s one you can eat with confidence yet never miss the original sugar-filled recipe!
Keep scrolling to get the recipe, which only takes 10 minutes of active prep time!
Vegan Fudge Pie
Makes: 8 servings
Time: 10 minutes (+ 2 hours cooling)
For the crust:
1 cup pitted medjool dates
¾ cup raw walnuts
½ cup raw pecans
¼ teaspoon sea salt
For the filling:
1½ cup cashews, soaked overnight then drained
¾ cup maple syrup
⅓ cup coconut oil, melted then slightly cooled
½ cup raw cacao powder
¼ cup vegan dark chocolate chips, melted then slightly cooled
1 tablespoon balsamic vinegar
1 teaspoon pure vanilla extract
1. To make the crust: In a food processor, pulse the dates, walnuts, pecans, and salt until well-combined. The mixture should hold when pinched.
2. Transfer the mixture to a tart pan and press firmly into the bottom and sides.
3. To make the filling: In a food processor or high-speed blender, combine the soaked cashews, maple syrup, coconut oil, cacao powder, melted chocolate, balsamic, and vanilla extract. Process until smooth.
4. Transfer the mixture to a pie crust and spread into an even layer. Lightly tap the pan on the countertop to get rid of excess air bubbles.
5. Transfer the pie to the freezer for 2 hours, or until set. Store in the refrigerator.