Healthy No-Bake Oreo Cookie Pie-Chocolate Covered Katie

By Kathy C.

Ingredients

• Chocolate Pie Crust(gluten-free)--Doubled:
• 1 cup raw cashews or macadamia nuts (120g)
• 1/8 tsp salt
• 1/2 tsp pure vanilla extract
• 3/4 cup water
• sweetener of choice (such as: pinch stevia extract, or 1/2 cup dates, or 3 tbsp pure maple syrup or powdered sugar)
• 4-6 oreo cookies (or Healthy Oreos--see recipe for No-Bake Oreo Cookies)
• 4 tbsp cocoa powder (or cacao powder)
• 1 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
• 1 cup shredded coconut (unsweetened)
• 1/4 tsp salt
• scant 1 cup pitted dates (16 small dates)
• If you’d prefer, a store-bought crust will also work.
• (Less healthy option: 26 crushed Oreos + 1/4 cup butter or coconut oil)

Details

Servings 6
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

In a bowl, cover the cashews with water and let sit at least 3 hours, no longer than 8. Then drain.

Combine the drained cashews with the salt, vanilla, sweetener, and 3/4 cup water, and blend until smooth. (Blend a full minute if you have a Vita-Mix. This can technically be done in a non-high-powered blender if you blend a very long time, but I don’t know that it will ever be as smooth.)

Add the chocolate cookies and blend again, just enough to crush the cookies.

Pour into a prepared pie crust (see below) and freeze to set.
This healthy and vegan pie is best kept in the refrigerator. Or you can freeze it, but be sure to thaw fully before serving.

If you want a pie deeper than the one in the photo, you can easily double the recipe.

Chocolate Pie Crust(gluten-free):
Combine all ingredients in a food processor and blend. Then transfer an 8.5-inch springform pan lined with parchment paper. Using a piece of wax or parchment paper, smush into the pan and go up the sides. Then pour desired filling on top or refrigerate until ready to use.