Vegan White Chocolate Pie

vegan white chocolate silk pie with raspberry drizzle and shortbread crust, glutenfree

5 from 5 votes

This vegan White Chocolate Pie is part pie, part candy, part ice cream, part cheesecake, and fully dreamy. A gluten-free shortbread crust cradles a filling of white-chocolate silk, and on top goes an easy but yummy raspberry drizzle.

Prep Time15

Cook Time10

Freezing time2

Total Time2 25

Course: Dessert, Pie

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 398kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

For the shortbread crust:

2.5 cups almond flour (superfine)
½ cup maple syrup
2 tablespoon coconut oil
1 teaspoon pure vanilla extract

For the white chocolate filling:

1 cup cocoa butter (also called cacao butter, chopped into small pieces)
2 tablespoon coconut oil
1 cup sugar (cane sugar works best here)
1 tablespoon pure vanilla extract
8 oz vegan cream cheese (at room temperature)
½ cup raw cashews

For the optional raspberry drizzle:

2 tablespoon raspberry jam
1 tablespoon water

Instructions

Make the crust:

Preheat the oven to 350 degrees F
Place all the crust ingredients in the food processor or a bowl and mix until they come together in a ball.
Remove the dough to a pie plate and pat the crust into it in an even layer, making sure you come up all the way up the sides.
Place the pie plate in the oven and bake 11 minutes or until the edges are light gold. Remove and set aside to cool.

Make the white chocolate filling:

Place the cocoa butter in a bowl along with the coconut oil and place the bowl on a saucepan with at least an inch of water in it. Turn on the heat. The cocoa butter will melt into a clear liquid. Keep stirring until there are no pieces of cocoa buttter remaining. Add the sugar to the bowl and turn off the heat after two minutes.
Blend the cashews with ½ cup water into a very smooth, silky paste. If your blender isn't powerful, you may need to soak the cashews first for at least 30 minutes.
Add the cashew paste to the food processor along with the cocoa butter and sugar mixture, vanilla extract and cream cheese. Process for a few seconds until everything is thoroughly incorporated into a very silky paste.
Pour the white chocolate filling into the prepared and baked pie crust. Freeze for at least two hours.
If making the raspberry drizzle, heat the raspberry jam in a saucepan with the water until smooth and fairly runny. Drizzle over the cheesecake before serving.

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