Cocoa Date Pie

From Our Case

Cocoa Date Pie

A deeply chocolatey frozen pie with a naturally sweet date-and-nut crust and a silky cacao–almond butter filling.

Better by Design Cacao Forward Thoughtful Sweetness Flourless
Total Time 8 hrs 30 min
Makes Makes one 9-inch pie; 16 slices
Kitchen Effort Worth the Project
Print Recipe

This frozen cocoa date pie is proof that thoughtful ingredients can produce a truly indulgent result. Dates provide the sweetness, while almond butter and cacao create a filling that is dense, creamy, and deeply chocolatey.

The press-in crust combines dates with roasted almonds, cashews, and pecans, giving each slice a satisfying contrast of silky filling and nutty texture. Because the entire pie is prepared ahead and frozen, it is especially useful when entertaining.

The recipe was introduced to us at Miraval Austin and inspired a Wesley’s version made in larger batches and sliced into bars. This pie-shaped adaptation brings the same idea back to the home kitchen.

Its Place in the Cookbook

From Our Case

This recipe is the home-kitchen adaptation of a treat we make for the Wesley’s case. Our version is prepared in larger sheets and cut into individual bars; at home, a pie plate provides a simpler way to create the same date-sweetened crust, silky cacao filling, and satisfying contrast of textures.

Step by Step

Instructions

  1. Prepare the pan. Line the bottom of a 9-inch pie plate with parchment paper, cutting it to fit as closely as possible.
  2. Make the crust. Place the dates, almonds, cashews, pecans, and vanilla in a food processor. Process until the nuts are finely chopped and the mixture holds together when pressed.
  3. Roll the crust. Transfer the crust mixture to a sheet of parchment paper and cover it with a second sheet. Roll it into a round slightly larger than the pie plate.
  4. Line the pie plate. Remove the top sheet of parchment and invert the crust into the pie plate. Peel away the remaining parchment, then press the crust evenly across the bottom and up the sides. Place the crust in the freezer while preparing the filling.
  5. Soften the dates. Place the chopped dates in a medium heatproof bowl. Bring the soy milk just to a boil in a small saucepan, then pour it over the dates. Let stand for 5 minutes.
  6. Blend the filling. Transfer the dates and soy milk to a food processor. Process for 1–2 minutes, scraping down the bowl as needed, until completely smooth.
  7. Add the remaining ingredients. Add the almond butter, cacao powder, vanilla, almond extract, and sea salt. Process until the filling is smooth, uniform, and glossy.
  8. Fill the crust. Spoon the filling into the prepared crust and smooth the top with an offset spatula or the back of a spoon.
  9. Freeze. Freeze for at least 8 hours, preferably overnight, until completely firm.
  10. Slice and serve. Let the pie stand at room temperature for 10–15 minutes before cutting. Slice into 16 portions and serve while still chilled.
Before You Begin

Recipe Notes

  • Use soft, moist Medjool dates for the smoothest filling. If the dates feel dry or firm, soak them in hot water for 10 minutes and drain thoroughly before measuring.
  • Natural, non-alkalized cacao powder keeps the flavor bright and fruit-forward. A high-fat cacao powder can also be used for a slightly rounder, richer filling.
  • The almond extract is distinct, so measure it carefully. For a subtler almond note, reduce it to ½ teaspoon.
  • For the cleanest slices, warm a sharp knife under hot water, wipe it dry, and repeat between cuts.
  • The pie may be wrapped tightly and frozen for up to three weeks. Let it soften briefly at room temperature before serving.
  • Because this recipe depends on several tree nuts, it is not suitable for anyone with a tree-nut allergy.

Make It With

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