Raw Chocolate-Almond Butter Pie

Liana Werner-Gray

by | Updated: February 9th, 2018 | Read time: 1 minute

As much as everyone loves the aroma of pie baking on a cold, winter day, if that day happens to be a holiday, the oven is probably booked. While casseroles, sweet potatoes and other components of your celebratory meal bake, whip up this raw-vegan pie on the side. Healthier than any cookie-crust and gelatin-filled instant concoction constructed from a boxed mix, it’s consciously created with pure cacao chocolate and velvety almond butter, plus a surprise icing ingredient that adds extra smoothness and healthy fat!

Raw Chocolate-Almond Butter Pie

Raw Chocolate-Almond Butter Pie

Makes 16 slices


Filling & Crust
1 (14-oz.) jar (or 2 cups) almond butter
1/4 cup almond meal 
1/2 cup raw cacao butter 
2 Tbsp. cacao powder 
2 Tbsp. maple syrup
1 Tbsp. extra-virgin coconut oil

Raw chocolate icing
1 avocado
2 Tbsp. cacao powder
2 Tbsp. maple syrup 
Pinch salt


  1. In a saucepan over very low heat, melt cacao butter. Remove from heat and stir in almond meal, cacao powder, maple syrup and coconut oil.
  2. Pour mixture into pie plate greased with coconut oil and tilt to spread evenly across bottom.
  3. Freeze pie for about 20 minutes to harden base.
  4. To make icing, mash avocado, then add maple syrup and cacao powder and mix until smooth.
  5. Remove pie from freezer and spread on almond butter for filling. Top with icing.
  6. Refrigerate pie for 2 hours before serving.