Halloween Chocolate Pies

Indulge in the spooky deliciousness of Halloween Chocolate Pies and creamy Cashew Chocolate Milk with this easy recipe.

Nutritional Values

*per serving

Energy 351 kcal
Fat 20.1 g
Carbohydrates 35.0 g
Fibre 3.1 g
Protein 5.3 g

*values are estimated and subject to change


For Cashew Chocolate Milk:

  • 1/3 cup cashew nuts
  • 1 1/2 tbsp cocoa powder
  • 1 tbsp maple syrup

For Halloween Chocolate Pies:


  • 170g dark chocolate
  • 230g coconut cream
  • Chocolate cashew pulps (after processed by Milky Plant)

Pie Crust:

  •  180g all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 115g cold dairy-free butter, cut into cubes
  • 2-3 tbsp ice water


For Cashew Chocolate Milk:

  1. Add all the ingredients to the blending compartment. Make sure not to pass the max line.
  2. Fill up the water tank with clean water.
  3. Press the start button and wait a couple of minutes for Milky Plant to works its magic.

Making the Pie Crust:

  1. Place flour, sugar, and salt into a food processor.
  2.  Pulse a few times to combine the dry ingredients.
  3. Add cold, diced dairy-free butter to the food processor.
  4. Pulse the mixture until coarse crumbs form with some pea-sized pieces. Stop mixing.
  5. With the food processor running, add 2-3 tbsp of ice water.
  6. Pulse just until moist clumps or small dough balls form.
  7. Remove the dough, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Baking the Pie Crust:

  1.  Preheat your oven to 200°C (392°F).
  2. Roll out the chilled pie dough on a floured surface to your desired thickness.
  3. Use cookie cutters to cut out the dough into the desired shapes for your pies.
  4. Carefully place the cut-out dough into a muffin pan, forming the pie crusts to cover the bottoms and sides of the muffin cups.
  5. Lightly brush the pie crusts with milk to promote a golden-brown finish.
  6. Bake the pie crusts in the preheated oven at 200°C (392°F) for 15 minutes.
  7. After the initial 15 minutes, reduce the oven temperature to 180°C (356°F).
  8. Continue to bake for an additional 25-30 minutes or until the pie crusts are golden brown and fully cooked.
  9. Allow the baked pie crusts to cool completely before filling.

Preparing the Chocolate Filling:

  1. While the pie crusts are cooling, prepare the chocolate filling.
  2.  In a separate bowl, melt 170g of dark chocolate and 230g of coconut cream together. Whisk until smooth.
  3. Add in the chocolate cashew pulps to the melted mixture and stir until well combined.
  4. Set the chocolate filling aside.

Filling the Pie Crusts:

  1. Once the pie crusts are completely cooled, it's time to fill them.
  2.  Carefully spoon or pour the prepared chocolate filling into each pie crust.
  3. Fill each pie crust with the chocolate filling to your desired level.
  4. Ensure that the filling is evenly distributed among all the pie crusts.
  5. Allow the filled pies to set, either at room temperature or in the refrigerator, until the filling has firmed up.
  6. Once the filling has set, your Halloween Chocolate Pies are ready to be served and enjoyed!

Halloween Chocolate Pies Recipe Video

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