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California Mud Slide Pie (raw, vegan, GF)

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Raw-California-Mud-slide-Pie33The California Mud Slide Pie… mmm, mmm good.  It is rich, creamy and full of chocolate passion.   There are many raw techniques to be learned from making this pie.  If you are new to raw desserts, it might seem overwhelming, but not to worry… in time all of the techniques used will become just as natural as any cooking technique that you are currently using.

For the crust I am using almonds and coconut instead of flour.  It is important to soak and dehydrate the almonds first. I provided a link below that will help you through that process.    The whole purpose behind this is to optimize digestion.   The dates are used as a binder and sweetener.  They will cause all the other ingredients to pull together forming a nice batter for the crust.

In the chocolate sauce I used raw agave nectar for the sweetener.  You can use your favorite liquid sweetener in place of the agave if you wish.  To help give the sauce some body and structure, coconut oil is used.  Coconut oil firms up with chilled.  This will help with part of the structure to the overall pie.

Now comes the fun part… the filling.  I highly recommend a high-powdered blender for this.  The goal is to create a smooth and creamy mouth feel.    There are several ingredients used in this pie to help give it a nice thick body.   Coconut milk and cashews give the pie a creamy base and firms up when chilled.  The raw cacao butter not only gives this pie a nice rich chocolaty flavor, it too firms up when chilled.    The lecithin is a natural thickener as well as an emulsifier.  So as you can see, each ingredient places a vital role.

This recipe is from my student hand book from Living Light Culinary Arts Institute

Ingredients: Make one 9 1/2” deep dish pie


  • 1 cup raw almonds, soaked and dehydrated
  • 2 cups shredded coconut
  • 1/2 cup raw cacao powder
  • 1/4 tsp sea salt
  • 1/2 cup packed Mejool dates, pitted

Chocolate sauce: yields 2 1/4 cups

  • 10 oz raw agave nectar
  • 1/2 cup raw coconut oil, melted
  • 1 1/4 cup raw cacao powder


  • 2 cups coconut milk (thick cream consistency)
  • 1 1/4 cup raw cashews, soaked 2 + hours
  • 3/4 cup raw agave nectar
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract
  • 2 Tbsp lecithin, powdered or liquid
  • 1/2 cup raw cacao butter, melted
  • 1/2 cup raw almond butter



  1. In the food processor, fitted with the “S” blade, process the almonds to a coarse meal texture.
  2. Add coconut, cacao powder, and salt and process just long enough to mix everything together.
  3. Add dates, dropping them through the chute of the food processor one date at a time.
  4. Process for 30-60 seconds or until the mixture sticks together when pinched.  Process until mixture is homogenized.
  5. Press crust into a pie pan or spring form pan. Set aside

Bottom layer:

  1. Blend the raw agave nectar, coconut oil and cacao powder  until smooth, pour 1 cup on top of the crust and allow to set in fridge.
  2. Set a side the remaining mixture – do not put in the fridge.


  1. Blend the coconut milk, cashews, agave, salt and vanilla in a high-powdered blender,
  2. Blend until well incorporated, then add in the lecithin and cacao butter while blending until mixture is smooth and homogenized.
  3. Pour 2 1/2 cups of the mixture into a bowl and refrigerator until it thickens.
  4. Add the almond butter to the remaining  mixture and blend briefly.  Put in the fridge to chill and set up.  The filling should be allowed to thicken until the consistency is that of loose cake batter.
  5. Remove the crust from the fridge  and spoon the two different batters onto the crust  in increments, one at a time.  Add the rest of the chocolate bottom mixture by spooning randomly on top of the pie.  I used a squeeze bottle for the chocolate but this isn’t necessary.  Take a chopstick and swirl them together.  Allow to set up on the fridge until firm.
  6. Pie should last 3-4 days in the fridge or in the freezer for several months.


Pour 1 cup of the chocolate into the bottom of the crust.  Place in the fridge
while you are preparing the filling.






I started by spooning the batter with the almond butter in it, into the pan.


The batter without the almond butter was a bit thinner.  That’s OK it will
all set up after chilling overnight.


I then placed globs of chocolate around the batter.


And kept alternating the batters with the chocolate until it was all used up.


Run a skewer stick through the batters, giving it that swirl effect.  Be careful
that you don’t disrupt the crust, dragging crumbs into the batter.


Place in the fridge overnight to chill and set up.





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2 thoughts on “California Mud Slide Pie (raw, vegan, GF)

  1. Amy says:

    Hi! I’m really enjoying trying your recipes! I’m not able to find cacao butter. Could I use more almond butter or melted coconut oil in place of that?

    • amie-sue says:

      Hi Amy, unfortunately raw cacao butter offers a unique and special quality that is very hard to replace. Almond butter (any nut butter) and coconut oil will not firm up enough the way cacao butter will. I realize that coconut butter will firm up in cooler temps but it doesn’t get as hard as the cacao butter. I usually order mine through Amazon. You can look at my Amazon store if you want to know the brand that I recommend. Have a great weekend. amie sue

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