in an Almond Cookie Crust

This pie brings together deep chocolate, warm spices, and a subtle hint of heat for a distinctive flavor profile. The filling blends melted dark chocolate with walnut oil and date paste, giving it a smooth, rich texture without being overly sweet. Savored Joy’s signature Hot Chocolate Spice Blend adds a gentle warmth that plays well against the chocolate. The cayenne pecans bring crunch and a spark of heat contrasting perfectly with the silky filling. The Almond Cookie Crust is a crisp, nutty base that pairs beautifully with the chocolate and spices. Served chilled or gently warmed, it’s a dessert that stands out for its layered flavor and satisfying texture.

Prep Time:30

Cook Time:45

Total Time:45

Servings: 10

Ingredients

Crust

1 recipe Almond Cookie Pie Crust

Cayenne Pecans

½ Cup coarsely chopped pecans
½ teaspoon extra virgin olive oil
½ teaspoon coconut sugar
⅛ teaspoon cayenne pepper

Pie Filling

4 ounces 70% chocolate
4 Tablespoons butter
3 Tablespoons walnut oil
3 large eggs
¼ Cup + 2 Tablespoons coconut sugar
½ Cup Date Paste
½ teaspoon vanilla
2 pinches salt
2 teaspoons Hot Chocolate Spice Blend

Instructions

Bake Almond Cookie Pie Crust according to recipe linked in ingredient list. Set aside.
Preheat oven to 375.
Melt chocolate and butter in microwave. Stir in walnut oil and date paste (recipe link in ingredient list). Set aside.
In separate bowl add eggs, coconut sugar, vanilla, salt, and Hot Chocolate Spice Blend (recipe link in ingredient list). Beat on medium until well blended, stopping occasionally to scape sides and bottom with rubber spatula.
Add chocolate mixture to egg mixture and blend on medium low until just blended, scaping sides and bottom occasionally.
Add filling to pre-baked pie crust and bake 25-35 min until edges are very slightly puffy and center is just set. Check crust about 15 min in to make sure edges aren’t burning. Continue checking every 5 min thereafter. Once crust start to brown, cover edges with a ring cut from tinfoil to prevent burning.
Let pie cool completely and then refrigerate. Serve cold or heat individual slices if warm is preferred.

Author: Emily Haygood

Why I Love This Fudge Pie

It uses coconut sugar and date paste in place of refined white sugar (and in lower total amounts than typical).
This dessert has no refined white flour.
It’s easy to make.
The combination of chocolate and warm spices is one of my favorite things!
There are 12 plant varieties in this dessert.

Want more healthier dessert recipes?

Check out all of Savored Joy’s satisfying, desserts!

Fudge Pie with Warm Spices and Cayenne Pecans

in an Almond Cookie Crust