This filling is from the Forks Over Knives Family Cookbook and is paired with the alternative pie crust recipe.
6 cups peeled and cubed acorn squash (or 2 15-ounce cans pumpkin)
1 1/2 cups date paste
1/4 cup unsweetened unflavored plant milk
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons pure vanilla extract
1/4 cup chopped pecans for garnish
This was fine for me, but the kiddos needed it a little sweeter. Next time I will add a little raw sugar or extra date paste. Otherwise, it was amazing!
Method: If using fresh squash, place a steamer basket into a sauté or saucepan. Add 1-2 inches water to the pan. Cover and bring to simmer. Place the squash in the steamer. Cover and steam until very tender when pierced with a fork. About 15 minutes.
Transfer the squash (or pumpkin if using) to a good processor and add the date paste, milk, cocoa powder, and vanilla. Blend until smooth.
Scrape chocolate filling into prepared and cooled pie crust and spread evenly. Chill for at least 1 hour. Decorate with pecans before serving.