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    Home / Recipes / Cakes, Pies & Cupcakes

    No Bake Chocolate Pie (healthy chocolate pudding pie)

    Nov 4, 2020 · Updated: Jun 29, 2023 by Dee Dine · Affliate links disclosure.

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    overhead of chocolate pie
    side view of chocolate cream pie slices
    slices of chocolate pie

    No bake chocolate pie, healthy, creamy and dairy free. This easy chocolate pudding pie is rich in protein, fiber and easy to chill, ready for a delicious and decadent, ready quickly for a celebration or just dessert.

    side view of chocolate cream pie

    This no bake chocolate pie has an oat and almond flour crust, and a simple filling made with 5 main wholesome ingredients. Like my chocolate peanut butter pie and my chocolate avocado tart, this healthy chocolate pudding pie is easy to make and perfect for holidays or an every day dessert. Dress them with sugared cranberries and sugared blueberries, or just frosting rosettes.

    Why You'll Love This

    The chocolate pie of your dreams. The chocolate filling is astonishingly delicious - rich, velvety and sweet but not too sweet. Paired with the almond flour crust, it tastes like a chocolate pudding on a cookie.

    Nutrition is high. This healthy chocolate pie will make you feel great because of the dates which are high in iron and fiber, and won't spike blood sugar, and the protein which reaches 8 grams per slice.

    Quick to make. This healthy chocolate pie can be put together in a few hours. Make it ahead by days for holidays.

    Ingredients

    For the Crust

    • Rolled oats. Rolled oats are naturally gluten-free but if gluten free is important, look for a brand that assures no cross contamination at the plant.
    • Almond flour. Out of the bag, tastes like a cookie. Oat flour also works here, but not coconut.
    • Nut butter. Any flavor works, but be sure it's the healthier type with only nuts and oil as ingredients.
    • Coconut oil. Needed as a binder; use refined coconut oil to remove coconut flavor.
    • Maple syrup. Or any liquid sweetener such as date syrup, agave, monk fruit syrup.

    For the Chocolate Pudding

    • Coconut milk. Use canned, unsweetened and full fat, at room temperature.
    • Dates. Soak them and pit them.
    • Chocolate chips. This is the chocolate source so look for a quality brand, with about 70% and up.
    • Nut butter. As above, any flavor works but be sure it's the healthier type.
    • Maple Syrup. Or use your favorite liquid sweetener.
    • Arrowroot or cornstarch. Needed for a firm texture. You can leave it off but you'll have to freeze longer to get a stable texture, and you will have to serve straight from the refrigerator.

    Equipment Needed

    • Measuring cups and spoons
    • Food processor or blender for the crust
    • Blender for the filling

    chocolate pie ingredients

    Slice of healthy chocolate cream pie.

    Steps to Make

    Start with Preparations

    1. First soak the dates in boiled water for about 3 minutes to soften. Be sure the coconut milk can is at room temperature, and shaken hard to avoid any separation of cream and milk. Grease a tart pan with coconut oil.

    Make the Crust

    1. Process crust ingredients in your blender or food processor. Press into a pan and chill.

    Make the Pudding Filling

    1.Microwave the chocolate chips for one minutes in the microwave to melt. Add the melted chips, dates, nut butter, maple syrup, salt and cornstarch or arrowroot to a blender. Process until all is smooth. 

    2. Pour the mixture into the crust, and refrigerate for about 2 hours or freeze for one hour or more. You want a slice to hold its shape. For me that happened after just one hour of refrigeration but machines vary.

    3. I topped mine with piped vanilla icing rosettes but you can also sprinkle shaved chocolate, dust with cocoa, or just dollop on whipped cream when serving each slice.

    chocolate pie steps

    Storage & Make Ahead

    To Store. The chocolate pie is fine at room temperature for 2 hours (not hot sun)  if you want to serve it for a brunch or bring it to a party. To store it for a few days, cover it with plastic wrap so it doesn't dry out and refrigerate for up to 3 days. You can also freeze it for about a month if it is tightly wrapped.

    To Make Ahead. To make the pie ahead by 2 days, follow this process. Make the crust and either keep it in a sealed container or press it into the pan. Either way, wrap the crust and put it in the refrigerator. Blend up the filling and store in a jar or bowl with a cover in the refrigerator. After two days, give the filling a stir in case of separation, and pour into the crust, chill for 30 minutes or more to set, and serve.

    Expert Tip: You can bake this crust if you want a crunchy texture. Bake it in the pie pan for 20-25 minutes at 350 F. Let it cool before filling and then chilling the pie.

    Variations & Substitutions

    Instead of coconut milk, use cashews. Soak 1 ½ cups of cashews, rinse and blend into a puree. Use that mixture instead of coconut milk in the filling. You could also test using a different higher fat milk such as cashew milk or oat milk, but then you'd need to triple the amount of cornstarch.

    Instead of almond flour, use oat flour. Oat flour is full of fiber and easy to make by blending rolled oats in a blender into a powder, or you can buy it.

    FAQS

    How Do You Make A Chocolate Cream Pie From Scratch?

    In general making a chocolate cream pie from scratch is just a matter of making a crust and filling. Oats and almond flour make a simple crust. And a filling with dates and milk and chocolate is easy to put together.

    Slices of healthy chocolate cream pie on a white dish.

    How Do You Set Chocolate Pie?

    To set a chocolate pie more firmly, add 1-2 teaspoons of cornstarch to the filling and then simply refrigerate the pie. I have, however, made this pie without the cornstarch and it is still quite firm if I chilled it an hour or so longer. You'll want to add the cornstarch if you want the pie to sit out at room temperature for, say, a party or a brunch.

    Why Is My Chocolate Cream Pie Runny?

    If your pie is runny, you need to refrigerate or even freeze it longer. If you make it again, be sure to add cornstarch to the filling to stabilize it.

    Overhead of sliced healthy chocolate cream pie.

    More No Bake Desserts

    • No Bake Chocolate Brownies
    • No Bake Oatmeal Peanut Butter Bars
    • No Bake Chocolate Protein Bars

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    If you try my recipes, please leave a comment and rating below and tag me on your Instagram or Facebook post with @greensmoothiegourmet and #greensmoothiegourmet so I can see and share your remakes!!

    📖 Recipe

    side view of chocolate cream pie

    No Bake Chocolate Pie (healthy chocolate pudding pie)

    Created by Dee Dine
    No bake chocolate pie, healthy, creamy and dairy free. This easy chocolate pudding pie is rich in protein, fiber and easy to chill, ready for a delicious and decadent, ready quickly for a celebration or just dessert.
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 448 kcal

    Equipment

    • Measuring cups & spoons
    • glass pyress measuring cups

    Ingredients
      

    Crust

    • 1 ¾ cups rolled oats
    • ¼ cup almond flour Or oat flour
    • ¼ cup nut butter
    • 5 tablespoon coconut oil melted
    • 2 tablespoon maple syrup

    Chocolate Cream

    • 1 ½ cups full fat coconut milk room-temp
    • 6-8 medjool dates softened, pitted
    • ¾ cup chocolate chips melted
    • ¼ cup nut butter
    • ¼ cup maple syrup
    • Pinch of salt
    • 2 teaspoon cornstarch or arrowroot powder
    Prevent your screen from going dark

    Instructions
     

    Prep

    • Soak the dates in just boiled water for 3 minutes to soften. Rinse and pit.
    • Shake room-temperature cans of coconut milk so contents are blended. If you open the cans and they are separated, either warm quickly in a pan or blend to smooth out. Then measure out 1 ½ cups and add to a 2-cup Pyrex measuring cup.
    • Melt the coconut oil by setting the jar in a pot of boiling water. The solid coconut meat should melt within minutes. Remove the jar with oven mitts because the jar will be hot, measure out what you need, and put the cover back on the jar. Coconut oil can be stored at room temperature, even after you've melted it.
    • Grease an 9-inch pie or tart pan with some coconut oil or baking spray and set aside.
    • Add chocolate chips to a microwave container, microwave for 60 seconds, then remove the cup and stir until melted. Set aside for when you make the filling.

    Make Crust

    • Add rolled oats and almond flour to your blender or food processor.
      1 ¾ cups rolled oats, ¼ cup almond flour
    • Process until combined, then add maple syrup, coconut oil, and nut butter, and process until you have a moist crumble.
      ¼ cup nut butter, 5 tablespoon coconut oil, 2 tablespoon maple syrup
    • Press the dough into the pan, pressing up on the sides. Use the bottom of a jar to flatten bottom. Flatten the top edge with thumbs to neaten the appearance.
    • Option: If you want a crunchy browned crust, bake it in the pan for 20-25 minutes at 350 F. Let it cool before filling and then chilling the pie.

    Make Chocolate Pudding Filling

    • Make sure dates are softened, rinsed and pitted. Add to a blender with 3 tablespoon water and purée into a paste.
    • Add the rest of the ingredients to a blender jar and process for a minute or until the dates especially are broken down.
      1 ½ cups full fat coconut milk, 6-8 medjool dates, ¾ cup chocolate chips, ¼ cup nut butter, ¼ cup maple syrup, Pinch of salt, 2 teaspoon cornstarch

    Assemble the Pie

    • Pour the chocolate pudding mixture into the waiting crust. Tap gently on counter to level top.
    • Refrigerate the pie for about 2 hours until filling has set or freeze for an hour or more.
    • Top the pie with piped frosting rosettes or just dollop on whipped cream.

    Store the Pie

    • The chocolate pie is fine at room temperature (not hot sun) for 2 hours if you want to serve it for a brunch or bring it to a party. To store it for a few days, cover it with plastic wrap so it doesn't dry out and refrigerate for up to 3 days. You can also freeze it for about a month if it is tightly wrapped.

    Video

    Notes

    To make the pie ahead by 2 days, follow this process. Make the crust and either keep it in a sealed container or press it into the pan. Either way, wrap the crust and put it in the refrigerator. Blend up the filling and store in a jar or bowl with a cover in the refrigerator. After two days, give the filling a stir in case of separation, and pour into the crust and chill for 30 minutes or more to set, and serve.
    If your pie is runny, freeze it covered with foil for an hour or more. 

    Nutrition

    Calories: 448kcalCarbohydrates: 41gProtein: 8gFat: 7gSaturated Fat: 20gSodium: 8mgPotassium: 264mgFiber: 5gSugar: 12gVitamin A: 27IUVitamin C: 1mgCalcium: 85mgIron: 4mg
    Tried this recipe?Let us know how it was!

     

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    About Dee

    Hey! I'm Dee Dine, and on my blog, I share healthy recipes with wholesome ingredients. I'm also a chocolate and ginger enthusiast, animal lover, an avid blender juicer, and am probably making no bake brownies in my Washington DC kitchen right now. Read about me → »

    Reader Interactions

    Comments

    1. Sasha

      September 07, 2021 at 1:04 am

      5 stars
      This was so good! Only thing is it’s not refined sugar free. The choc chip brand recommended has cane sugar in it. Even so, it is much cleaner than any store bought desserts! Next time I'll use the cornstarch to make it thicken faster. I’m going to try to find dairy free choc chips w/o cane sugar and I hope the pie is just as good because I loved it!

      Reply
      • Dee Dine

        September 07, 2021 at 8:45 pm

        Thanks for your feedback Sarah. I recently found gems by HU, fully refined sugar free although I don't know how they taste.

        Reply
    2. Dee Dine

      November 11, 2020 at 6:29 pm

      Awww that's the best news, thank you for sharing!!

      Reply
    3. Donna

      November 10, 2020 at 12:11 pm

      5 stars
      This recipe sounds great- planning to make it for Thanksgiving! Just wondering about the corn starch. Can it just be thrown in at the end without clumping? Thanks!

      Reply
      • Dee Dine

        November 10, 2020 at 12:58 pm

        I have updated the recipe to clarify, thank you! I have made this recipe with and without the cornstarch and only see a slightly firmer texture with the cornstarch. The picture here is without so you decide! Thank you for making it! Dee xx

        Reply

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    dee dine

    I'm Dee! Welcome to GSG! Eating healthier and lighter, with plenty of fruits and veggies, can be delicious, especially when chocolate and desserts are involved. Here you'll find wholesome recipes that everyone will love. About Dee →

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