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.
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.
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.
- Measuring cups and spoons
- Food processor or blender for the crust
- Blender for the filling
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.
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.
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.
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.
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.
More No Bake Desserts
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No Bake Chocolate Pie (healthy chocolate pudding pie)
- Measuring cups & spoons
- glass pyress measuring cups
- 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.
- 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.