No Bake Chocolate Pie (healthy chocolate pudding 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.
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.