"This dessert is elegance made easy. Rich, velvety dark chocolate meets sticky, nutty crust. It's also vegan and gluten/dairy free!"
No Bake Chocolate Fudge Pudding Pie
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- Recipe Card
Prep time 1hr
Serves or Makes: 8
Recipe Card
For the Crust
ingredients
- 2 1/4 cup raw, chopped pecans
- 1 1/2 teaspoons cinnamon
- 2 dozen pitted medjool dates, soaked in water for a few minutes
- 1/2 cup shredded coconut
- 3 tablespoons coconut oil, melted
Method
Step 1
Add pecans, cinnamon, dates, shredded coconut, and coconut oil to blender.
Step 2
Pulse to combine and then blend ingredients on medium speed until mixture turns into a sticky ball of dough.
Step 3
Transfer to a 9” pie dish and press to form your pie crust.
Step 4
Place in the fridge to harden while you prep your filling.
For the Chocolate Fudge Pudding Filling
ingredients
- 1 3/4 cups unsweetened cacao powder
- 2 tablespoons maple syrup
- 3 ripe avocados
- 2 ripe bananas
- 1/2 cup water
- 10 liquid stevia, drops
- 1/2 cup coconut sugar
Step 1
Add cacao powder, maple syrup, and coconut sugar to blender.
Step 2
Cut avocados in half, remove pits, and scoop flesh out into blender.
Step 3
Add peeled bananas to blender.
Step 4
In a separate bowl, stir water and stevia drops. Once mixed, add to blender.
Step 5
Blend all ingredients on medium speed until creamy and smooth. Scrape the sides of the blender with a spatula as necessary.
Step 6
Pour the filling into your pie crust and allow pie to set overnight, or for at least 6 hours.