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Raw Chocolate Pudding Pie

Earlier this week I was faced with a VERY big decision. I realized I had two ripe avocados that needed to be used right away…should I make guacamole? A smoothie? Salad dressing? After much deliberation I decided to make a dessert using only ingredients I already had at home and this recipe for Raw Chocolate Pudding Pie was born!

The filling for the pie is a raw chocolate pudding that I’ve been making for years. For a quick chocolate fix try making just the pudding on it’s own, it only takes about 2 minutes to prepare!  The rich and creamy filling goes perfectly with the crunchy, chewy crust.  I love this dessert because it feels like such an indulgence but it’s actually quite good for you. It’s full of protein, potassium and fiber, try it for breakfast!

A few weeks ago I posted a recipe for Raw Key Lime Pie which I brought to a picnic, so instead of a pie dish I used a glass storage bowl. The presentation wasn’t quite as elegant as a traditional pie dish, but the pie lasted much longer in the refrigerator with the airtight lid, so I decided to replace the pie dish with this recipe as well.

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Raw Chocolate Pudding Pie

makes 8 servings

What you’ll need:

For the crust-

  • 1/2 cup almonds, soaked at least 4 hours
  • 1/2 cup cashews, soaked at least 4 hours
  • 6 dates
  • 2 tbs coconut oil
  • 2 tsp vanilla extract
  • pinch of salt

For the pudding-

  • 2 ripe bananas
  • 2 ripe avocados
  • 1/4 cup cocoa powder
  • 6 dates
  • 1-2 tbs agave
  • pinch of salt

*optional- 1 tbs dried unsweetened coconut and 1 tbs raw cacao nibs to sprinkle on top

Directions:

  1. Combine all ingredients for the crust in blender or food processor until mostly smooth. I like the crust to have a little texture so I don’t blend all the way. Press mixture into bottom of pie dish.
  2. Combine all ingredients for filling in blender or food processor until completely smooth. This should take about 2 minutes.
  3. Pour pudding on top of crust in pie dish and spread evenly. Sprinkle with coconut and cacao nibs. Store in refrigerator or enjoy right away!

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