This no bake chocolate pie recipe is to die for (just like healthy peanut butter pie)! My favourite dessert combination – chocolate, cream and fruit. And it’s cold and requires no baking – a perfect summer treat. When frozen, the filling tastes like ice cream. And it’s so darn easy – 6 ingredients and then fruit of your choice. After calculating the nutritional info I was considering moving this pie recipe from Desserts to Snacks.
What does the pie taste like? Imagine eating fruit topped with whipped cream, drizzled with cold crunchy chocolate and wrapped in more chocolate cookie dough crust. That cold chocolate drizzle…mmmm. You get the idea. The only difference is this pie is healthy and guilt free.
I tested this no bake chocolate pie recipe on quite a few people – my family, friends and more friends. Even the parents of friends. Everyone absolutely loved it! It is a berry season now and then stone fruit is coming, I just feel bad cooking all that goodness. This pie would be perfect for the backyard get togethers and you can use any fruit you wish.
A word on a coconut milk. You have to use full fat coconut milk and not light! Certain brands of coconut milk whip better than others. “Good” brands that I tried include Thai Kitchen, Native Forest and Trader Joe’s. I didn’t have much luck with Everland Organic and ended up using 2 cans instead of 1 to make up in volume. It was also lumpy. And that’s what you see here. So, I recommend buying the brands I tried or refrigerate 2 cans just in case.
And a word on serving and storage. Like any fresh fruit pie or cake it is best to consume within 24 – 36 hours after putting the pie together. However, there are a few options for you.
Make Ahead: Freeze the pie crust with filling, covered tightly with plastic wrap, for up to 6 months. Remove from the freezer, add toppings and refrigerate until ready to serve the same day. You can freeze assembled pie, covered tightly with plastic wrap, for up to 1 month.
Serve Fresh: Complete recipe’s directions and serve the same day. You can refrigerate assembled pie for up to 36 hours and freeze for 1.5 – 2 hours before serving.
Serve Frozen: Freeze the pie fully assembled and defrost for an hour before serving. Tastes like ice cream!
The easiest way to slice the no bake chocolate pie is when it’s a bit frozen. Enjoy, guys!
- 14 oz can full fat coconut milk (do not use light)*
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup cacao powder
- 1/2 tsp pure vanilla extract
- 1 3/4 cup almond meal/flour (finely ground almonds)
- 2 cups strawberries, hulled & quartered
- 1 cup raspberries
- 1 large banana, sliced
- 1/2 cup almonds, coarsely chopped
- 3 tbsp chocolate chips like Enjoy Life
- 1 tbsp coconut oil
- Place a can of coconut milk in the fridge overnight. Remove from the fridge just before making the pie, flip the can bottom up and open. You should see a liquid on top. Discard or save it for adding to smoothies and oatmeal. At the bottom will be coconut cream. Transfer it to a deep bowl and whip on High with a mixer for a few minutes, until fluffy. Add maple syrup and vanilla extract, and blend until combined. Set aside.
- In a small sauce pan, on medium heat melt coconut oil. Add maple syrup, cacao powder, vanilla extract and stir to combine. Remove from heat and add almond meal. Mix with spatula until smooth dough forms. Transfer to a 9" pie dish and press into a pie crust, making sure to cover the sides of the dish. Start pressing the crust into the dish with your hands and then using a measuring cup.
- Pour Filling from Step 1 into the crust and level with spatula. Freeze for 2 hours.*
- Toast almonds in a small skillet on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Set aside.
- In a small bowl, combine chocolate chips with 1 tbsp of coconut oil and microwave for 30 seconds. Stir until smooth and microwave more if necessary (microwaves vary). Set aside.
- To assemble the pie: Remove pie from the freezer and add a layer of strawberries, followed by raspberries and then sliced banana. Top with toasted almonds and drizzle with chocolate.
*Certain brands of coconut milk whip better than others. "Good" brands include Thai Kitchen, Native Forest and Trader Joe's. I didn't have much luck with Everland Organic and ended up using 2 cans instead of 1 to make up in volume.
Servings Per Recipe: 10
Amount Per Serving = 1 slice:
Total Fat: 29.8 g
Cholesterol: 0.0 mg
Sodium: 7.8 mg
Total Carbs: 29.9 g
Dietary Fiber: 6.4 g
Protein: 7.1 g
WW Points+: 11