This homemade Chocolate Pudding Pie won’t disappoint chocolate lovers! It is rich, smooth, creamy and made from scratch with a delicious seed based crust.
This amazing Chocolate Pudding Pie comes to you from a brand new cookbook called Sweet, Savory & Free by Debbie Adler. Debbie is the owner of the allergy-free/gluten-free/sugar-free bakery Sweet Debbie’s Organic Cupcakes, and author of the award-winning cookbook, Sweet Debbie’s Organic Treats.
What I absolutely love about this cookbook is that every recipe is not only free from the Top 8 Allergens, but it’s also Vegan and Gluten-free! A very rare find indeed. Usually you find vegan recipes that contain nuts or gluten-free ones that contains eggs or allergy cookbooks that are loaded with meat. But this book covers it all…. Thank you Debbie! I was also impressed by the extensive guide in the beginning of this cookbook to help with those navigating food allergies or a vegan lifestyle. So incredibly helpful.
With over 100 recipes & lots of beautiful pictures, it was hard to decide on what one to try first. But as expected, I went straight to the dessert section and picked out this Chocolate Pudding Pie with a seed crust. I knew it would be one that you would want to try too.
2 Step Chocolate Pudding Pie
This seed based crust makes up the first layer and comes together in no time. No baking, no flours, and no fuss, is something this busy mom loves. The pudding is also incredibly easy to whip up and reminds me of my Chocolate Avocado Mousse. That’s right, avocado! The avocado hiding out in the chocolate pudding adds a boost of potassium, a rich creaminess, and a smooth texture that makes it taste like custard.
These 2 delightful layers are then frozen until you’re ready to
devour enjoy. Of course, you could actually eat the chocolate pudding pie as is, but that wouldn’t be quite as fun now would it? Pipe a little homemade coconut whip on top (OR cheat like I did use CocoWhip from So Delicious Dairy Free) and you’ll feel guilty for a moment, until you remember that it’s actually a clean eating treat.
Soooo clean, that I actually grabbed a Chocolate Pudding Pie (sans the whip) for breakfast. Sometimes Summer mornings are a little more busy than when the kids were in school. Just be sure to bring a napkin with if you choose this route, because it does melt in your mouth AND in your hands.
If you are wondering what makes this a healthier treat, let me give you a quick look at some of the ingredients:
- Pumpkin & Sunflower Seeds
- Hemp Seeds (although I was out so I used Chia & it worked out wonderfully)
- Green Tea
- Sunflower Seed Butter
It’s like taking the best superfoods, fats & sweeteners and putting them all together to make a Super Scooby Snack!
Other Recipes in Sweet, Savory & Free Cookbook
I haven’t had a chance to make all the recipes, but I did have a chance to “bunny ear” many of them. There are recipes for Nectarine Salsa, Spanakopita Enchiladas, It’s All Greek to Me Pizza, & Tex Mex Fakiin Bacon Burgers, just to name a few of the ones on my list to try. The salsa & burgers are two of Debbie’s favorites, so you’ll want to be sure they are on your list too.
Like what you’re seeing? Thankfully for you, Sweet, Savory & Free is available today so you can order your copy and start cooking up some delicious, healthy dishes. But to get you started, let’s celebrate its launch by making it’s Chocolate Pudding Pie with Seed Crust. You’re gonna LOVE it!
Chocolate Pudding Pie with Seed Crust
Yield 12 mini pies
Homemade Chocolate Pudding Pie won't disappoint chocolate lovers! It is rich, smooth, creamy and made from scratch with a delicious seed based crust, then topped with CocoWhip.
- 3/4 C. sunflower seeds
- 1/4 C. pumpkin seeds
- 2 TB. hemp seeds (I used chia)
- 6 medjool dates, pitted & soaked in water 20 min then drained
- 3/4 C. green tea or water (room temp)
- 10 Medjool dates, pitted & soaked in water 20 min then drained
- 1/4 C. cacao powder
- 1/4 C. Sunflower Seed Butter
- 1/4 C. mashed avocado
- 1 1/2 C. coconut cream (or non-dairy whipped cream)
- 1 TB. maple syrup
Line a 12 cup muffin tin with paper baking liners
to make the crust
- In a sauté pan, add sunflower & pumpkin seeds and toast over low heat, stirring occasionally until light golden brown (5 minutes).
- Add toasted seeds, hemp seeds & 6 drained dates to a food processor. Pulse until mixture comes together but retains texture.
- Add 1 1/2 TB. mixture to bottom of each cupcake liner. Press down to make a flat, even layer.
to make the pudding
- Add green tea, remaining drained dates, cacao powder, seed butter and avocado to a food processor. Pulse until very smooth.
- Spoon about 3 TB. over crust mixture and spread evenly.
- Freeze 2 hours - overnight before serving.
to make the whipped cream topping
Whisk together coconut & maple syrup in a small bowl. Place in refrigerator until ready to serve.
Peel off the cupcake liner and top each pie with whipped cream. Serve immediately!
Keep in an airtight container for up to 3 months in the freezer (without whip).
Whipped Cream option:
Pre-made non-dairy substitute like So Delicious CocoWhip.
Courses Snack, Breakfast, Dessert
Pin for Later
If you could only pick 1 cookbook to keep, what would it be? Why did you choose that one? Be sure to answer below because its always more fun getting to know ya’ll!
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