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.
- Category: Snack, Breakfast, Dessert
- Method: no bake
- Cuisine: vegan
Keywords: no bake, chocolate, pudding, dairy-free pudding, vegan pudding pie, plant-based dessert, gluten-free