Greens & Sprouts Gluten Free Melt
What better way to add to your gluten-free holiday baking menu than incorporating an easy, delicious, no-bake GF dessert? Our Chocolate Truffle Pudding Pie is the ideal way to indulge over the holidays (or even on a Tuesday) and feel more or less guilt free!
And can we mention it’s full of rich silky chocolate, warm toasted coconut…..and healthy avocado? Yes, you heard that right!
If you’re not familiar with the classic combination of avocado and cocoa, often used for healthy dairy-free, vegan chocolate pudding, there’s no better time to try this trick out!
I know what you’re thinking… avocado as a dessert? Know that avocados take on the flavor of what you mix them with which is why marrying a good quality cocoa powder with perfectly ripe avocado acts as a great base for creating a multitude of wonderful raw desserts such as our Chocolate Truffle Pudding Pie.
Full of nutrient dense ingredients like avocado, coconut milk, coconut oil, and pure maple syrup, this pie is vegan and free of gluten, dairy, soy, peanuts and refined sugar. And it’s as easy to make as throwing ingredients into a food processor or high speed blender.
Not only is the filling of this chilled pudding pie made of healthful naturally delicious ingredients, the raw sunbutter crust is just as awesome. Using the incredible Sunbutter Drops recipe by Laura Pappas, we simply made a crust by pressing the raw “dough” into a pie pan and chilling it, instead of rolling it into little individual “drops”.
For a optional finishing touch to top off the pie, add a heavenly layer of whipped cream! Go the paleo route by whipping up a chilled can of coconut milk or try the new So Delicious Dairy-free Coco Whipped Topping (that’s vegan, DF and GF) that will put this dessert over the edge–in the best possible way!
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| Chocolate Truffle Pudding Pie |
| This Chocolate Truffle Pudding Pie is a slice of silky, chocolatey heaven. With no dairy, refined sugar, or gluten, it's a decadent but guilt-free dessert. |
Chocolate Truffle Pudding Pie
| This Chocolate Truffle Pudding Pie is a slice of silky, chocolatey heaven. With no dairy, refined sugar, or gluten, it's a decadent but guilt-free dessert. |
| Servings | Prep Time | Passive Time |
| 8slices | 20minutes | 2 - 3 hours |
| Servings | Prep Time |
| 8slices | 20minutes |
| Passive Time |
| 2 - 3 hours |
Ingredients
- Pudding Pie Filling
- 2 medium ripe avocados
- 1/2 cup chocolate coconut milk (no sugar added) or substitute almond milk (recommended: So Delicious No Sugar added Chocolate Coconut Milk)
- 1/2 cup Coconut oil
- 1/2 cup cocoa powder
- 1/4 cup pure maple syrup (+1 Tbsp extra if a sweeter outcome is desired)
- 1 tsp pure vanilla extract
- 1 pinch Salt
- Topping
- So Delicious Dairy-free Coco-Whipped Topping
- Sunbutter Crust (original recipe Sunbutter Drops by Laura Pappas, http://www.laurapappashealth.com/)
- 1 cup roasted sunflower seeds
- 1 cup shredded unsweetened coconut flakes
- 2 tsp softened / melted coconut oil
- 1/2 cup sunflower seed butter
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 2 tbsp pure maple syrup
- 3 tbsp (Optional) cocoa powder (if you want this to be a double chocolate truffle pie, add cocoa powder to the crust)
Servings: slices
Units:
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Ingredients
Servings: slices
Units:
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Instructions
- In a large food processor or high speed blender, combine all ingredients for the sunbutter crust and pulse until well combined. The mixture will be slightly sticky due to the maple syrup.
- Place the mixture into the fridge for roughly 2 hours or until it has hardened, but isn't completely solid. (It's much easier to press it into the pie pan this way).
- Using an 8 (or 9) inch pie pan, distribute the chilled crust mixture evenly around the pan to form the raw crust. Cover lightly with plastic wrap and return it to the fridge until you're ready to place the filling.
Pudding Pie Filling
- Combine all ingredients at room temperate in a high speed blender or large food processor and process until smooth, pausing to scrape down the sides to make sure everything is well incorporated. It should be a pudding like consistency.
- Pour/spoon the chocolate pudding mixture into the chilled pie crust and smooth evenly with a spoon or spatula. Chill in the fridge for 2-3 hours or until firm to the touch.
- When ready to serve, take the pudding pie from the fridge and wait about 10 minutes for it to soften before cutting slices. Top the entire pie or by the slice with the So Delicious Coco-Whip topping. Sprinkle toasted coconut flakes on top for a great crunch and pretty presentation. Serve while still chilled.
Are there any possible substitutions for the avocado? So many recipes have avocados in them these days, but I am allergic. :/
Hi Kara, I’ve never tried it with anything but avocado, although I’m wondering if it might be able to be substituted with a very soft tofu. I can’t test it myself using tofu since I’m highly allergic to soy, but if you give it a go with tofu let us know how it turns out!
My son requested chocolate pie for his 4th birthday yesterday. I am always looking for healthy and delicious recipes, and this was just that. I used tahini instead of sunflower butter, and I used honey instead of the maple syrup. I was amazing!!! Thank you for this recipe, definitely a keeper 🙂
could gelatin be used to create the “set” in the pie filling ?
Janet, I’m not sure. Do you have an issue with coconut oil? This recipe contains quite a bit of coconut, so if that’s the problem, the recipe might not be for you.