Silky Chocolate Pudding Pie Recipe! Vegan | Dairy-Free | Paleo | Gluten-Free

With just ONE day left until 2019, I know what a lot of us are thinking…

Just one more day to not GAF, and then, January I’m going to be super healthy / cleanse/ diet/ etc etc…

You’ve heard this before, but the idea of dieting is a bit flawed. Rather, it’s about a lifestyle change. For me, for example, I’ve tried to cut out all sugar before. I’ve tried to not eat ANY desserts. And I must say, for a few days, it feels great. But then…all of a sudden, I’m eating an even larger dessert / junk than I would have had, if I hadn’t deprived myself of it so much!

So, in my opinion, it’s all about moderation & mindfulness. And when it comes to dessert, this is an excellent, healthier option!


This pie is, dare I say…healthy! I mean it’s not healthy like eating-your-veggies healthy. But it’s made out of natural ingredients & packed with nutrients. I’d consider that a dessert win!

I love this pie because..

  1. It’s just 7 ingredients!!
  2. It’s bursting with CHOCOLATE. I <3 Chocolate.
  3. It’s all natural.
  4. Packed with nutrients.
  5. You can feel damn good about eating it.

Let’s do this

Start your 2019 off with a delicious dessert that you can feel good about!! The crust for this pie is courtesy of Minimalist Baker – thanks Dana!! Make sure to take a look-see at her recipes, they are AMAZING.

Now, onward to pie-time! Here we go.


If you try this recipe, let me know! Leave a comment & tag @thefetchingfoodie on Instagram! I’d love to see! 

1 9-inch pie, about 8 servings

CrustThanks to Minimalist Baker!
1 1/2 cups chopped walnuts
1/3 cup unsweetened cocoa or cacao powder
1 heaping, packed cup of dates, pitted, soaked for 10 minutes in warm water and drained

1/2 cup unsweetened cashew milk, or your fav non-dairy milk
3 Tablespoons cornstarch
additional 1 1/2 cups unsweetened cashew milk, or your fav non-dairy milk
1/4 coconut sugar
1/4 cup cacao powder
1/4 tsp vanilla extract

cacao nibs, optional

1) First, if you haven’t already, soak your dates in warm water. Keep ’em in there for about 10 minutes and then drain the water. This soaking will help moisten the dates.

2) Let’s prepare your pie plate! Line a pie plate with parchment paper. I press the paper in as best as it can be. Then wrap the extra over the edges, and put a big rubber band around the outside of the pie plate to hold the parchment paper in place. The parchment paper will make it super easy to cut yourself a slice o’ pie and get it out of the plate super-cleanly.

3) Crust time! In a food processor or high-speed blender, blend together the walnuts and 1/3 cup cacao powder until it’s a crumbly meal. It’ll be the consistency of coarse flour.

4) Dump the nut-cacao mixture into a bowl. Then, put the dates into the food processor and process until you have a sticky smooth-ish mixture.

5) Add the walnut-cacao mixture back into the food processor. Blend that mixture in with the dates until you have a well-combined-looking mixture. It won’t be a smooth dough exactly, but it’ll all come together.

6) Press the crust mixture into your parchment-lined pie plate. I used a spatula to spread the mixture around and press it up the sides of the pan. Your fingers or a spoon would work well too. 

Crust is done!

7) Pop that crust into the freezer to chill. In the meantime, let’s make the filling!

8) In a small bowl, whisk together the 1/2 cup cashew milk and the cornstarch. Set that aside for now.

9) In a medium-sized saucepan on the stove over medium heat, warm up the additional 1 1/2 cups cashew milk, coconut sugar, and 1/4 cup cacao powder. Whisk gently and constantly for about 3 minutes. When small bubbles start to form, add in the milk-cornstarch mixture, continuing to whisk constantly. Bring the mixture to a boil for about 3 minutes.

10) Once it has boiled for 3 minutes, turn the stove off and remove the pan from the heat. Continue to whisk a bit longer so that the hot bottom of the pan doesn’t burn any of the mixture.

11) After a minute or two, add in the vanilla extract and whisk until fully combined. Voila!! Dairy-free chocolate pudding!

12) Take the pie plate out of the freezer and pour the filling into the crust.

Pie crust filled with pudding!

13) Gently move the pie plate back and forth to smooth out the filling. Then, take a piece of plastic wrap and press it gently, directly onto the surface of the pudding. This will help prevent a *skin* from forming on the surface layer.

14) Cover the whole pie with foil. Put it in the fridge for 4 hours, or overnight. You want it completely chilled for optimum pudding consistency.

15) When you’re ready to serve the pie, remove the foil and plastic wrap, slice, and serve! Each slice of pie should be super easy to get out of the pie plate, thanks to the parchment paper! I sprinkled some cacao nibs around the edge of the pie for added chocolate & crunch.


And there you have it!! Scrumptious, healthy-ish chocolate pie. Because cutting out dessert all-together is dang near impossible. But making it a bit lighter is feel-good AND satisfying — a win-win!

Happy New Year friends!! Wishing you good health, happiness, & good eats in 2019 and always <3

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