This post contains affiliate links. 

This no-bake chocolate pie is what dessert dreams are made of! It’s creamy, easy to make, and gluten-free, and dairy-free.

How can you go wrong with chocolate pie? Seriously… you can’t. Especially if it’s a no-bake pie! The last thing that anyone needs during the holidays is less space in their oven and more baked goods to babysit. This pie requires zero baking and barely dirties any dishes compared to most baked goods.

This chocolate pie is made to be paleo, dairy-free, and gluten-free, and can also be modified to be AIP-friendly all while tasting just like a dessert you’d get from a bakery.

Why you’ll love this chocolate pie

• It’s no bake! Yes, please!
• It’s gluten and dairy free. Perfect for those with food intolerances.
• It’s modifiable to be nut-free. The crust is almond based, but you can modify it to be coconut based instead.

The Ingredients for No-Bake Chocolate Pie

• Almond, dates, and shredded coconut. These are the main ingredients for the no-bake crust. You can totally omit the almonds and add more shredded coconut to make it nut-free.
• Coconut cream. This gives the cream consistency is the pie.
• Cocoa powder & Chocolate chips. Two types of chocolate for maximum flavor.
• Gelatin. This is used to set the no-bake filling of the pie.

How to Make No-Bake Chocolate Pie

• Make the crust: Using a food processor, blend the dates, almonds, shredded coconut, and coconut oil until fully combined. The crust shouldn’t have any large pieces of almond or dates and should be soft and sticky. Add 1-2 extra dates if the crust is not sticking. Evenly the crust mixture into the pan and set aside.

• Melt the chocolate: Melt the chocolate chips with the coconut oil using your preferred method (like a double boiler) in a large bowl and set aside.
• Prep the gelatin: Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minutes to allow to harden. Place on the stovetop set to low heat until the mixture comes to liquid. Remove from heat. Use a whisk or milk frother to blend the gelatin mixture until frothy.
• Combine the filling: Add the gelatin mixture to the large bowl with the melted chocolate chips, along with the coconut cream, cocoa powder, and salt. Mix well to combine the filling.

• Set the pie: Carefully pour the filling over the crust and place in the refrigerator for a minimum of 5-6 hours to harden, or overnight. The pie should be fully solidified before slicing.

Can you sub eggs for gelatin?

Since this is a no-bake pie, the gelatin is made to set the pie rather than rise and bind as eggs do. Since the pie is raw, eggs won’t work in place of gelatin. Agar agar may be a better substitute!

Can you bake this chocolate pie instead?

This pie isn’t really made to be baked, so it wouldn’t quite work. It’s much better when set in the fridge!

You’ll also love…

• Chocolate Raspberry Scones
• Mini Hot Cocoa Cheesecakes
• No-Bake Pumpkin Cheesecake
• AIP Chocolate Chip Cookies

5 from 4 reviews

No-Bake Chocolate Pie

Yield: 8 servings

Prep Time: 15 minutes mins

Author: Michelle

This no-bake chocolate pie is what dessert dreams are made of! It's creamy, easy to make, and gluten-free and dairy-free.

Print Leave a Review Pin Recipe

Jump to Recipe

5 from 4 reviews

Want to save this for later?
Just drop your name and email below. Then we’ll email right to your inbox. ✉️

Please enable JavaScript in your browser to complete this form.

First Name *

Your Email *

First Name Page

Save for Later

Ingredients

 

½x1x2x

For the crust

• ▢ 16-18 pitted dates, about 3/4 cup
• ▢ 1 cup whole almonds, sub shredded coconut for AIP
• ▢ 2 tbsp shredded coconut
• ▢ 2 tsp coconut oil

For the filling

• ▢ ½ cup dairy-free chocolate chips, use carob chips like this for AIP
• ▢ 1 tbsp coconut oil
• ▢ ¼ cup water
• ▢ 1 tbsp gelatin
• ▢ 1 ½ cup coconut cream
• ▢ 2 tbsp cocoa powder, sub carob powder for AIP
• ▢ ⅛ tsp salt

Instructions

 

• Line the base of a  7-8″ springform pan with parchment paper and set aside. See notes for alternatives.
• Soak the dates in warm water for 10 minutes to soften.
• Using a food processor, blend the dates, almonds, shredded coconut, and coconut oil until fully combined. The crust shouldn't have any large pieces of almond or dates and should be soft and sticky. Add 1-2 extra dates if the crust is not sticking.
• Evenly the crust mixture into the pan and set aside.
• Melt the chocolate chips with the coconut oil using your preferred method (like a double boiler) in a large bowl and set aside.
• Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minutes to allow to harden. Place on the stovetop set to low heat until the mixture comes to liquid. Remove from heat. Use a whisk or milk frother to blend the gelatin mixture until frothy.
• Add the gelatin mixture to the large bowl with the melted chocolate chips, along with the coconut cream, cocoa powder and salt. Mix well to combine the filling.
• Carefully pour the filling over the crust and place in the refrigerator for a minimum of 5-6 hours to harden, or overnight. The pie should be fully solidified before slicing.
• Serve topped with whipped coconut cream and fruit if desired.

Notes

You can also use an 8×8″ brownie pan to make pie bars.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Serving: 1serving, Calories: 436kcal, Carbohydrates: 50.3g, Protein: 7.2g, Fat: 16.5g, Fiber: 6.9g

All nutrition facts are estimated and will vary.

Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!

This recipe was originally published in 2020 and updated in 2022. Photos by Eat Love Eats.