No-Bake Chocolate Pie (Gluten-free, Paleo)
This no-bake chocolate pie is what dessert dreams are made of! It’s creamy, easy to make, and gluten-free and dairy-free.
No-Bake Chocolate Pie
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, gluten-free, and can also be modified to be AIP-friendly all while tasting just like a dessert you’d get from a bakery.
The Ingredients for No-Bake Chocolate Pie
- Almond, dates, and shredded coconut. These are the main ingredients for the no-bake crust.
- Coconut cream
- Cocoa powder
- Chocolate chips
- Gelatin.
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 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!
Can you use something other than gelatin?
Gelatin gives this recipe a pudding type texture and helps hold the filling together. I haven’t tried anything other than gelatin, though you can use vegan/plant-based gelatin if needed.
You’ll also love…
- Chocolate Raspberry Scones
- Mini Hot Cocoa Cheesecakes
- No-Bake Pumpkin Cheesecake
- AIP Chocolate Chip Cookies
No-Bake Chocolate Pie
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This no-bake chocolate pie is what dessert dreams are made of! It’s creamy, easy to make, and gluten-free and dairy-free.
Ingredients
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
- 1/2 cup dairy-free chocolate chips (use carob chips like this for AIP)
- 1 tbsp coconut oil
- 1/4 cup water
- 1 tbsp gelatin
- 1 1/2 cup coconut cream
- 2 tbsp cocoa powder (sub carob powder for AIP)
- 1/8 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.
- Prep Time: 15
- Category: Dessert
- Method: No Cook
Nutrition
- Serving Size: 1 serving
- Calories: 436
- Fat: 16.5g
- Carbohydrates: 50.3g
- Fiber: 6.9g
- Protein: 7.2g
Keywords: chocolate pie
AIP
Low Carb
Paleo
Whole30
This tart looks AMAZING!! Love that it is no-bake!!
I made yesterday and it was so simple and easy to make.
I used dark chocolate chips so it was a little on the lesser sweet side, which I loved!
★★★★★
Hi Michelle,
I know you already noted that you haven’t tried anything except the gelatin for the pudding texture/to hold the filling together, but can you tell me what you think would happen if I used 1 egg instead of the gelatin?
Asking, because I am SO happy to have reintroduced eggs, and am so relieved to no longer need to make gelatin eggs, which had to be one of my least-favorite things to do on AIP..! LOL– I’m nervous to try an egg and waste all of the other ingredients if it doesn’t come out, so hoping you may be able to note a guess as to what may happen if I do make that swap for this no-bake chocolate pie recipe..? Thanks so much- I always love your recipes!
Subbing the one egg instead of the gelatin should work about the same! Good luck!!
Awesome- I will try it & see what happens..! Thanks! 🙂