The Easiest No-Bake Chocolate Pie (Gluten-free & Dairy Free)
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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
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
This recipe was originally published in 2020 and updated in 2022. Photos by Eat Love Eats.
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! 🙂
I have a bag of cacao powder I need to use. Can I use that in place of the cocoa powder?
Sure! You may need a bit more sweetener but it’s up to your personal taste.
This was so amazing tasting and so easy to make. Even my husband liked it and he doesn’t like dates haha! I’ll be making again soon for sure.
★★★★★
This recipe was incredible and received RAVE reviews from all, regardless of their dietary restrictions/preferences! This was very easy once I figured out how to quickly combine all of the filing ingredients. I did mess up the first time and over-frothed the gelatin until it became too tacky, and then it started forming solid gelatin lumps when I combined all the other ingredients into the bowl. I found the second time when I started over that if you make sure all of the filling ingredients except the gelatin are measured combined together right before adding in the liquefied/lightly frothed gelatin that you have a perfect result! This pie is absolutely delicious and you should DEFINITELY make it! Thank you!
★★★★★
YAY, so glad it was a hit with everyone!!
I made with pistachios instead of almonds, and it was such a hit that I make it a second time the same week!
Yay, so glad!!