This no-bake chocolate pie is what dessert dreams are made of! It’s creamy, easy to make, and gluten-free and dairy-free.
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
- 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.
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.
- Category: Dessert
- Method: No Cook
- Serving Size: 1 serving
- Calories: 436
- Fat: 16.5g
- Carbohydrates: 50.3g
- Fiber: 6.9g
- Protein: 7.2g
Keywords: chocolate pie