Vanilla Chocolate Pudding Pie

You can ask anyone that truly knows me: chocolate is my weakness. Ask my mom what my favorite pies are and she’ll tell you Pumpkin & Chocolate Pudding. This version so closely resembles the pie she used to make me that it’s almost unbelievable. This version is dairy free, gluten-free and vegetarian! It’s really not too difficult to make, despite the list of instructions. Chances are, if you love pudding pie, you’ll love this healthier version! Makes about 8-10 servings.

vanilla chocolate pudding pie-2

Crust
1 3/4 cup almond flour
1/4 cup arrowroot starch
1/2 tsp sea salt
2 Tbsp honey
2 Tbsp coconut or almond milk
1/3 cup palm shortening
Chocolate Filling
4 avocadoes, peeled, pitted and pureed smooth
1/3 cup cocoa powder
1/2 cup almond butter
1/2 cup coconut sugar
1 tsp vanilla
2 Tbsp palm shortening
Vanilla Filling
1 cup cashews, soaked overnight
2 bananas
2 tsp vanilla
1/4 cup coconut oil, melted
Whipped coconut cream and coconut sugar for garnish if desired

  • In a mixing bowl, combine ingredients for crust and blend until just combined and crumbly. Press into a 9″ pie plate and pierce a few times with a fork.
  • Bake at 350F for about 8-10 minutes or until slightly brown.
  • In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook just for about 5 minutes to warm pudding. Remove from heat.
  • In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.
  • Pour chocolate filling over cooled crust and spread flat.
  • Pour vanilla filling over chocolate filling and spread flat.
  • Let pie chill for at least 4 hours or overnight to set.
  • Top with a few dollops of coconut whipped cream and coconut sugar if desired.

vanilla chocolate pudding pie2

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