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Ingredients
Scale
- Cooking spray or oil for pie plate
- 1 ½ cups (6 oz/165g) graham cracker crumbs (gluten-free or regular)
- ½ cup (50g) sliced almonds
- ½ teaspoon cinnamon
- ⅛ teaspoon fine sea salt
- 4 tablespoons melted butter, coconut oil, or vegan/dairy-free butter
- ½ cup (80g) coconut sugar (or granulated sugar)
- ⅓ cup (35g) raw cacao powder or high-quality cocoa powder
- 3 tablespoons plus 1 teaspoon (25g) cornstarch
- ¼ teaspoon fine sea salt
- 2 (13.5-ounce) cans full-fat canned coconut milk
- ¼ cup milk (e.g., regular milk, oat milk, or nut milk)
- 1 teaspoon vanilla extract
- 3 ounces chopped dark chocolate (preferably 70% cacao content)
- Coconut Whipped Cream
- Dark chocolate shavings for garnish
- Flaky sea salt (optional)
Instructions
- Preheat oven to 350˚F (175˚C) and grease a 9-inch pie plate.
- Blend graham cracker crumbs, sliced almonds, cinnamon, and salt in a food processor.
- Mix in melted butter to form a damp sand texture and press into the pie plate.
- Bake for about 10 minutes, then let cool.
- In a pot, combine coconut sugar, raw cacao powder, cornstarch, and salt.
- Whisk in coconut milk and other milk until dissolved, then cook over medium heat until boiling.
- Remove from heat, fold in vanilla extract and dark chocolate until smooth.
- Pour filling into cooled crust and chill in refrigerator for at least 4 hours.
- Top with coconut whipped cream and garnish if desired.
Notes
Chilling full-fat coconut milk beforehand improves whipping results.
Use high-quality chocolate for the best flavor in the pudding.
Allow the pie to chill for the recommended time for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Gluten-Free
Nutrition
- Calories: 330
- Sugar: 10
- Sodium: 230
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 5
- Cholesterol: 15