No-Bake, Paleo Chocolate Almond Coconut Pie
Happy Pi(e) Day!
Since I had yet to try a “no refined sugar” pie, I figured today would be a prime opportunity to do just that.
(I’m better at math than I am at jokes… so thanks for humoring me 😉 ).
Baking a pie felt like it would require too much time and too much effort, so I decided to give this no-bake recipe a go. And the fact that the author said it was healthy enough to be eaten for breakfast had me sold. 🙂
For the crust and caramel filling, I used this Paleo Snickers Pie by Sprouted Routes as my guide. To keep it on the less sweet side, I used about half as many dates as it called for and used more coconut oil instead.
For the mousse topping, I actually used a chocolate chia pudding recipe (below) only because I had made it earlier in the day and had leftovers. And I also wanted another excuse to eat more of it, so there was that… But I’m sure the Snickers Pie mousse is super delicious, so you can’t go wrong making the full recipe by Sprouted Routes!
Chocolate Chia Pudding:
Ingredients (makes about 4 servings):
- 1 cup almond milk
- 1 can of light coconut milk
- 1/2 c. chia seeds
- Half an avocado
- 3 tbsp. cacao powder
- 1 tbsp. maple syrup
- 2 tbsp. unsweetened dark chocolate chips
Blend all of the ingredients together except for the chocolate chips. Then, lower blender speed and fold in the chocolate. Pour into jars and seal. Refrigerate overnight for the best consistency.
Once you’ve made the crust and coat the caramel filling on top, pour the mousse (or chia pudding) over the filling and then drizzle with melted unsweetened chocolate. Place in the freezer overnight.
Let thaw for at least 10 minutes before digging in! And then put the leftovers in the refrigerator (no need to freeze again 🙂 ).