With summer comes warm temperatures and a strong avoidance of ovens. Good thing your kitchen stays cool with this rich and creamy no-bake chocolate cream pie.
Are you a chocoholic? I sure am.
I’m also kind of a math nerd. I like knowing numbers- how many hours of sleep I’ve had in a night, the temperature outside, and the kilometers I’ve run. Numbers are solid facts that are the same in every language. This calms me.
Yes, I am a perfectionist with a Type-A personality.
So naturally, I did some calculations.
20% of the recipes on PaletteDining include chocolate. Seeing as I can’t go two days without chocolate, I thought the number would be much higher. I have a mental freak-out if it’s been too long since I’ve baked with chocolate.
Therefore it seemed only natural that on my quest for health-conscious, wholesome deserts I should create a dairy-free chocolate cream pie.
The filling is a simple coconut whipped cream: chocolate-ized. Coconut whipped cream has a natural sweetness. When used alone, it doesn’t need added sweetener. However, since you’ll be using cocoa powder you’ll need some maple syrup to take off the bitterness.
Raw cacao nibs are sprinkled on top for a surprising, dark chocolate crunch. You can find cacao nibs at Bulk Barn, Superstore, and many health food stores. They can be a little pricey, but since they’re bitter-tasting you’ll only use a small amount at one time. I purchased a small bag a few months ago for $12 dollars and it’s still about 2/3 full. In case you wanted more numbers
So if you’re searching for a decadent, dairy-free treat you can feel good about, this no-bake chocolate cream pie is the one for you.
No-Bake Chocolate Cream Pie
Prep time: 20 mins
Total time: 20 mins
This chocolate cream pie is a rich, creamy, decadent dessert. It’s easy to throw together and is a great no-bake summer dessert. Begin preparation the night before.
- 1 and ½ cups raw almonds, soaked overnight
- 1 and ½ cups dates
- 2 cans (398 ml) full-fat coconut milk, chilled overnight
- 5 TB cocoa powder
- 5 TB maple syrup
- 1 TB raw cacao nibs
- food processor
- 9.5″ pie plate
- The night before, place the two cans of coconut milk in the fridge. Pour the almonds into a bowl and add water to the bowl to cover the almonds.
- The next day, drain the almonds and rinse very well. Pat them dry with a paper towel. Process the almonds with the dates for about 45 seconds, until sticky paste forms.
- Using your hands, press the crust into the pie plate, smoothing over the bottom and pressing up around the edges.
- In a large mixing bowl, add the cocoa powder and maple syrup. Blend with a hand mixer until combined.
- Remove the cans of coconut milk from the fridge. Scoop out the white top layer, leaving the coconut water behind. Add to the mixing bowl with the maple syrup and cocoa and beat with a hand mixer until light and fluffy.
- Scoop the whipped filling into the prepared crust and smooth over the top with a spatula. Sprinkle cacao nibs on top. Place the pie into the fridge for about 15 minutes to firm up before serving.