Summer time reminds me of chocolate pudding pie. Except the traditional kind AKA not dairy or gluten free. Almost every summer, my Mom always used to make it for my family and it was and still is, one of my favorites.
The best part of it? The crust, OBVIOUSLY. The consistency of pudding alone freaks me out so I always need some sort of crunch to enjoy with it.
This Dairy-free Chocolate Pudding Cookie Crust Pie is basically a dream come true. It is dairy free, gluten free and the crust is made up of crushed double chocolate cookies from ginnybakes.
All you have to do is mix the crushed cookies with coconut oil and bake it in the oven. It seriously is too easy to make your own crust, so no more store bought pie crust that is all yucky chemicals.
The chocolate pudding is a fancier version of chia seed pudding with addition to dates. The dates add that thick consistency we want in the pudding. The chia seeds bind the almond milk, cacao powder, coconut oil and maple syrup together and voilà, you have dairy free chocolate pudding.
See? Too easy. Now, the only downside to this pie is it is truly only best the day of. I personally didn’t like it the day after and the consistency just felt off. So sorry folks, gotta eat the whole pie in one sitting. Just kidding, except not really. I recommend making this for your next BBQ, dinner party, etc. It is a guaranteed crowd pleaser.
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Dairy-free Chocolate Pudding Cookie Crust Pie
- 10 bags of ginnybakes mini chocolate chip cookies (or sub similar cookie)
- 1/2 cup coconut oil
- 1/2 cup almond milk (any milk works)
- 1/3 cup chia seeds
- 1/4 cup cacao powder
- 10-12 medjool dates
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup (agave or honey will work)
- Splash vanilla extract
- Preheat oven to 350 degrees
- For the crust, put the cookies and coconut oil in food processor and pulse until blended
- Once crust is combined, put into a greased pie dish
- Bake for 25 minutes and let cool on top of the stove for an hour or so
- Begin making the chocolate pudding by adding all the pudding ingredients to a blender or food processor and blend until thick, creamy consistency
- Place in fridge until the pie crust cools down
- Pour pudding onto the crust and place back in the fridge for another 30-45 minutes to settle
- Sprinkle with chocolate chips and enjoy that day.
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