Dairy-free Chocolate Pudding Cookie Crust Pie

Prep Time 10 mins
Cook Time 80 mins
Total Time 1 hr 30 mins
Yields 8 slices

Ingredients

    Cookie crust

    • 10 bags of ginnybakes mini chocolate chip cookies (or sub similar cookie)
    • 1/2 cup coconut oil

    Chocolate pudding

    • 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

    Directions

    1. Preheat oven to 350 degrees
    2. For the crust, put the cookies and coconut oil in food processor and pulse until blended
    3. Once crust is combined, put into a greased pie dish
    4. Bake for 25 minutes and let cool on top of the stove for an hour or so
    5. Begin making the chocolate pudding by adding all the pudding ingredients to a blender or food processor and blend until thick, creamy consistency
    6. Place in fridge until the pie crust cools down
    7. Pour pudding onto the crust and place back in the fridge for another 30-45 minutes to settle
    8. Sprinkle with chocolate chips and enjoy that day.

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