This amazing No Bake Chocolate Pudding Pie is one of my favorite desserts. It is comforting, with a smooth and creamy texture, so chocolatey! No baking is required for this homemade Pudding Pie. It is a quite healthy plant-based dessert that everyone will love.
The recipe for this Chocolate Pudding Pie is plant-based (no eggs, dairy-free), nut-free. It is made without any oil and can be gluten-free. It is also simple and easy to prepare, perfect for any occasion.
The crust is made with only clean, whole food ingredients. It’s basically a mixture of rolled oats, shredded coconut, and cocoa powder, naturally sweetened with dates. There are no refined sugars here.
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How to make No Bake Chocolate Pudding Pie?
This Chocolate Pudding Pie is really easy to make with only a few ingredients in 6 simple steps.
Step 1: Soak the dates in the warm water for 10 mins. Then, put them in a food processor (with the soaking water) and pulse until finely chopped. You should have something like dates puree.
Step 2: In a bowl combine the dry ingredients (oats, cocoa powder, and shredded coconut). Add the dates puree and stir everything well. Leave it aside for 5-10 mins for the oats to soften a bit. (If the crust mixture seems too dry, you can add one or two tablespoons of water as needed.)
Step 3: Line an 8 inch (20 cm) round cake pan with removable bottom with parchment paper. Press the crust mixture evenly into the bottom of the pan and up the sides around 1 inch (2,5 cm) high. Do it with your fingers or the bottom of a spoon. Set aside.
Step 4: In a bowl combine the cornstarch and cocoa powder. Whisk a half cup of soy milk together with this mixture. Set aside.
Step 5: Heat the remaining one and a half cup of soy milk in a saucepan. Stir in the sugar and dairy-free chocolate chips until sugar dissolves and chocolate melts. When it starts to boil, whisk in the cornstarch mixture and cook for another 2-3 mins until thickened, stirring constantly. Remove from heat and pour into the prepared crust.
Step 6: Chill in the refrigerator for at least 3-4 hours or overnight.
For the full recipe, measurements, and instructions please find the recipe card below.
Useful Tips
- If you are gluten-free, make this easy Chocolate Pudding Pie using certified gluten-free oats.
- If the crust mixture seems too dry, you can add one or two tablespoons of water as needed.
- In step 5 when the soy milk starts to boil, you can remove it from the heat to whisk in the cornstarch mixture (or you risk to boil it over.) Then, return to the heat for 2 more mins.
This No Bake Chocolate Pudding Pie is:
- Plant-based
- Dairy-free
- Egg-free
- Nut-free
- Oil-free
- Comforting
- Silky smooth
- Chocolatey and creamy
- Easy to make with 8 simple ingredients
- The ideal dessert for any occasion
How to Serve and Store This Chocolate Pudding Pie
You will just need to refrigerate this no bake Chocolate Pudding Pie for at least 3 to 4 hours or overnight until it firms. Then, you’re ready to serve. You can also make it in advance for any occasion.
This Chocolate Pudding Pie is perfect on its own as it is silky smooth, rich, and chocolatey. You can top it with some chocolate chunks, chopped nuts, or fruits you like. Enjoy!
For more healthy chocolate (cake) ideas, check out the amazing plant-based recipes below:
- Healthy Banana Avocado Chocolate Cake
- Soft and Moist Chocolate Raspberry Cake
- Easy No Bake Vegan Brownie
- Raw Chocolate Avocado Bowls
If you try this No Bake Chocolate Pudding Pie recipe, please leave a comment and recipe rating. And if you take a photo of your Chocolate Pudding Pie and share it on Instagram or Facebook make sure to tag me @wellnessdove. I would love to see your remakes!
Easy No Bake Chocolate Pudding Pie
Ingredients
Crust
- 1⅔ cup (160 g) rolled oats, 4 oz
- 1 cup (115 g) regular pitted dates
- ½ cup (120 ml) warm water , + 1 or 2 tbsp if needed
- 2 tsp cocoa powder
- 3 tbsp shredded coconut
Chocolate filling
- 2 cups (480 ml) soy milk, divided (*see instructions)
- 4 tbsp (60 g) brown sugar
- 4 tbsp (30 g) cornstarch
- 2 tbsp (12 g) cocoa powder
- ⅔ ounces (20 g) dark chocolate, dairy-free
Instructions
- Soak the dates in the warm water for 10 mins. Then, put them in a food processor (with the soaking water) and pulse until finely chopped. You should have something like dates puree.
- In a bowl combine the dry ingredients (oats, cocoa powder, and shredded coconut). Add the dates puree and stir everything well. Leave it aside for 5-10 mins for the oats to soften a bit.
- Line an 8 inch (20 cm) round cake pan with removable bottom with parchment paper. Press the crust mixture evenly into the bottom of the pan and up the sides around 1 inch (2,5 cm) high. Do it with your fingers or the bottom of a spoon. Set aside.
- In a bowl combine the cornstarch and cocoa powder. Whisk ½ cup (120 ml) soy milk together with this mixture. Set aside.
- Heat the remaining 1½ cups (360 ml) soy milk in a saucepan. Stir in the sugar and dairy-free chocolate chips. Stir until sugar dissolves and chocolate melts. When it starts to boil, whisk in the cornstarch mixture and cook for another 2-3 mins until thickened. Remove from heat and pour into the prepared crust.
- Chill in the refrigerator for at least 3-4 hours or overnight.
- Enjoy!
Notes
- Sugar: I used brown sugar but you can also use whole food alternatives such as unrefined coconut sugar, date sugar, or monk fruit sugar.
- Dairy-free milk: I have tested the recipe with almond milk as well and it works for sure.
- If the crust mixture seems too dry, you can add one or two tablespoons of water as needed.
- In step 5 when the soy milk starts to boil, you can remove it from the heat to whisk in the cornstarch mixture (or you risk to boil it over.) Then, return to the heat for 2 more mins.
- If you are gluten-free, make this easy Chocolate Pudding Pie using certified gluten-free oats.
could you exchange rolled oats for
buckwheat flakes. I gave an intolerance to oats.
I definitely will try this! Question: what are “regular” dates? (I mean, is there such a thing as an irregular date?) I regularly by medjool dates or sometimes barhi dates.
Hi Joanne,
by regular dates I mean the typical smaller in size dates. The medjool dates are larger and I recommend using a kitchen scale to weigh them. Let me know how it turns out when you give the recipe a try!
What can I use to replace the brown sugar please?
Hi Yovanca,
you can use whole food alternatives like coconut sugar, date sugar, monk fruit sugar or liquid sweeteners like date syrup, maple syrup, agave or honey (not vegan).
Hi, Can another type of plant based milk be used? Am allergic to soy…
Hi there,
I haven’t tried the recipe with a different dairy-free milk. However, I think you can substitute soy milk with other plant-based options like almond milk, cashew milk or light coconut milk. Each will impart a slightly different flavor and texture.
What if I can’t stand the taste of coconut? Any substitutions? What about cornstarch if allergic?
Hi Heidi,
you can substitute any ground nuts for the coconut in the crust, or simply omit it if you prefer. About the cornstarch you can also use tapioca or arrowroot powder instead.
Hope this is helpful!
Just made the filling, delicious! Not too sweet, great chocolate flavor! Recipe is a keeper.
Hi Theta,
thank you so much for trying out the recipe! I’m delighted to hear that you enjoyed it and that the sweetness level and chocolate flavor were just right for you. It’s fantastic to know the recipe is a keeper!
We like it!
Very tasty! My family loves it!
This recipe is a WINNER. Very yummy and healthy
Thank you! I am so glad you like it!🙂