This healthy chocolate pie is rich and decadent with a creamy dairy-free filling set into a nutty crust. This easy chocolate pie recipe would be a perfect healthy dessert for Passover…or just your average Tuesday!
This post was updated from the original that was published in 2015.
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My mom made something like this when I was growing up….hers was a straight up chocolate pudding pie. Hers came out of two different packages…one for the crust–you just had to remove the plastic top—and then there was a box of jello pudding that you added milk to for the creamy filling. I created this healthier version of that childhood chocolate pie so I could keep all the nostalgia without losing site of my wellness goals.
Oh yes, healthy pies are a thing…and they’re delicious and can be easy to make too! In addition to this decadent but healthy chocolate pie, I also make an incredible vegan no bake strawberry pie with a similar crust that is not to be missed. If you’re looking for a creamy vegan filling topped fresh fruit you will adore this blueberry tart recipe which is my go to.
Step by Step Nutty Pie Crust
As far as pie crusts go, this one is super healthy, made with just two wholesome ingredients: pecans and dates.
- Pecans are a good source of iron, zinc and fiber.
- Dates offer just the right amount of sweetness along with some beneficial dietary fiber and antioxidants.
- Just the right mix of the two to provide great flavor and texture without spiking blood sugar levels. Delicious pies start with an awesome crust!
First pulse the pecans in your food processor. Then remove the pits from the dates and add them in.
Pulse. Scrape down the sides. Pulse again, and again. You want a crumbly mixture that will hold together when pinched between two fingers, but not something totally smooth and pureed.
Turn the crust out into a pie plate.
Use your hands to push the crust into the bottom of the pie dish and up the sides. Use the bottom of a glass to push down, compacting the bottom, making it even throughout.
Filling Ingredients
- Plant milk: Soy milk, oat milk, almond milk, cashew milk…or any combination of them will work well in this recipe. Be sure to read labels carefully to find a brand of non-dairy milk that doesn’t have a lot of additives, or make your own almond milk.
- Chocolate: Use chocolate chips or roughly chop chocolate bars. The quality is usually better in bars and you can find higher cacao content with less sugar in dark chocolate bars.
- Eggs: Use my vegan chocolate pudding recipe (made with silken tofu) for a vegan version. This recipe will not work with flax eggs.
Step by Step Chocolate Pie Filling
- Heat almond milk until just simmering. Remove from heat and allow chocolate to slowly melt in the hot milk as you whisk. Let cool for about 5 minutes.
- Meanwhile, whisk eggs together in a small bowl. Pour the chocolate mixture into the eggs, a bit at a time, whisking constantly in between additions.
Now, carefully pour the chocolate and egg mixture into the prepared pie crust.
The pie will rise a bit as it cooks, so be sure you have about ½″ crust above the filling. Bake the pie in preheated 350 oven for 35 minutes.
Pie should be set at the edges. It will continue to set throughout as it cools. Cool in the pie dish on a wire rack for about 2 hours and then refrigerate.
Debra’s Pro Tips
- Chocolate mixture needs to cool (but still remain pourable) before adding it to the eggs, or it will harden when it meets the cold eggs. Go slowly with this step to ensure an evenly creamy pudding filling.
- Serve with fresh berries, they’ll add color, texture and even more antioxidants.
- Read the ingredients to the chocolate bars and choose one with a high cacao percentage for less sugar and more deep, rich, chocolatey flavor.
- Chocolate pudding pie will stay good in the refrigerator, covered tightly for 5 days. Crust will start to get soggy after 3-4 days.
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📖 Recipe
Healthy Chocolate Pie
Ingredients
Crust
- 2 cups raw pecans
- 8 medjool dates*
Filling
- 1 ½ cups nut milk
- 9 oz. dark chocolate approx 1 ½ cups chips, or 3 bars
- ¼ teaspoon sea salt
- 2 eggs
Instructions
- Heat oven to 350
- Make Crust: Place pecans in food processor. Grind into a coarse meal. Remove the pits from the dates and add them to the crumbled pecans. Continue processing until thoroughly combined. Press mixture into bottom of pie plate and up the sides.
- Prepare filling: if using chocolate bars, coarsely chop; make nut milk. In small saucepan, heat milk over medium heat until just beginning to simmer. Remove from heat, add chocolate and salt and mix as chocolate melts and is thoroughly combined with milk. Let mixture cool for about 5 minutes.
- Whisk eggs in medium sized bowl and gradually stir in chocolate mixture until well mixed.
- Pour filling into prepared pie shell. There should be about ½" crust above the filling.
- Bake on center rack fro 35 minutes. Pie should be set at edges.
- Cool for 2 hours and then refrigerate.
- Serve cold or at room temperature.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Yafa
This looks amazing. Can’t wait to make it for my healthy conscience son. Can I usecoconut milk instead of the suggestions listed. Thanks so much.
Debra Klein
I am allergic to coconut, so I do not have any experience with coconut milk. Please let us know if you try it, how it comes out.
Jodi Eisenstadt
This was so easy and delicious I made one pie before Passover and made a second pie a day later to enjoy at home.
I used semi sweet instead of the dark chocolate I started with initially and I doubled the dates in the crust for a sweeter effect.
Debra Klein
Awesome…we make that pie all year long, it’s so good! Chag sameach.
Ronna M
This chocolate pie is deliciouly decadent! I am a nutrition and wellness coach and I’m always searching for healthy treat recipes for my clients. With its healthy fats, protein, fiber and antioxidants, this checks all the boxes. I recommend this regularly, and it is loved by all. It is also so easy to prepare, which makes this a total win win. Thanks Debra.