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.
Oh yes, healthy pies are a thing…and they’re delicious and 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.
This recipe would be perfect for Passover. Looking for more healthy recipes for Passover? Here you’ll find a collection of delicious and wholesome recipes that are perfect for this important Jewish holiday. From vegan main courses to sides, snacks, and desserts, we have something for everyone! Our recipes cater to various dietary restrictions, including gluten-free, vegetarian, and vegan diets. Discover new and exciting ways to enjoy Kosher for Passover Recipes while maintaining a healthy and balanced diet.
Why you’ll love this recipe
- Chocolate. Duh.
- Easy: This healthy pie recipe comes together in just 10 minutes.
- No refined sugar! The crust is sweetened with dates that are loaded with fiber and mixed with nuts that have healthy fats and protein so no blood sugar spikes!
- Healthy ingredients mean you could legit serve this for an afternoon snack or even breakfast!
- No oil! Healthy fats from the pecans.
How to make a healthy 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!
The blended pecans and nuts should hold together when pressed between your thumb and fingers. Press the mixture into the bottom of a pie plate and up the sides.
How to make Chocolate Pie Filling
- I usually make homemade almond milk for this healthy chocolate pie, though cashew milk is also a good choice and less steps since it doesn’t need to be strained.
- Simplicity is the key here, so decide what works well for YOU. If the only way you’re going to make this delicious pie is by buying plant-based milk already made, that’s OK.
- Soy milk, oat milk, seed milk or any combo will work just fine in this recipe.
- Be sure to read the labels carefully to find a brand that sticks to the nut/grain/legume and water only.
Heat almond milk until just simmering. Remove from heat and allow chocolate to slowly melt as you whisk. Let cool for about 5 minutes.
Meanwhile, whisk eggs together in a small bowl. Slowly pour the chocolate mixture into the eggs, whisking constantly.
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.
Decorate with fresh berries and sprigs of mint if desired.
Chocolate pie will stay good in the refrigerator, tightly sealed, for 5 days.
Why you need this pie in your life:
- You have too much dark chocolate in your house (is there really such a thing?)
- A dairy-free dessert is called for.
- Someone with gluten-sensitivity is coming for dinner.
- Getting enough protein is important to you.
- You are celebrating Passover. Emphasis on the celebrating.
- It’s simple to make with wholesome ingredients.
- You never met a decadent chocolate pie you didn’t like.
- Refined-sugar is just not your vibe.
- You are looking for grain-free dessert options that are tasty.
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Healthy Chocolate Pie
- 2 cups raw pecans
- 8 medjool dates*
- 1 ½ cups nut milk
- 9 oz. dark chocolate approx 1 ½ cups chips, or 3 bars
- ¼ teaspoon sea salt
- 2 eggs
- 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.