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.
Debbie
I’m going to make this for the Redland Fruit and Spice Park volunteer night. I will be celebrating Cinco de Mayo. Thanks so much! I was wanting a chocolate dessert recipe like this.
Debra Klein
This is one of my favorite easy chocolate dessert recipes…everyone loves it! Have fun.
Anne
Do the dates have to be soaked if bought without pits?
Debra Klein
Depends on how dry they are. I would pour hot water over and soak for 15-30 minutes, then drain. Otherwise they may not totally mix in. Usually the pitted dates are too dry to work with….use your best judgement, but if you can’t squish it between your fingers, then definitely soak.
Jessica Garduño
This recipe looks wonderful! Does the end product have a fairly firm filling? And would this pie be suitable for freezing?
Debra Klein
The filling has a consistency somewhat like chocolate pudding once it’s had a chance to set up in the fridge. Yes, you can freeze. Make sure it’s completely cool and then place in the fridge for 2 hours for it to set. I would freeze after that. Should be good in the freezer for up to 3 months, depending on the quality of your freezer.
Jessica Garduño
Thank you so much! I can’t wait to try it.
Debra Klein
You’re welcome! Enjoy.
Debra Klein
Thanks. That was my goal. Nutritious and delicious.
Amanda
I especially love how you’ve made the crust for this chocolate pie! Crusts made with nuts have such a great flavor and texture, and dates have such a wonderful natural sweetness. I love adding them to recipes! What a great dessert for indulging in a healthy way!
Debra Klein
Yes, try it….you’ll want to eat it all day, until it’s gone.
Trish Bozeman
OK, You had me at chocolate pie. But then you threw in the idea of having this healthy chocolate amazingness for breakfast and I AM SOLD! One of my favorite things to do in the fall is eat healthy pumpkin pie for breakfast, so why not have a chocolate version of that? So easy to make too. A must try!
Debra Klein
Totally agree on the dates. A boost of fiber with some sweet? Yes, please. The texture of the pie is something like a thick mousse…..just perfect!!
Debra Klein
Exactly!! You’ve gotta get that baby on board with healthy living from the start! This will be a great introduction.
Debra Klein
Yeah….oxymoron, but also true. Protein, fiber, healthy fats….what’s not to like nutritionally? Plus it’s rich and creamy with no dairy.
Marisa F. Stewart
Now that would seem like an oxymoron — healthy chocolate pie. But since I’m always looking for a way to eat chocolate, I’m going to believe you that it’s good for me. The pie looks fantastic and this is one recipe that is going on my to do list ASAP.
Dana
When a pregnant lass like me sees the words “healthy” and “chocolate” in the same sentence, it’s a damn good day 😉
I’ve never had much of a sweet tooth until I got pregnant. And now I’m appreciate the sweet oh-so-much more. But with that has come a lot of guilt! So this is perfect. It’s for protein, which is good for me AND baby, right? Haha
Traci
Dates are MIRACLE food…I’m 100% convinced…as can be evidenced by this gorgeous number! I love the texture of the pie filling too! It really is a healthy pie! You have a total winner here. Thanks for sharing! 🙂
Debra Klein
Hmmm….not so sure that portion control wouldn’t apply here. Easter seems like a good time to make a pie and share it.
Debra Klein
Awesome. Dates are my sweetener of choice and they are so perfect in this crust because they act as a binder too.
Debra Klein
Yes…maybe put a row of fresh raspberries around the perimeter for the holiday.
Debra Klein
You’re welcome. I’m not a big fan of dairy either…..it’s actually an easy thing to get around.
Debra Klein
I think so…perfectly tasty!
Debra Klein
Totally agree…no special occasion needed. So, tonight it is!!
Jenni LeBaron
This chocolate pie looks wonderful! I am totally with you on buying the dates that don’t already have the seeds removed. They are far softer and the seeds are so easy to pull out. This would be wonderful for any celebration, but I really don’t need an excuse to eat chocolate, tonight would be fine too!
Tracy
It’s a chocolate pie but HEALTHY?! My prayers have been answered! 😉 I just love how this was made from cleaning out your pantry – no need to another trip to the store – and that the ingredients are all so simple and MINIMAL. The perfect pie!
Daniela
I can’t believe that this scrumptious chocolate pie is dairy and gluten free! I don’t digest dairy well, and I often have to miss out on some of my favorite desserts, so I’m thrilled to see that I can actually have a yummy chocolate pie without feeling sick afterwards. Thank you for the great recipe!
Julie Menghini
I’m a chocolate fanatic and that crust looks like only the first reason to try this recipe. Healthy and chocolate can it be true? I did a purge of my freezer and cupboards before remodeling my pantry. Unfortunately, the job is done and my shelves are overflowing again. I’ll be loading up on the chocolate just to make this pie though. It’s perfect for Easter!
Lisa
Cheers to a healthy chocolate pie. I actually do have a lot of family members with various food sensitivities and this pie looks like it would be a great option when I’m entertaining them. Love the dates in the crust too. That’s a neat idea!
Gloria | Homemade & Yummy
Healthy chocolate pie!! That means we can have more that one piece right? This looks divine, and a great Easter dessert.