This chocolate pudding pie deserves a moment of silence. A moment to honor its pretzel date crust, its creamy chocolate center, and its light and fluffy coconut whip topping. In sum, the deliciousness is off the scale with this one.
Absolute heaven in three layers wrapped up into one pie.
I love a prep ahead moment on a holiday menu, and this pie can be made up to 3 days in advance, or the night before.
Chocolate lovers, please make this one. You won't regret it!!
Equipment
Sauce Pot
Stove
Food processor
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Serves
8-10
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Crust
10 medjool dates, pitted
1.5 cup nuts ( I used walnuts and pecans)
1 cup pretzel sticks
1 tsp vanilla
pinch sea salt
Pudding
2 cans full fat coconut milk, refrigerated overnight
3.5 tbsp arrowroot powder
1/2 cup + 3 tbsp coconut sugar
1/4 cup cacao powder
1 cup chocolate chips
2 tsp vanilla extract
1/4 tsp sea salt
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Whipped Cream
1 cup CocoWhip or whipped cream of choice
Toppings
chocolate shavings of choice
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Crust: Soak medjool dates in hot water for 5 minutes. This allows them to moisten for your crust. Drain and pat fully dry.
Add nuts and pretzels to your food processor, Pulse until large crumbles remain. You still want pretzel chunks in your crust so don't over process!
Add in medjool dates, vanilla, and sea salt and process until a crust dough forms.
Press crust evenly into a parchment lined cake pan pulling the crusts up the pan forming the crust sides.
Place crust in refrigerator while you prep pudding.
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Pudding: Flip your refrigerated coconut milk cans upside down. Due to refrigeration your coconut milk cream should have hardened. Once you open your can pour the liquid that is left on top into a high speed blender. Add your arrowroot starch into the blender and blend on high for 30 seconds. Set aside.
Scoop the hardened cream into a pot on the stove. Turn heat to low. Add your coconut sugar and cacao powder. Stir until your cream has melted into the coconut sugar and cacao powder.
Bring mix to a low boil , continuously stirring for 5 minutes.
Stir in your arrowroot liquid mixture and chocolate chips.
Bring to a low simmer, continuing to stir vigorously until all is one cohesive mixture, no clumps left, about 3 more minutes.
Remove your pot from heat and allow pudding to cool.
When slightly cooled, pour pudding over your crust and smooth into cake pan.
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Coconut Whip: Add your layer of Cocowhip and any toppings like chocolate shavings, chocolate chips, cacao powder dusting, etc.
Place pie in the fridge and allow to thicken in fridge for a minimum of 4 hours, overnight is best!
Serve chilled.
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