OK I’m NEVER making this again! This is not a grainy pudding that many vegan chocolate puddings are but instead it is a rich, creamy and oh so addicting treat. If it is sitting in my fridge I will eat it ALL so unless I am taking it to a party or something I must NEVER make it again! I actually ate half of it all by myself and then had a sugar rush from h@!!
I make the crust an uncooked one with crunchy sugar mixed in with the nuts and dates for a very unique texture and taste. You can completely eliminate the sugar and increase the dates if you want to make it a little less naughty. My 16 year old’s eyes rolled back in here head when she tried it and she said “MOM, why do you make these things! Now I’m going to eat more than I should.”
I do preach health and strive to be a healthy person but like many people I don’t always practice what I preach and these types of desserts are my weaknesses. I do think that there is nothing wrong with eating a treat now and then just don’t let it turn into all the time (I get in a sweet groove myself sometimes!).
Chocolate Pudding Pie
Serves: 6-8 slices
1 cup raw unsalted walnuts
1 cup raw unsalted pecans
16 + dates (enough to make it stick together) all dates are different sizes and have a different level of moisture so you have to add accordingly
3/4 cup sugar
1 bag vegan chocolate chips (I use ghirardelli)
3 Tablespoons dried lemon peel (if you don’t have this no biggie, just gives a nice subtle flavor)
1 teaspoon vanilla extract
1 1/2 cups almond milk (I use unsweetened-there is enough sugar already in this baby)
2 Tablespoons corn starch
4 Tablespoons water
Blend the nuts, dates and sugar together until you can press it easily together with your fingers but without being too sticky.
Pour nut mixture into a pie tin and press around the sides and bottom then set aside.
Pour the chocolate chips, lemon peel and vanilla into a medium sauce pan and melt, stirring often. Add milk a 1/4 cup at a time, mixing well.
Once the chocolate is fully melted and cooking at a medium/low temperature to prevent it from bubbling and burning you, mix together the cornstarch and water then it pour into the melted chocolate. Mix well and stir until it thickens well.
Pour the chocolate into the crust lined pie tin and put in the refrigerator for at least 4 hours to allow it to set up.
Top with powdered sugar or fresh berries and ENJOY!