Mini Raw Chocolate Chia Pudding Pies

When do you crave chocolate?

Do you hanker for it at the end of a busy day?

Does it serve as an afternoon pick-me-up?

Do you reward yourself with something chocolaty after a grueling workweek?

Perhaps it calls your name at certain times of the month?

If you are like me, you might answer, “All of the above!”

Chia Pudding and Energy Bites

As a certified chocoholic I began planning these Mini Raw Chocolate Chia Pudding Pies soon after I shared my recipe for Mini Raw Banana Cream Pies. I wanted to explore the art of chia pudding – so these pies were a logical outcome.

The pudding is so simple to make. You simply mix the ingredients in a high-speed blender and refrigerate.

It’s creamy.

I used dark cocoa powder to make it extra chocolaty.

It’s smooth and satisfying.

The crust is also easy. It’s a modified version of energy bites. You simply mix the ingredients in a food processor and then press into muffin tins.

It’s slightly chewy.

I added shredded coconut to compliment the chocolaty pudding.

Chunky peanut butter adds a little extra crunch.

Mini Raw Chocolate Chia Pudding Pies

These Mini Raw Chocolate Chia Pudding Pies are a delicious treat. If you want to get extra fancy, you could top them off with a dollop of whipped coconut cream!

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Mini Raw Chocolate Chia Pudding Pies with coconut crust

These easy vegan and gluten-free mini raw chocolate chia pudding pies are a great chocolaty treat with a crunchy peanut butter and coconut crust.

Prep Time 45 minutes

Total Time 45 minutes

Servings 12

Ingredients

Crust

• 1 cup old-fashioned oats dry
• 2/3 cups unsweetened shredded coconut
• 1/2 cup natural crunchy peanut butter
• 1/2 cup ground flax seed I use pre-ground flax seed. I’m told freshly ground flax seed may have a stronger flavor.
• 1/3 cup maple syrup
• 1 tsp. vanilla extract

Filling

• 1 1/2 cups almond milk
• 1/3 cup chia seeds
• 1/4 cup dark cocoa powder
• 6 medjool dates pitted
• 1/4 tsp. fine sea salt
• 1/2 tsp. pure vanilla extract

Instructions

Crust

• Add crust ingredients to a food processor fitted with the S blade.
• Pulse to mix until ingredients begin to clump together.
• Scrape mixture into a bowl and roll into 12 evenly sized dough balls.
• Line 12 cups of a muffin tin with small sheets of plastic wrap, then place a dough ball in each cup.
• Use your knuckle to press down the center of the dough and work the dough out toward the edges of the cup. Continue to work the dough from the center and up the sides until the dough covers the cup in a thin layer. (See pictures in Mini Banana Cream Pie recipe for more information.)
• Refrigerate crusts while you make the filling.

Filling

• Place filling ingredients in a high-speed blender in the order they are listed.
• Begin blending on lowest setting and slowly turn up to highest setting.
• Blend on high for approximately 30 seconds.
• Scrape sides of blender with a spatula and then blend a few more seconds to ensure a creamy consistency.
• Scrape pudding into a bowl and then spoon into crusts. (About two large spoonsful for each crust.)
• Refrigerate pies overnight or for at least 8 hours.
• Lift set pies out of the muffin tin by pulling up the plastic wrap.
• Serve chilled.

Notes

*You can also use smooth peanut butter – or almond butter for a slightly different flavor.

Prep time does not include refrigeration time.

Recipe makes 12 mini pies.

The crust was inspired by Gimme Some Oven’s No Bake Energy Bites.

The filling was adapted from Minimalist Baker’s Overnight Chocolate Chia Seed Pudding.

 Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

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