Mini Raw Chocolate Chia Pudding Pies
These vegan, gluten-free mini raw chocolate chia pudding pies are a great chocolaty treat with a crunchy peanut butter and coconut crust.
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 sharing 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 Filling
The pudding is so simple to make with just six ingredients:
- Almond milk (or any plant milk)
- Chia seeds
- Cocoa powder (I used dark cocoa powder to make it extra chocolaty)
- Medjool dates
- Himalayan cooking salt
- Pure vanilla extract
You simply mix the ingredients in a high-speed blender and refrigerate—you’ll have a creamy, smooth, and satisfying pudding! The filling was adapted from Minimalist Baker’s Overnight Chocolate Chia Seed Pudding.
The Crust
The crust is also easy. It’s a modified version of Energy Bites and also includes just six ingredients:
- Old-fashioned oats
- Unsweetened shredded coconut
- Crunchy peanut butter
- Ground flax seed
- Maple syrup
- Pure vanilla extract
Mix the ingredients in a food processor and then press into muffin tins for a slightly chewy, crunchy crust. The crust was inspired by Gimme Some Oven’s No Bake Energy Bites.
The recipe below provides all the details.
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!
Mini Raw Chocolate Chia Pudding Pies with coconut crust
Ingredients
Crust
- 1 cup old-fashioned oats dry
- ⅔ cups unsweetened shredded coconut
- ½ cup natural crunchy peanut butter
- ½ cup ground flax seed I use pre-ground flax seed. I’m told freshly ground flax seed may have a stronger flavor.
- ⅓ cup maple syrup
- 1 tsp. vanilla extract
Filling
- 1½ cups almond milk
- ⅓ cup chia seeds
- ¼ cup dark cocoa powder
- 6 medjool dates pitted
- ¼ tsp. fine sea salt
- ½ 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
Nutrition
Note: This page contains affiliate links. I earn a commission if you use the links—it’s how I keep the site ad-free. I only recommend items/brands I use or trust, and I appreciate your support.
Can I make this without the cocoa? My kids don’t like chocolate!
I recommend finding a chia pudding recipe that doesn’t use cocoa. The liquid ratio might be different without the cocoa. 🙂