No-Bake Chocolate Pie
November 04, 2019
Categories: Desserts, Freezer, Snacks, Nuts/Seeds, Almond, Macadamia Nut, Oats, Add it in the lunch box, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Potluck, Valentine's Day, Weeknight Meals, Food Processor, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Pies more
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (106.8 g)
- Calories 409.4
- Total Fat - 28.8 g
- Saturated Fat - 4.7 g
- Cholesterol - 1.3 mg
- Sodium - 224.2 mg
- Total Carbohydrate - 35.6 g
- Dietary Fiber - 6.8 g
- Sugars - 12.8 g
- Protein - 8.3 g
- Calcium - 97.9 mg
- Iron - 3.1 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.4 mg
Line a 20cm (8 inch) pie dish with baking paper.
To make the base, place the almonds in a food processor and process until the crumbs form and then add the oats, salt, dates and coconut oil and process until combines.
You will know it is ready if your squeeze the mixture between your fingers and it sticks together like dough.
Press the mixture into the base and up the side of the pie dish and using your fingers, flatten it into a pie crust.
Next, to make the filling add the salted macadamia nuts to the food processor and process until a nut butter forms.
At first you will have to stop and scrape down the sides of the bowl a few times and then add the coconut milk, rice malt syrup, cacao powder and vanilla and process until very smooth and then pour the filling onto the pie crust and freeze for at least 4 hours or overnight.
To serve top as desired with the raspberries or other berry of choice and the macadamia nuts.
Allow the pie to thaw for about 45 to 60 minutes, then slice.
Even if you don't eat it all at once, slice it up and return to the freezer, that way it is much easier and waiting for the whole pie to thaw.
Tips & Variations
No special items needed.