Chocolate Pudding Pie

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Speaks for itself…Rich, creamy, nutty, chocolaty and a touch salty. This is similar to the ice cream recipe I posted earlier. So if you liked that one, but the chill in the air wants something warmer, this is a great option. You can play with the flavor, extracts, spices, milks and nuts. I referred you back to last Wednesday’s Raw Pie Crust blog but you can use whatever crust you like. Yum!

Chocolate Pudding Pie

1 can coconut milk

1 1/3 cup on almond milk, unsweetened

3 Tbl arrowroot powder

1/2 tsp salt

1/3- 1/2 c agave, maple syrup or honey

1/4 raw cocoa powder. If you are using the regular cocoa powder double this and check the flavor. I have the trader joes and I had to triple it to get the flavor I wanted. Taste along the way.

1) Make your Raw Pie Crust. Put in fridge while making the filling.

2) Take 1/2 c of the milk and whisk in the arrowroot. Set aside.

3) Put the remaining milk and other ingredients in a sauce pan. Cook over medium to high heat, stirring constantly, until the whole mixture come to a boil. Whisk in the arrowroot mixture in until it thicken. This will happen pretty fast. Add your extracts (vanilla, hazelnut, mint and any spices you  might like)

4) Pour into pie crust, cover and chill for 2-3 hours until cool and set. Top with Rice Whip or homemade Coconut Whip Cream, fruit, etc.,. Or just eat it plain. It’s so good.


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