Chocolate Pudding Pie with Toasted Coconut Flakes

Just as you can never judge a book by its cover, you can’t judge a dessert by its jiggliness. 

Case in point? This Chocolate Pudding Pie with Toasted Coconut Flakes. 

Piled sky-high with a fat layer of chocolate pudding and sprinkled with golden toasted coconut flakes, this pie appears overly indulgent on first glance. But dig deeper and you’ll discover that this treat delivers some surprising health benefits. 

Pureed sweet potatoes and dates are sweet by nature, meaning there’s no need to add any extra sugar. Plus, they’re full of fiber, which prevents the dreaded sugar high – and inevitable crash – most people experience with traditional pastries and pies. 

Also good for slowing your digestion – protein – and with 6 grams per serving from plant-based sources like almond butter, chia seeds and flaxseeds, this dessert will leave you feeling satisfied after one slice. 

But the best part about this pie? It only looks like it took hours to make. The make-ahead, no-bake recipe is so easy, you can whip it up on a whim without even breaking a sweat. 

Chocolate Pudding Pie with Toasted Coconut Flakes

Serves 8
 

Ingredients:

1 cup graham cracker crumbs

1/4 cup ground flaxseed

2 tablespoons coconut oil, melted

1/2 cup pitted dates, soaked in warm water for 10 minutes to soften

1 1/2 cups sweet potato purée (fresh or canned, unsweetened)

2 tablespoons smooth almond butter

1/2 cup unsweetened almond milk

1/2 cup unsweetened cocoa powder

3 tablespoons chia seeds

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/4 cup unsweetened coconut flakes, toasted
 

Directions:

1. Combine graham cracker crumbs, flaxseed and coconut oil in a bowl. Press firmly into a 9-inch pie pan to form a crust; chill 30 minutes.

2. Drain dates from soaking liquid, squeeze out any excess water and place in a food processor or high-speed blender. Add sweet potato, almond butter, almond milk, cocoa, cinnamon, vanilla and chia seeds, and purée until well combined and creamy.

3. Pour mixture into pie crust. Cover tightly and refrigerate at least 2 hours or overnight.

4. Top with toasted coconut flakes and serve.

Nutritional information per serving:

Calories: 244; Carbohydrates: 33g; Protein: 6g; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Dietary Fiber: 7g; Sodium: 100mg

Published on: August 11, 2017