Chocolate Pudding Pie with Seed Crust

Chocolate Pudding Pie with Seed Crust

I don’t know if you remember this, but many years ago, I’m talking the ’70s, I think every mom in America was required to make her children chocolate pudding pie in a graham cracker crust and slather it with whipped cream. This was actually something I really loved to eat. Of course, I had to figure out a healthy, vegan, allergy-free version of it for my son (and for myself, who am I kidding?).

The best part is there is no need to bake it. Just assemble the parts and put it in the freezer. The avocado hiding out in the chocolate pudding adds a boost of potassium, a rich creaminess, and a smooth texture that makes it taste like custard.Recipe from Sweet, Savory and Free: Insanely Delicious Plant-Based Recipe Without Any of the Top 8 Food Allergens by Debbie Adler © 2017, BenBella Books. Reprinted by permission.

Makes: 12 mini-pies

Crust

  • 3/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 tablespoons hemp seeds
  • 6 Medjool dates, pitted and soaked in water for 20 minutes, then drained

Pudding

  • 3/4 cup green tea or water, at room temperature
  • 10 Medjool dates, pitted and soaked in water for 20 minutes, then drained
  • 1/4 cup cacao powder
  • 1/4 cup Sunflower Seed Butter 
  • 1/4 cup mashed avocado

Whipped cream

  • 1 1/2 cups coconut cream or nondairy whipped cream (homemade or purchased)
  • 1 tablespoon maple syrup

Line a standard 12-cup muffin tin with paper baking cups.

Make the crust: Add the sunflower and pumpkin seeds to a medium sauté pan over low heat and toast, stirring occasionally, until the seeds turn a light golden brown, about 5 minutes.

Add the toasted sunflower seeds, toasted pumpkin seeds, hemp seeds, and drained dates to a food processor. Pulse until the mixture comes together but retains some texture.

Add about 1 1/2 tablespoons of the crust mixture to each of the prepared cupcake wells. Press down to make an even layer. You don’t need to go up the sides.

To make the pudding: Add the green tea, drained dates, cacao powder, sunflower seed butter, and avocado to a food processor. Pulse until the mixture comes together and is very smooth.

Spoon about 3 tablespoons of the pie mixture on top of the crust mixture, dividing it evenly among the tins.

To make the whipped cream topping: Whisk together the coconut cream and maple syrup in a small bowl. Place in the refrigerator.

Place the pudding pies in the freezer for 2 hours or overnight. Peel off the cupcake liners and top each pie with the whipped cream. Serve immediately.

Keep in an airtight container for up to 3 months in the freezer.

Per serving (1 mini-pie)
Calories 180; Total Fat 10.1g; Protein 5.7g; Sodium 2mg; Fiber 3.7g; Sugars 9.0g; Carbs: 15.1g

Debbie Adler blogs at Plant Power Rising.

Mini-Chocolate Pudding Pies with Seed Crust

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