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CHOCOLATE CREAM PIE healthy no bake recipe720P HD
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Jun 23, 2025
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so I recently asked what type of recipes
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you all wanted to see for the holiday
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season and so many of you said pie so
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today I am sharing a clean and delicious
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version of one of my personal favorites
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and I am making a chocolate cream pie
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stuffed with a chocolate avocado pudding
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in a graham cracker crust and topped
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with fresh whipped cream and yes you can
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also make this recipe vegan i will share
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those tips throughout the video as well
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this really is a very simple very fun
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recipe plus it makes a great talking
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piece as you try to get your friends and
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family to guess what the secret
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ingredient is delightful now for the
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graham cracker crust you can buy these
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pre-made at the grocery store if you
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wanted to skip the step of making it
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yourself but they really are very simple
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to make all you need is 1 and 1/2 cups
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of graham cracker crumbs which is going
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to be about 11 to 12 sheets of graham
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crackers two tablespoons of coconut
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sugar and then six tablespoons of melted
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butter personally I always try to look
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for an organic pasture butter when
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possible now if you needed to you could
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also look for a gluten-free graham
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cracker and if you want to keep this
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recipe 100% vegan you can sub the butter
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with a plant-based butter substitute or
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you can use melted coconut oil just keep
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in mind that if you use the coconut oil
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it does give a little coconut undertone
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flavor to the pie which I don't mind at
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all but it's just good to know so to
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make the graham cracker crumbs I'm just
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going to get my graham crackers into a
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food processor and then you're just
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going to blend that up until they're all
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broken down and you have a nice fine
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sandlike texture like I have here then
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I'm going to transfer that into a bowl
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and I'm going to add the coconut sugar
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gently toss the two of those together
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and then I will pour in the melted
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butter and then just mix this until it's
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all incorporated and you're going to see
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you're going to end up with a wet
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sandlike texture it's going to look like
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this then I am going to transfer this
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mixture into a 9 in pie pan and you just
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want to spread it out and then begin to
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pat it down on the bottom of the pan and
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then up the sides of the pan as well you
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don't have to push super hard you're
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just gently patting it down and you will
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see that these little crumbs begin to
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stick together and then I like to just
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use a spoon to come down at the base of
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my pie pan and press the crust into the
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round corners
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just like that remember this is a
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homemade pie so we're not looking for
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perfection we're just going to do the
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best we can so once you've got your pie
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crust looking pretty good like I have
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here it's all distributed throughout the
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pie pan then we are going to pop this in
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the refrigerator and let it chill while
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we make the filling for the pie it needs
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to be in there for at least 30 minutes
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this is a no bake crust but that's
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plenty of time while you are making the
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rest of the ingredients from here we
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need to make the pudding the whipped
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cream and the chocolate shavings that I
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like to put on top of the pie so we're
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going to work backwards starting with
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the chocolate shavings and all of that
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is is you're going to take your favorite
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chocolate bar i always keep this 72%
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dark chocolate bar from Trader Joe's in
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my pantry for recipes just like this and
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like when I want to make my chocolate
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chunk cookies or some brownies and all
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I'm going to do is take my knife and
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thinly shave the chocolate really you're
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just trying to cut it as thin as
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possible and it makes these nice fine
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shavings you need about a/ an ounce to
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an ounce of chocolate and then we're
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going to set that aside while we make
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the whipped cream so this is just a very
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straightforward technique you're going
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to need 1 cup of organic pastured heavy
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whipping cream and 1 tbsp of granulated
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sugar i am using monk fruit for my
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whipped cream now keep in mind if you
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wanted to keep this recipe plant-based
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you can sub in a coconut whipped cream
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i'm not going to show you how to make
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that but I am going to link to a couple
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recipes for you down in the description
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box below so you can swap that out if
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needed now I always like to chill a
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metal bowl so this bowl was in the
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freezer for about 30 minutes i'm going
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to pour my cold cream right into the
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bowl along with my sweetener and then
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I'm just going to blend this up with a
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hand mixer this usually takes anywhere
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between two to 3 minutes and you're
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going to know that your whipped cream is
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ready to go basically it's going to get
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nice and thick and fluffy and delightful
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okay so the whipped cream is done this
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is going to sit in the refrigerator
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while we make the chocolate avocado
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pudding yes there's a few steps to this
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recipe but they are very simple and it
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moves pretty quickly so for our
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chocolate avocado pudding it's so
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delicious you need two perfectly ripe
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avocados no pressure at all my friends
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okay just two perfectly ripe avocados
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the way to see if your avocado is ripe
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is to take your thumb and just gently
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push on the skin of the avocado and it
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should just gently give under your thumb
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if it is hard and it's really hard to
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push that means it's not ripe enough if
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you push on it and your thumb goes right
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through it's probably too ripe so we
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really want avocados that are just
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perfectly ripe because we need them to
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be soft enough to break down in the
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mousse and if they are not ripe enough
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you're going to end up with little green
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bits of avocado throughout your
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chocolate pudding now my favorite way to
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open an avocado is to lie it on my
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cutting board i place my left hand over
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the top and then I slide the knife in
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horizontally you're going to feel it hit
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the pit and once it does you just gently
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spin the avocado around the knife then
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you just give a little twist and it
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opens up and the easiest way to remove
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the pit you have two options you can
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take your knife and just gently tap the
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top of the pit give it a little twist
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and it will pop right out but if you
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don't want to use the knife and you want
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to go super safe you can also just hold
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the avocado in your hand give it a
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gentle squeeze and the pit should pop
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right out i'm going to place the
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avocados into my food processor which by
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the way you want to end up with
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somewhere between 10 to 12 oz of avocado
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meat and I'm just going to gently pulse
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that back and forth to break the
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avocados down just a little bit then I'm
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going to add a half a cup of unsweetened
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cocoa powder you could also do a cacao
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powder 1/4 teaspoon of sea salt 1/3 of a
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cup maple syrup 1 teaspoon of vanilla
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extract and then this ingredient is
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optional but I love to also add a half a
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teaspoon of ground espresso powder it
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just makes the flavor a little bit
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richer and it really enhances that
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chocolate flavor then we're going to
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blend this up let it all come together
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you may need to stop and scrape down the
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sides and then just let it go again and
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you're going to let it blend until you
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have this nice thick chocolate avocado
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mousse like I have here see this texture
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so once I have it here I want to thin it
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out a little bit because I'm looking for
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more of a pudding texture so I'm going
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to pour in a half a cup of unsweetened
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almond milk and blend that up one more
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time and see you're going to end up with
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this texture here which is more of a
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nice light fluffy pudding so good okay
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so we have all of our components created
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now all we have to do is assemble the
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pie so I have my chilled graham cracker
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crust and I am just going to spoon in
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our chocolate avocado pudding get it all
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in there and then just use a spatula to
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even it out to the best you can nice and
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even then I'm going to take that fresh
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whipped cream and put that over the
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chocolate avocado pudding and again
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we're just going to smooth that out
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until it's nice and even and then the
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final step is to take that fresh shaved
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chocolate and just sprinkle that right
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over the top of the pie this is so
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pretty and as someone who does not make
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pie very often I am feeling extremely
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proud of myself right now so from here
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we do have to let the pie chill before
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you slice into it because you want
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everything to really kind of come
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together and solidify a bit so when you
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slice it it all stays together so you
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want to chill it in the refrigerator for
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a minimum of 3 hours and up to 24 hours
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and then when you're ready to serve it
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you want to keep the slices on the
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smaller side if you've ever made a
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graham cracker crust before they can be
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a little bit crumbly especially the
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first piece or two so if you keep the
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pieces fairly moderate I find that it's
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a lot easier to get a slice of your pie
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out in one piece just look at this pie
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it is light it's fluffy it's creamy it's
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decent and it is so delicious this is
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truly one of my favorite flavor combos
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and I'm super excited for you to give it
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a try
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that is so good and if you're looking
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for some more Clean and Delicious
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holiday dessert inspiration you can
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check out my mini pecan pies and my mini
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pumpkin pies they are both so good
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cheers