Clearly, no bake recipes like this Peanut Butter Chocolate Avocado Pudding Pie is the way to go in the unrelenting heat of summer.
Quick Look: Peanut Butter Chocolate Avocado Pudding Pie
⏲️Ready In: 20 Minutes
🍽Servings: 8
🥗Nutrition: 566 Calories
🥘Main Ingredients: Sunflower seeds, Dates, sunflower seed butter, Cocoa powder, Avocado
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: This dairy free no bake pie uses avocado to make an incredibly luscious treat! Perfect for summer potlucks.
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It's been hot and humid in Fargo (a deadly combination), so I'll avoid turning the oven on in my apartment at all costs.
I play this little, completely ridiculous game with myself where I see how long I can avoid turning on the AC. Part of it is the money and energy savings, part of it is to measure my ability to adapt to the temperature instead of seeking comfort immediately.
Like I said, a ridiculous game.
Still, on those 90+ degree days, I've got to avoid turning on my oven if I want to avoid turning on the AC.
That's where no cook recipes come in.
A few years back, I made a Mocha Avocado Cream Pie and it was a total hit anywhere I brought it. Of course, that started the wheels turning... what other chocolate avocado pudding (which we all know is amazing) creations could I come up with?
I took my time returning to the idea, but it's worth the wait.
Peanut butter + chocolate is one of my favorite combinations ever. Yes, in case you were wondering, peanut butter isn't strict paleo. I still eat it from time to time, but most of my "peanut butter" recipes feature sunflower seed butter instead.
Sure, the two nut/seed butters aren't exactly the same, but they're pretty dang close. Everyone I served this Peanut Butter Chocolate Avocado Pudding Pie to couldn't tell that it wasn't peanut butter. And they only had good things to say!
So, you can use peanut butter or sunflower seed butter. Your choice.
BUT the crust is made with sunflower seeds. So why not go ahead and use sunflower seed butter? I promise the end result is still silky and rich. Not too sweet, it's definitely a showstopper for summer potlucks.
Serve this pie the day you make it for best results. It keeps okay in the fridge, but it's definitely best day of.
Did you try this Peanut Butter Chocolate Avocado Pudding Pie recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Peanut Butter Chocolate Avocado Pudding Pie
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No cook
- Cuisine: American
- Diet: Gluten Free
Description
This dairy free no bake pie uses avocado to make an incredibly luscious treat! If you don't need it to be nut free, you can use peanuts and peanut butter if that's more your style!
Ingredients
For the Crust
- 1 ½ cups raw sunflower seeds
- 8 pitted Medjool dates
- ⅛ teaspoon sea salt
For the Filling
- 3 large avocados
- ¼ cup + ⅛ cup pure maple syrup
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ cup sunflower seed butter
For the Topping
- 1 can full fat coconut milk, refrigerated overnight
- 1 tablespoon pure maple syrup
Instructions
- Preheat oven to 375 degrees. Spread sunflower seeds out on a baking sheet and toast for 10 minutes. Add the dates to a jar and cover with water, leaving to soak while the sunflower seeds toast. Remove the sunflower seeds from the oven and let cool for a few minutes.
- Place all crust ingredients in a food processor and process until the sunflower seeds and dates form a meal. It should be mealy and moist, but not processed to the point of making a nut butter. Press crust into a 9-inch pie pan or a springform pan.
- Pit and peel avocados. Combine avocado, maple syrup, cocoa powder, vanilla extract, and sunflower seed butter in a blender and blend until smooth. Spoon the filling into the pie crust and smooth with a spatula. Refrigerate while making the topping.
- Open the can of refrigerated coconut milk. The coconut milk should have separated into coconut water and thicker coconut cream. Scoop out the coconut cream and add to a small mixing bowl. (Reserve the coconut water for smoothies or just drink it!) Add the tablespoon of maple syrup to the coconut cream. Mix using a stand or hand mixer on medium-high for 3-5 minutes, until soft peaks form.
- Remove the pie from the fridge and smooth the whipped coconut cream over the avocado pudding. Top with chocolate shavings, if desired. Refrigerate until ready to serve.
Sheila says
Dropping by to say thank you for sharing the super yummy pudding pie. The kids had tremendously enjoyed it. Looking forward to more of your no-bake recipes.
Chelsea says
Thanks so much, Sheila! <3
Rebecca says
Do you know approximately calories, fat and protein nutritional value please?
Chelsea says
Hi Rebecca! I don't know, as I don't really track this stuff. There are lots of sites like myfitnesspal where you can plug in a recipe and find out! Unfortunately, this website isn't my full-time job at the moment so I can't justify the extra time to figure out nutritional values. Sorry!