no-bake chocolate pumpkin pie

amazing healthy chocolate pumpkin pie (no-bake)

amazing healthy chocolate pumpkin pie (no-bake)

amazing healthy chocolate pumpkin pie (no-bake)

amazing healthy chocolate pumpkin pie (no-bake)

A couple days ago, this made an appearance at our Thanksgiving table. We’ve never really done Thanksgiving very big at my house, but of course I always make sure there is no shortage in the dessert area.

Quite honestly, pumpkin pie isn’t my favorite. I’m not much of a crust fan (gasp), and I’ll take something chocolatey over something un-chocolatey any day.

This pumpkin pie is only that in name–it really just tastes like a smooth, cold and creamy chocolate mousse. If you really want some semblance of a pumpkin pie, I would amp up the cinnamon and pumpkin spice, but I loved it the way it is written here, too!

No-Bake Chocolate Pumpkin Pie

Crust:
1 cup mix of pecans and walnuts
1/2 cup oats
1 cup large Medjool dates (sometimes I use a mix of dates + raisins)
1/4 cup cocoa or cacao powder

Filling:
1/2 cup chopped dark chocolate (I used Trader Joe’s pound plus 72%)
1 can (15-oz) pumpkin puree
3 tablespoons honey or maple syrup
3 tablespoons coconut oil, melted
heaping 1/4 tsp ground cinnamon
heaping 1/4 tsp pumpkin spice
generous pinch of salt
¼ cup chocolate chips, melted

For the crust:

Get a 9-inch springform pan ready.

Pulse the pecans, oats, and cocoa powder in a food processor until coarsely ground. Add the dates and pulse until it starts to stick together. Press the crust mixture onto the bottom and sides of the pan.

For the filling:

Melt the chocolate slowly in a large bowl over simmering water (double boiler) or carefully in the microwave. I like to use the microwave – 20 seconds, stir, 20 seconds, stir, 20 seconds, stir, and keep stirring until it is smooth. Once chocolate is melted set aside to slightly cool

Combine the rest of the ingredients in a medium bowl. Warm this up for 30 seconds in the microwave so that the coconut oil and honey become evenly mixed in the pumpkin puree. Using a rubber spatula, combine the pumpkin mixture with the chocolate until all ingredients are combined.

Pour over the crust. Drizzle with melted chocolate chips and refrigerate until set, approximately 4 hours. Keep refrigerated.

Slightly adapted from Living Healthy with Chocolate 

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About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
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