Chocolate Pudding Pie

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I learned a version of this recipe in my cooking course. I made some changes and now call it my own.

I like bringing this to a party because people are usually surprised by the smooth texture, rich flavors, and overall deliciousness. And of course the ingredient list.

This pie cuts best right out of the freezer, but the crumby crust sometimes falls off the bottom. That is ok…just pick up a spoonful and sprinkle it right on top of the piece you are serving. It is still great when it starts to thaw too, it just doesn’t cut as smoothly.

Another great way to serve this is to make individual cups with the pudding on the bottom and the crust crumbles on the top.

But my favorite thing is to take whatever is leftover and smush it into a freezer safe container, crust and all, and sneak spoonfuls out of the freezer until it’s gone!

Pudding
1 cup raw cacao powder
1/2 cup raw almond butter
1/2 cup liquid sweetener (agave nectar or coconut palm nectar)
1/2 cup water
1/2 cup pitted dates
1 teaspoon vanilla extract (or vanilla powder)

Place all the ingredients into the Vitamix or blender and blend until completely smooth. It will be quite thick!

Crust
1 1/2 cups raw nuts (walnuts or pecans)
1/4 cup maple sugar

Place the nuts and sugar into the food processor and process until the mixture is crumbly.

To make the pie, press the crust firmly down into a pie dish. Pour the pudding into the crust and spread out with a spatula. Place the pie into the freezer for 20 minutes to firm up before serving or the refrigerator for an hour. Enjoy!

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