Chocolate Truffle Pudding Pie
This Chocolate Truffle Pudding Pie is a slice of silky, chocolatey heaven. With no dairy, refined sugar, or gluten, it’s a decadent but guilt-free dessert.
Servings Prep Time
8slices 20minutes
Passive Time
2 – 3 hours
Servings Prep Time
8slices 20minutes
Passive Time
2 – 3 hours
Ingredients
Pudding Pie Filling
Sunbutter Crust (original recipe Sunbutter Drops by Laura Pappas, http://www.laurapappashealth.com/)
Instructions
  1. In a large food processor or high speed blender, combine all ingredients for the sunbutter crust and pulse until well combined. The mixture will be slightly sticky due to the maple syrup.
  2. Place the mixture into the fridge for roughly 2 hours or until it has hardened, but isn’t completely solid. (It’s much easier to press it into the pie pan this way).
  3. Using an 8 (or 9) inch pie pan, distribute the chilled crust mixture evenly around the pan to form the raw crust. Cover lightly with plastic wrap and return it to the fridge until you’re ready to place the filling.
Pudding Pie Filling
  1. Combine all ingredients at room temperate in a high speed blender or large food processor and process until smooth, pausing to scrape down the sides to make sure everything is well incorporated. It should be a pudding like consistency.
  2. Pour/spoon the chocolate pudding mixture into the chilled pie crust and smooth evenly with a spoon or spatula. Chill in the fridge for 2-3 hours or until firm to the touch.
  3. When ready to serve, take the pudding pie from the fridge and wait about 10 minutes for it to soften before cutting slices. Top the entire pie or by the slice with the So Delicious Coco-Whip topping. Sprinkle toasted coconut flakes on top for a great crunch and pretty presentation. Serve while still chilled.