How long does this no-bake chocolate fudge pie need to set?

The pie needs to set in the fridge for at least 1 hour to achieve its firm, fudge-like consistency before serving.

Can I use a different nut for the crust instead of almonds?

Yes, you can likely substitute other nuts like walnuts or pecans for the roasted almonds in the crust, maintaining the 1 cup measurement.

What if I don't have fresh raspberries for the compote?

Frozen raspberries can be used for the compote; simply cook them down as directed until softened, then stir in maple syrup.

How should I store leftover No-Bake Chocolate Fudge Pie?

Store any leftover pie in an airtight container in the refrigerator. It should keep well for several days.

Can I make this chocolate fudge pie ahead of time?

Yes, this pie is perfect for making ahead. Prepare it, let it set in the fridge, and then store it until you're ready to serve, adding the compote just before.

7 years ago

No-Bake Chocolate Fudge Pie
[Vegan, Gluten-Free]

KC By: Kat Condon

Author Bio

Kat Condon is the health coach and gluten-free recipe developer behind Katalyst Health. A fitness... Read More

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A slice of No-Bake Chocolate Fudge Pie with a rich dark brown filling and an almond-date crust, topped generously with bright red raspberry compote, served on a white plate.

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No-Bake Chocolate Fudge Pie [Vegan, Gluten-Free]

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Ingredients You Need for No-Bake Chocolate Fudge Pie [Vegan, Gluten-Free]

For the Crust:

1 cup almonds, roasted
1 cup dates, pitted
pinch sea salt

For the Filling:

2/3 cup cocoa powder
1/3 cup almond milk
1/3 cup coconut oil, softened
1/3 cup maple syrup
1 teaspoon vanilla extract

For the Raspberry Compote:

2 cups raspberries, fresh
1-2 teaspoons maple syrup

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How to Prepare No-Bake Chocolate Fudge Pie [Vegan, Gluten-Free]

For the Compote:

Place the berries in a small pot. Heat over medium until berries are broken down and softened, roughly 5 minutes. Once berries have cooked down, stir in maple syrup. Set aside.

For the Crust:

Place almonds and dates together in a food processor. Process on high until dough forms. Almonds should be broken down and crust should hold when pressed between your fingers.
Press crust into a lined 8 inch springform pan. Press down firmly, pushing the crust up the sides of the pan a little. Set aside.

For the Filling:

Beat together all of the filling ingredients until smooth and creamy. Taste and add more maple syrup, if needed.
Pour filling into prepared crust. Set in the fridge for 1 hour to set.
When ready to serve, release pie from springform pan and slice. Top with raspberry compote and serve.