With a simple crust and a rich, creamy filling, this gluten-free & paleo No Bake Vegan Fudge Pie is sure to be everyone’s new favorite pie! The crust is super simple – just almonds and dates pulsed together, which means there are no grains, no dairy, and no refined sugars involved As amazing as this pie is plain, it’s even better with the raspberry compote smothered on top. The slight tartness of the raspberries really helps to break up the rich, fudgey texture of the filling and creates a really amazing balance. You can also keep it on the side if you serve it at a party! This No Bake Vegan Fudge Pie is rich, creamy, decadent, and deceivingly simple! It's sure to be a crowd pleaser.

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


For the Compote:

  1. 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:

  1. 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.
  2. 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:

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