I used a deep dish pie pan for this No Bake Mississippi Mud Pie since it has three layers and it is divine! The hazelnut chocolate layer is so creamy and just firm enough to make you wonder if there is cream cheese in there. The pudding layer almost didn’t make it in the pie. Mostly because I couldn’t stop eating it straight from the blender. I may have [allegedly] eaten a lot of the crust too before it made it into the pan.

No-Bake Mississippi Mud Pie [Vegan, Raw, Gluten-Free]

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Ingredients

For the Crust:

  • 2 cups gluten-free oats
  • 2 cups walnuts
  • 1 cup dates
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon vanilla

For the Hazelnut Layer:

  • 1 tablespoon chia seeds (whole is fine if using a high-speed blender)
  • 2 cups hazelnuts, soaked overnight
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/3 cup cacao
  • 1/2 cup non-dairy milk (you may need to add a little more as you blend)
  • 1/2 teaspoon salt

For the Pudding Layer:

  • 2 avocados
  • 2 bananas
  • 1/4 cup coconut oil
  • 1/2 cup cacao
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon fleur de sel salt

For the Whipped Cream:

  • 2 13.66-ounce cans of coconut milk (refrigerate the cans overnight to separate the cream, pour out the liquid, and use for smoothies, use the cream that's left)
  • Juice from 1/4-1/2 a lemon (the more lemon, the more sour it will taste)
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons vanilla
  • 4 teaspoons maple syrup
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Preparation

  1. Soak your hazelnuts overnight.
  2. In a high-speed blender, blend all of the ingredients for the crust.
  3. Once blended, press into a 9 1/2-inch deep-dish pie pan. Check that you work it into all the little corners.
  4. Put in the refrigerator while you work on the next layer.
  5. In a high-speed blender, blend all of the ingredients for the hazelnut layer.
  6. Pour and spread evenly into the pie pan.
  7. Refrigerate at least 2 hours or overnight.
  8. In a high-speed blender, blend all of the ingredients for the pudding layer.
  9. Pour and spread evenly into the pie pan.
  10. Refrigerate at least 2 hours.
  11. In a high-speed blender, blend all of the ingredients for the whipped cream. If you like your whip cream to taste a little more on the sour cream side, add more lemon.
  12. Pour and spread evenly into the pie pan.
  13. Top with chocolate shavings, or sprinkle cacao on top.
  14. Refrigerate and/or serve.

Notes

I made all the layers more on the milk chocolate side than dark chocolate because it’s a lot of chocolate, but if you want it to taste more like a chocolate mousse pie, just add a little more cacao.

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Nutritional Information

Total Calories: 8076 | Total Carbs: 655 g | Total Fat: 564 g | Total Protein: 103 g | Total Sodium: 2150 g | Total Sugar: 429 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.