This Chocolate Mint Pudding Pie is a mouthwatering dessert that looks posh and sophisticated while being easy and quick to make. Not only vegan, but also gluten free, dairy free, top allergen free and refined sugar free.
When we start doing our baking for the winter holiday season our kids always ask for chocolate and mint EVERYTHING! Cookies, cakes, marshmallows and bars are all on the request list. This year we thought we would take it a step further and fill a cookie crumb pie crust with chocolate mint chia pudding. It was so successful it is going on the “we need to have this again next week list”. Watching the kids' faces light up at the delight of something safe for them that seems decadent and posh but is really simple and quick to make.
How to Make the Chocolate Mint Pudding Pie
We used our ginger cookies to make the pie crust but you can also use our crushed cookie pie crust recipe or if you have a favourite harder cookie use that one. Our pudding recipe is one we have on its own year round. We made it into a mint pudding recipe. The kids have no idea it isn’t made with processed sugar and has loads of healthy chia in it. We plan on not letting them know but the recipe is so simple they could make it themselves. It only takes 20-30 mins to make the pie but it needs to firm for at least 2 hours. If you are having a dinner party this chocolate mint pudding pie would be the perfect recipe to make the night before. It will keep in the fridge for 48 hours.
Chocolate Mint Pudding Pie Ingredients:
Stale hard ones work best. Pounding them with a tenderising mallet works really well but you can use a food processor if you’d prefer. This is my favourite cookie to use for the crust - Gingerbread Cookie Recipe.
- Melted non dairy spread
We used our everyday safe spread and not butter replacement sticks as it was what we had on hand. You can use either or even melted coconut oil.
- Cocoa Powder
We needed to check quite a few to find a safe one for us as we can’t do “may contain” warnings and shared lines. Dutch processed cocoa was one we found that worked for us.
- Chia Seeds
We buy huge bags of these and go through them so quickly! Any kind will work. It will be blended so the kids won't know there are seeds in it.
- Maple Syrup
Where we live maple syrup is in abundance. You can use a stevia or other sweetener, just keep in mind that monk fruit and stevia need the quantity reduced as it is more potent. There is a fair amount of syrup in this pudding as the chia when blended can be very bitter. If using honey keep in mind many vegans do not eat honey, so the pudding will be vegetarian instead.
- Non-dairy Milk
You can use whatever milk replacement is safest for you. We have made this pudding with coconut, rice, and oat milk with success.
Make sure that any flavouring is safe for you. We use both store bought and have also had a chance to make our own flavourings from dried mint leaves that we grow. The mint extracts task a long time, though and I often don't have the patience to wait for them before needing them.The ones we buy are these ones. Please check with the manufacturer to ensure they are safe for you as they do use natural and artificial flavours. We always recommend verifying natural flavours are free of top allergens.
Garnishing the Chocolate Mint Pudding Pie
Garnishing the pie is the fun part! Here we used homemade vegan meringue kisses and safe crushed vegan peppermint candies. You can top it with coconut whipped cream. This canned stuff is great to save time just pop it on right before serving. Dusting with cocoa powder or safe icing sugar is also a great garnish but will add sugar to the dish. Using fresh mint leaves in small bunches or individually really gives the chocolate mint pudding pie a nice colour pop.
Chocolate Mint Pudding Pie Storage Tips
The Pie can be kept without garnish in the fridge for 24-48 hours. The toppings such as vegan meringues or whipped coconut cream should be put on right before serving or they will weep.
The chocolate mint pudding pie is not suitable for freezing. The shells can be frozen without the filling. The pudding won't keep in the freezer well as it will not thaw properly.
This pie should not be heated or reheated. Served straight from the fridge.
What To Serve With
This dessert is the perfect holiday treat. It serves 6 and can be made in tartlets for a party. It doesn't need an accompaniment but works well with vegan mini meringues to balance the chocolate. I strongly feel that all desserts should be served with a hot cup of tea (or coffee, if that is your thing).
Other Recipes You May Enjoy
Please leave a comment if you make this recipe.
- One Cooked Gluten Free Pie Crust
- 2 C dairy free milk oat, rice, etc
- ⅓ C whole chia seeds
- 10-12 TBSPs heaped Dutch process cocoa powder
- ⅔ C real maple syrup
- 2 - 2 ½ tablespoon safe mint extract Lorann flavourings work for our family
- Make a pie shell and let it set.
- Put all ingredients in a blender. We use the smaller cup size that came with our high powered blender.
- Blend on high for 20 seconds. When done remove the blender cup and shake it well.
- Return the cup to the blender and blend on high for another 20 seconds.
- Remove the cup from the blender and pour the mix into prepped pie crust.
- Place the pie dish in the fridge to set for 2 hours before serving.
- Serve topped with a touch of coconut whipped cream if desired. It keeps for 24 hours in the fridge