Gluten-Free Chocolate Pudding Pie


by: KrazyKiwi

Valentine's day is a time of appreciation for your better half and typically there'™s some form of indulgence involving chocolate. This chocolate pudding pie certainly ticks all the boxes and even considers your nutrition at the same time, you could say it's a match made in health heaven.


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serves: 8

For the Filling

375 ml coconut cream

250 ml greek yoghurt, to garnish

4 egg yolks

185 ml maple syrup

1/4 tsp salt

21 g gelatin powder

2 tsp vanilla extract

130 g semi-sweet chocolate chips

For the Crust

25 g almond flour

70 g coconut flour

60 ml maple syrup

6 ml coconut oil

pinch of salt

For the Cherry Glaze

90 g maraschino cherries, chopped

125 ml maple syrup

Nutrition Facts
Gluten-Free Chocolate Pudding Pie

Servings Per Recipe: 8

Amount per Serving

Calories: 515

  • Total Fat: 16.4 g
  •     Saturated Fat: 12.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 116 mg
  • Total Carbs: 93.2 g
  •     Dietary Fiber: 2 g
  •     Sugars: 83.9 g
  • Protein: 3.3 g

how is this calculated?

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1.   Make pie crust by combining all ingredients for the crust in a bowl and mix well. Press onto a springform pan. Bake at 180C/360F for 8-12 minutes. Set aside.

2.  Make the filling.

3.  a. In a bowl, whisk together egg yolks, maple syrup, and salt. Set aside.

4.  b. Mix gelatin powder and about 2 tsp. of warm water in a small bowl. Set aside.

5.  c. Heat coconut cream and yoghurt in a saucepan for about 3 minutes, stirring constantly. Do not allow it to come to a boil.

6.  d. Temper the egg mixture. Ladle the hot coconut cream and yoghurt mixture in a thin stream into the egg mixture. Work it in slowly so that the eggs do not curdle.

7.  e. Put the mix back into the saucepan together with the softened gelatin. Heat for about 2 minutes to dissolve the gelatin.

8.  f. Add the chocolate chips and vanilla extract. Heat until chocolate is fully melted.

9.  g. Allow this pudding to cool. About 15 minutes.

10.  Make the glaze by combining cherries and maple syrup in a saucepan and simmer for 10 minutes or until thick and syrupy.

11.  Assemble the pie.

12.  a. Pour filling into crust.

13.  b. Refrigerate overnight to set.

14.  c. Top with glazed cherries.

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