After a long cold winter and spring let’s get a summer food vibe going. How does a rich and creamy frozen treat sound? This yummy No Bake Chocolate Freezer Pie takes no time to whip up and it only has 4 main ingredients.
Use a blender to whip up the rich and creamy filling in just a few minutes. You can pour it into this easy chocolate crust, or you can pour it into your favorite no bake single crust recipe.
Combine all crust ingredients together in a food processor.
Press the chocolate crust into a 9 inch pie pan, cover and refrigerate or freeze until you’re ready to use it.
It wont stay empty for long because all you can think about is getting that creamy goodness into the pie and into your belly.
And yes, cover the top with shaved dark chocolate and roasted almonds, thank you very much. Give it some freezer time and then dig in!
For a firm ice cream texture, remove from freezer 30 minutes before serving or until it yields to the cut of a knife. Slice and serve. But if soft serve is preferred slice and leave out until it’s just right.
Devour on a hot summer day.
No Bake Chocolate Freezer Pie (makes 1 – 9 inch pie)
2 tablespoons cocoa powder
1/2 cup raw cashews
1/2 cup shredded unsweetened coconut
1/8 teaspoon sea salt
1/2 cup pitted dates ( I used 8)
5 small ripe bananas, peeled and broken into small pieces
1/4 cup unsweetened cacao powder
1 cup full fat coconut milk
1 teaspoon vanilla extract
1/8 teaspoon sea salt
2 tablespoons unsalted dry roasted slivered almonds
1- 2 ounces of your favorite dark chocolate bar, chopped (70% cacao or greater)
crust: Place all of the crust ingredients into a food processor with an “s” blade and blend well. As it mixes it will begin to clump up. If you can press a handful of dough in your hand and it retains its shape, it’s ready to press into the pie pan. This could take up to 3 minutes. Depending on how dry your dates are, you make want to add 1 tablespoon of water until it’s the right consistency. Press dough evenly into a 9 inch pie pan. Cover with plastic wrap and refrigerate or freeze until ready to use.
filling: Combine bananas, cacao powder, coconut milk, vanilla and sea salt in a blender. Blend until very smooth, stopping to scrape down the sides of the blender. Stir mixture 2 or 3 times in between blending to ensure bananas are blended in.
Pour banana puree into prepared crust. Cover very tightly with plastic wrap and pop in the freezer for 2 hours.
topping: Combine nuts and chocolate shavings. Keep cool until ready to top pie.
Remove pie from freezer and sprinkle topping over the surface of the pie. Replace the plastic wrap and freeze for 2 more hours, or overnight.
To serve, remove plastic wrap and set at room temperature for about 30 minutes (longer if pie was frozen for more than 4 hours), until pie is just soft enough to yield to the cut of a knife. Slice and serve. If you prefer a soft serve texture (as I do), allow slices to sit at room temperature for a bit until its just right.