No Bake Mississippi Mud Pie
This No Bake Mississippi mud pie is dairy-free and full of wholesome, nutritious ingredients.
Ingredients
Crust
- 2 cups oats
- 2 cups walnuts
- 1 cup dates
- 1/4 tsp sea salt
- 1/4 tsp vanilla
Hazelnut Layer
- 1 tbsp chia seeds whole seeds are fine if using a high-speed blender
- 2 cups pre-soaked hazelnuts soak overnight or bring to a boil if in a hurry (you lose nutritional value when you boil)
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/3 cup cacao
- 1/2 cup nut milk
- 1/2 tsp salt
Pudding Layer
- 2 whole avocados
- 2 whole bananas
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 1 tsp four de set salt regular salt will work too!
Whipped Cream
- 2 cans coconut milk refrigerate the cans overnight to separate the cream, pour out the liquid and use for smoothies or something, use the cream that's left
- 1 tsp vanilla bean paste
- 2 tsp vanilla
- 4 tsp maple syrup
Instructions
Pie Crust
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Soak your hazelnuts overnight
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In a high-speed blender, blend all of the ingredients for the crust.
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Once blended, press into a deep dish pie pan (I used a 9.5 inch glass pan). Check that you work it into all the little corners!
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Put in the fridge while you prep the next layer.
Hazelnut Layer
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In a high-speed blender, blend all of the ingredients for the hazelnut layer.
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Pour into the pie pan and spread the layer.
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Refrigerate at least 2 hours. I left it overnight and did the rest the next day.
Pudding Layer
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In a high-speed blender, blend all of the ingredients for the pudding layer.
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Pour and spread evenly into the pie pan.
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Refrigerate at least 2 hours.
Whipped Cream Layer
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In a high-speed blender, blend all of the ingredients for the whip cream. If you like your whip cream to taste a little more on the sour cream side, add more lemon.
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Pour and spread evenly into the pie pan.
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Top with chocolate shavings, or sprinkle cacao on top like I did. So yummy.
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Refrigerate and/or serve!
