How to Make No-Bake Yoghurt Pie with Chocolate Ganache

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This delicious no-bake yoghurt pie is the perfect summertime dessert. It’s fast and easy to make, and it’s made with your favourite flavours: almonds, yoghurt, raspberry jam, a date-nut crust, and velvety chocolate on top—irresistible.

It requires no oven time, is made entirely with wholesome ingredients, and has that luxurious, creamy texture that makes it feel like a real treat. This no-bake yoghurt pie with a chocolate topping is one of those quietly impressive desserts that delivers big flavour with little effort.

Best of all, it’s naturally gluten-free and refined sugar-free. It relies on dates and ripe avocados for natural sweetness and texture. However, the chocolate ganache can be made either with the chocolate avocado mousse recipe or the homemade Nutella recipe.

Why You Will Love This Yoghurt Pie Recipe

This yoghurt pie is perfect for warm-weather days or when you’re looking for a nourishing dessert that’s rich yet light, with distinct layers and textures. It combines the earthiness of pistachios and almond pulp from almond milk in the base, the creamy tang of strained homemade yoghurt, and a smooth, velvety ganache with a subtle richness from dark chocolate and avocado.

If you like these no-bake desserts, there is a series of yoghurt parfaits in a cup, such as strawberry, blackberry and cherry. All of them are packed with fibre, fermented foods such as yogurt, and seasonal fruit.

This recipe can also effortlessly transform into the same deliciousness in a cup, mentioned above. Just layer the same ingredients—nut-and-date base, strained yoghurt, jam (if using), and ganache—into small glass cups or jars.

This recipe is part of my ongoing love for desserts made from real ingredients. It brings together several of my tested recipes—

• How to Make the Perfect Almond Milk at Home – and use the remaining pulp in delicious treats.
• How to Make the Best Date Paste – an extremely versatile sweetener for almost everything.
• How to Make Probiotic Yoghurt – A favourite staple at home, it is used in countless recipes.
• Raspberry chia jam – very high in fibre, tangy and naturally sweet seasonal jam.
• Chocolate avocado mousse – one of my secret, quick and easy desserts, a star among my friends.

They all layer into a beautiful, healthy celebration of texture and flavour. It’s the perfect example of a creamy yoghurt dessert, avocado chocolate topping, and almond pulp crust—all in one slice.

Ingredients for this delish no-bake yogurt pie:

Base Layer:

• 100g almond meal/pulp. If you don’t make almond milk at home or have pulp, use almond flour. Learn more about these here.
• 100g raw pistachios
• 100g raw cashews
• 130g date paste. If you don’t have any homemade or store-bought, simply toss 6-7 soft Medjool dates into the blender.

Yoghurt Layer:

• 600g strained Greek-style yoghurt. Try to buy the best ingredients and live yoghurt where possible. In this recipe, I use my homemade yoghurt, strained overnight in cheesecloth.

Middle Layer:

• 100g raspberry chia jam, or any other jam you love. Can be skipped for a minimalist version.

Chocolate Ganache Layer:

• One portion of my fav chocolate avocado mousse, with the addition of 80g melted 85% dark chocolate (check out my mousse recipe for full details). Or if you prefer a richer chocolate taste, use this homemade Nutella.
• If you don’t have any of these, just melted dark chocolate, a spoon of nut butter, and coconut oil will do the job.

Decoration:

• Fresh raspberries and chopped pistachios.

How to Make this Refined Sugar-free Dessert

1. Prepare the Base:
In a food processor, pulse the pistachios and cashews until finely chopped. Add the almond meal/pulp and date paste. Pulse again just until combined and sticky—avoid over-blending to maintain a bit of texture.

Press the mixture evenly into the bottom of a 20cm springform cake tin. Use the back of a spoon or your fingers to compact it gently. Set in the fridge to chill while you prepare the yoghurt layer.

2. Strain the Yoghurt:
If not done already, strain your yoghurt overnight in a cheesecloth or nut milk bag over a bowl in the fridge. This step is crucial for texture—it gives the pie body and firmness without the need for gelatine or starch.

Spoon the strained yoghurt onto the base and level it with a spatula. Smooth it down gently. If you’re using raspberry chia jam, spread it in a thin, even layer over the yoghurt.

3. Prepare the Ganache:
Make a batch of avocado chocolate mousse, homemade Nutella, or simply mix 100g melted dark chocolate with a spoon of nut butter and coconut oil.

Using a spatula, gently spread the mousse over the yoghurt or jam layer. Smooth the top and clean up any drips around the edge.

4. Chill Overnight:
Cover the tin and refrigerate the pie overnight to allow it to set fully. The layers will firm enough to slice cleanly, but the ganache will remain silky and soft.

5. Decorate and Serve:
Before serving, decorate with a handful of fresh raspberries and chopped pistachios for colour and crunch.

Tips and Variations of this Healthy No-bake Dessert

• Substitute Options:
  • The raspberry chia jam can be swapped with any sugar-free jam or omitted altogether for a cleaner taste.
  • The avocado ganache can be replaced with melted dark chocolate, nut butter mixed with 2 tsp coconut oil for a firmer, glossier top. However, using avocado allows for a slightly softer, mousse-like layer.
• Storage:
  • This pie can be kept in the fridge for up to 5 days.
  • It can also be frozen, though the texture of the yoghurt may change slightly upon thawing.
• Texture Note:
  • The base will stay soft yet structured thanks to the nut-and-date blend.
  • The yoghurt gives a firm, creamy middle.
  • The ganache has been tested multiple times and remains sliceable even with the avocado base.

Nutritional Highlights (Per Slice – serves 8)

Approximate values:

• Calories: 260 kcal
• Protein: 7g
• Healthy Fats: 18g
• Carbs: 16g
• Fibre: 4g
• No added sugars, only natural sweetness from dates and fruit

FAQs

Can I use store-bought yoghurt?
Yes, just make sure it’s full-fat Greek yogurt and strain it overnight for the best texture.

Can I use almond flour instead of almond meal/pulp?
Yes, but the texture will be denser and less moist. Almond meal/pulp is softer and works beautifully in raw bases.

Can I make it vegan?
Use a thick coconut yoghurt or soy-based Greek-style yoghurt alternative, and make sure your dark chocolate is dairy-free.

Is it sweet enough without added sugar?
Absolutely. The natural sweetness of date paste and raspberry chia jam gives it a gentle, balanced flavour. For a sweeter version, add more date paste to the chocolate ganache.

How long does it keep?
Up to 5 days in the fridge. Store covered to avoid drying out.

Can I skip the jam layer?
Yes! It’s optional and adds fruitiness, but the pie is delicious without it, too.

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