How to Make No-Bake Yogurt Pie with Chocolate Ganache

no-bake yoghurt pie with date-nut base, chocolate topping and raspberry chia jam

How to Make No-Bake Yogurt Pie with Chocolate Ganache

Dani

No-Bake Yogurt Pie with Chocolate Ganache – a gluten-free, no-bake dessert made with nuts, almond meal/pulp, chocolate ganache, raspberry chia jam and creamy strained yoghurt. A healthy no-bake pie that’s refined sugar-free, refreshing and scrumptious!

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Prep Time 25

Cook Time 0

Cooling down time 8

Total Time 8 25

Course Dessert, Snack

Cuisine Fusion, Mediterranean

Servings

Equipment

1 Food Processor

1 Springform cake tin 20 cm

Ingredients

Base Layer:

100 g Almonds as a meal or pulp from homemade almond milk
100 g Pistachio kernels
100 g Cashews
130 g Date paste homemade or store-bought

Yoghurt Layer:

600 g Yogurt Greek or homemade yogurt, strained overnight in cheesecloth
1 tbsp Honey optional

Jam Layer:

100 g Raspberry chia jam homemade or any sugar-free store-bought

Chocolate Ganache Layer:

Dark Chocolate see the notes above

Decoration:

Pistachio kernels

Instructions

Prepare the Base:

In a food processor, pulse the pistachios and cashews until finely chopped. Add almond meal/pulp and date paste. Pulse again just until combined and sticky, avoiding overblending.
Press the mixture evenly into the bottom of a 20cm springform cake tin. Use the back of a spoon or your fingers to gently compact it.
Set in the fridge to chill while you prepare the yogurt layer.

Strain the Yogurt:

If not done already, strain your yogurt overnight in a cheesecloth or nut milk bag over a bowl in the fridge.

Add layers:

Spoon the strained yogurt onto the base and level it with a spatula. Smooth it down gently.
Spread the raspberry chia jam (if using) in a thin, even layer over the yoghurt.

Prepare the Ganache:

Make your ganache using your preferred method - see the notes.
Using a spatula, gently spread the ganache over the yogurt or jam layer. Smooth the top and clean up any drips around the edge.

Decorate and Chill Overnight:

Cover the tin and refrigerate the pie overnight to allow it to set fully. The layers will firm up.
Decorate with a handful of fresh raspberries and chopped pistachios for colour and crunch.

Serve:

Slice the pie with wet knife, place in a dessert plate and enjoy!

Notes

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.

The chia jam can be replaced with a preferred jam or omitted.

Keep in the fridge for 5 days.

For individual portions, layer ingredients in jars for a “pie-in-a-cup“.

Happy no-baking 🙂

YourDani x x

Keyword chocolate ganache tart, easy gluten-free desserts, Greek yoghurt dessert, no-bake yoghurt pie, refined sugar-free dessert, yoghurt pie recipe

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