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

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 yogurt. A healthy no-bake pie that’s refined sugar-free, refreshing, and scrumptious!
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Prep Time 25 minutes
Cook Time 0 minutes
Cooling down time 8 hours
Total Time 8 hours 25 minutes
Course Dessert, Snack
Cuisine Fusion, Mediterranean
Servings 8
Calories 265 kcal

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

Yogurt 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:

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 over-blending.
  • 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 yogurt.

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 color and crunch.

Serve:

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

Notes

Chocolate Ganache Layer:
  • One portion of 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

Nutrition

Calories: 265kcalCarbohydrates: 16gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 10mgSodium: 36mgPotassium: 420mgFiber: 3gSugar: 8gVitamin A: 126IUVitamin C: 1mgCalcium: 142mgIron: 2mg
Keyword chocolate ganache tart, easy gluten-free desserts, refined sugar-free dessert
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