Light, creamy, and naturally sweet, this no-bake ricotta and yogurt pie is the perfect chilled dessert—no oven required!
Ingredients
For a 7-inch pie dish (18–19 cm, serves 6 slices, approx. 182 calories per slice without topping
Crust:
- ½ cup blanched almonds (55 g)
- ¼ cup unsweetened cocoa powder (40 g)
- 2 tablespoons honey (35 g)
- 1½ tablespoons cold-pressed coconut oil (20 g)
Filling:
- ½ cup ricotta cheese (130 g)
- ⅔ cup Greek yogurt (150 g)
- 1 teaspoon vanilla extract or 1 packet vanilla sugar
- Stevia to taste
- 1 teaspoon instant powdered gelatin (about 10 g or ½ packet)
Instructions
- Finely grind the almonds. In a bowl, mix with sifted cocoa powder. Add honey and coconut oil, and stir until a sticky mixture forms. Press evenly into a lightly greased 7-inch pie dish. Chill in the fridge or freezer while preparing the filling.
- In a separate bowl, beat ricotta, vanilla, and stevia until smooth. Add Greek yogurt and continue mixing. Gradually add gelatin while beating, and mix for another 1–2 minutes until fully incorporated.
- Spread the cream over the crust. Optionally, swirl in a few teaspoons of fruit jam, berry sauce, or melted dark chocolate for a marbled effect.
- Refrigerate for several hours or overnight until set.
Tips:
- Any kind of nuts can replace the almonds.
- Use maple syrup, agave, or another thick sweetener instead of honey.
- Ricotta can be substituted with low-fat cottage cheese or quark.
