Hail Merry Raw Chocolate Pudding Valentine Pie

Special occasions make it hard to eat healthy, let alone gluten-free, vegan or raw. This Valentine’s Day, declare your love with this delicious, decadent Raw Chocolate Pudding Pie made with a crust of Hail Merry Macaroons. Yes, the whole pie is gluten-free, vegan and raw – even the macaroons! Experience this harmonious marriage of taste and health in your mouth! Chocolate + organic coconut oil = xoxo from Hail Merry.



  • 6-20 Hail Merry Chocolate Macaroons (use Blondes for a more traditional crust)


1. Bring macaroons to room temperature and press evenly into 8 or 9-inch pie pan.

2. Use the bottom of a glass cup to help smash macaroons into place and Refrigerate until ready to fill.

Chocolate Pudding (Adapted from Matthew Kenney’s Milk Chocolate Pudding Recipe):


  • 2 large avocadoes, pitted and contents scooped out
  • 1 cup water
  • 1 tablespoon raw almond nut butter (or any nut butter)
  • ¾ cup raw agave nectar
  • ¾ cup organic dark cocoa powder or raw cacao
  • 1 teaspoon vanilla extract
  • 2 tablespoons organic coconut oil, melted
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sea salt


1. Blend all ingredients in a blender (Vita-Mix) until smooth.

2. Place pudding into prepared Macaroon crust. Refrigerate while preparing topping.

Raspberry Coulis:


  • 1 cup frozen organic raspberries (or 1 ¼ cup fresh)
  • 1 tablespoon raw agave nectar


1. Combine all ingredients in a food processor or blender until well combined. If desired, press mixture through a fine mesh strainer for a smooth consistency.

2. Pour on top of pie in the middle and spread evenly and decoratively.

3. Serve immediately or refrigerate. The pie is best consumed within 2 days. Feed your body royally with Hail Merry!

For more recipes,  go to the Hail Merry Blog.

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