No bake chai spice pie

It has been quite a bit of time since I had my mind set on making a no bake chai spice pie. Yesterday it was the day and I couldn’t  have been happier with the result. Much better than anticipated.

No bake chai spice pie | Eat Good 4 Life

I was afraid the filling mixture wouldn’t turn out as I wanted it to but to my surprise it actually worked better than expected.

I love chai spice flavor anything. I am thinking of making a sponge cake with this flavor as well as the frosting. I have not made a sponge cake in forever and since my birthday is just around the corner I think this type of cake would be the perfect contender.

I am probably going to make some ice pops this flavor as well. I love making my own ice pops around this time of year. They are so easy and versatile and I believe my kids will enjoy them too.

Anyways. I kept the base of the pie quite simple with only 2 ingredients. I actually have a recipe for energy balls just using these two ingredients. The mixture is delicious just by itself so if you like to make a bit more and make balls with it go ahead. I did so I could have some to take for school during the week.

I am planning on making more no bake pies this summer. I will be using the same base for the filling. I think the sky is the limit when using cashews to make vegan pies. I intent to try one with a lemon/lime flavor. I love lemon anything  as well so I think that will work well.

Anyways, I won’t bored you any further with none of my recipe ideas so I hope you get to try this no bake chai spice pie that it is vegan and gluten free. It is perfect for any gathering or healthy dessert.


No bake chai spice pie | Eat Good 4 LifeNo bake chai spice pie | Eat Good 4 Life     No bake chai spice pie | Eat Good 4 LifeNo bake chai spice pie | Eat Good 4 LifeNo bake chai spice pie | Eat Good 4 Life


No bake chai spice pie

Miryam's original recipe

Yield: 12 servings

Total Time: 4 hours





  • 1/2 cup chopped pecans
  • 1/3 cup dark chocolate, melted, vegan if need be


In a food processor add the crust ingredients and pulse until you obtain a mixture that will adhere together.

Transfer the mixture to a removable pie pan of your choice. I used a rectangular one. Press the mixture to the bottom of the pan without going up the sides.

Add the filling ingredients to the food processor and pulse until you obtain a homogenous mixture. About 2-3 minutes.

Transfer the mixture to the pan and spread evenly. Arrange the chopped pecans around the edge of the pie and freeze for about 3-5 hrs.

Take the pie out of the freezer and drizzle the chocolate over the pie and serve.

NOTE: Store pie in the freezer and take out 30 minutes before serving.

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  1. these are awesome….going to try them out for sure…i’ll probably need to replace the almond butter with peanut butter(i do not get almond butter in my neck of the woods)

  2. I love the ingredients in these! And no added sugar… nice going. :) I wish I could be allergic to mangos or something and not bananas. Banana is such a fantastic sweetener! They look delicious. :)

  3. I love how your recipes are healthy and yet so delicious – a wonderful blog :D

    Choc Chip Uru

  4. this looks delicious. so healthy. very good recipe.. I look forward to making it. where do you get that brown paper that you used for baking? what is it called? :)

  5. Honey,

    it is parchment paper. I just get the earth friendly one that is not bleached so it looks brown rather than white :-)

  6. A nutty and fruity granola bar! Yipee! Just what I want my breakfast to include. This is a must try.

  7. i have some bananas to use up—can’t wait to try these later this week!

  8. These look great! I love the ingredients list – could they be any more perfect? Put these on my list to try :D

  9. I added some cinnamon to the mix and they taste great. These have a banana bread type of texture but nice crunch because of the nuts and oats. Very moist and perfect amount of sweetness! I’m so glad to have something indulgent and healthy for breakfast.

  10. Do you think you could add some protein powder to this to sort of make it protein-bar like? Or do you think it would affect the taste/texture too much?

  11. Little red,

    I think you should be fine as long as you don’t add too much :-). Thanks for visiting my blog!!

  12. I just made these. They are in the oven @ this very moment. I subbed macadamia nuts for almonds & shredded unsweetened coconut for cranberries. Amaranth in there too…trying to clean out the pantry! I also added cardamom & nutmeg. So excited! Thanks for the recipe & cross your fingers that my “creativity” hasn’t ruined it!

  13. I just did these last night, and we all love them! I think they will become a staple in my cooking list. It was also fun to have my 4 year old daughter help me with the preparation. I used peanut butter instead of almond butter because this is what I had handy. I was unsure about the temperature of the oven during the baking. I had it at 200 C and they were ready in about 10-15 min. Waiting for them to cool down was key to their sturdiness. Thanks, Miryam! :)

  14. What kind of oats did you use – rolled or steel cut?

  15. For those allergic to bananas I bet u could sub puréed dates.

  16. I made these last night and they are wonderful. I did not have apricots so I just used raisins, they were yummy. I love the fact that there is no sugar added, the bananas make them sweet. Thanks for sharing your recipe!

  17. Hi Miryam,
    Just came across your website and am looking forward to making your recipes.
    For this particular recipe I have 2 questions. 1) At what point do we add the flax seed meal? It seems to missing in the directions. And, 2) we have a little sweet tooth in our family so for an extra sweetness, would you rec’d a little amt of maple syrup or raw cane sugar?

  18. Is there anything I can use in place of flaxseed meal? I have chia seeds. I want to make these tonight for a trip, but that’s the only thing I don’t have and don’t want to buy.

  19. If i don’t have flaxseed meal, is it okay to skip it? Thanks!

  20. I will be trying these soon, and have one question. How long will they keep in the refrigerator (wrapped in wax paper as you recommend)?

  21. I’m not usually one to post reviews, but these are AMAZING! Being gluten, soy and dairy free (along with a peanut allergy) has made the sweet treat a thing of the past. These are so yummy and so easy! Plus they are HEALTHY! Yay!

  22. What can I use instead of the flaxseed meal?

  23. Thank you!! Can’t wait to try these

  24. I’ve made these a few times. My kids loved these and asked for more. I used crunchy almond butter, and the second time I added chia seeds. I don’t have apricots, so I used raisins. Bake a little longer if you want some crunchy edges.

  25. This was so good! Very flavorful, loved the combination of ingredients! Great recipe

  26. I made these for my cross country running camp to bring as a snack.  I used peanut butter instead, since I was almost out of almond butter (I love it so much) & they were absolutely wonderful!  Thank you so much for this recipe! :-)

  27. how many does this yield? :)

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