Dairy Free Protein French Silk Pie

French silk pie has always been one of my favorite desserts to enjoy on special occasions.

Traditional recipes rely heavily on butter and heavy cream, which can be tough on your stomach if you avoid dairy.

That is why I created this dairy free protein french silk pie, so you can enjoy the same rich chocolate taste without any milk products.

It turns out incredibly smooth and creamy, and you also get a nice boost of protein in every slice.

I like to top mine with fluffy coconut cream before serving it chilled to my family.

Why This Recipe Is a Keeper

Incredible Silky Texture – Blending silken tofu creates an ultra-smooth, melt-in-your-mouth filling that feels just like traditional bakery silk pie.

Sneaky Protein Boost – You get extra plant-based protein in every bite without altering the rich chocolate taste you crave.

Deep Chocolate Flavor – A dash of espresso powder enhances the melted dark chocolate, delivering an intensely bold dessert experience.

Completely Dairy Free – Enjoy a rich, creamy slice without dairy milk, butter, or heavy whipping cream upsetting your stomach.

Here’s What You’ll Need

For the Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Unsweetened Cocoa Powder
• 1/4 cup Coconut Oil, Melted
• 3 tbsp Maple Syrup
• 1/4 tsp Salt

For the Silk Filling

• 16 oz Firm Silken Tofu, Drained, Room Temperature
• 10 oz Dairy Free Dark Chocolate Chips
• 1/3 cup Dairy Free Chocolate Protein Powder
• 3 tbsp Maple Syrup
• 1 tsp Vanilla Extract
• 1 tsp Instant Espresso Powder
• 1/4 tsp Salt

For the Whipped Topping

• 1 can (13.5 oz) Full Fat Coconut Milk, Chilled Overnight
• 2 tbsp Powdered Sugar
• 1/2 tsp Vanilla Extract
• 1 oz Dairy Free Dark Chocolate, Shaved

How to Make It

Step 1

Preheat the oven to 350°F. In a bowl, mix the almond flour, cocoa powder, melted coconut oil, maple syrup and salt until it forms a moist, crumbly dough, then press it evenly into the bottom and up the sides of a 9-inch pie dish.

Step 2

Bake for 12 to 14 minutes, until fragrant and set. Let the crust cool completely.

Step 3

Melt the chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Let it cool for 5 minutes so it is warm but not hot.

Step 4

Blend the tofu in a blender or food processor for 1 minute, until completely smooth. Add the melted chocolate, protein powder, maple syrup, vanilla, espresso powder and salt, then blend for 1 to 2 minutes, scraping down the sides, until thick and silky.

Make sure the tofu is at room temperature, because cold tofu can make the chocolate seize into tiny flecks.

Step 5

Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight, until firm enough to slice.

Step 6

Scoop the thick, solid coconut cream from the top of the chilled can into a bowl, saving the liquid for smoothies. Whip with the powdered sugar and vanilla on high speed for 2 to 3 minutes, until light and fluffy.

Step 7

Spread or pipe the whipped topping over the pie and finish with the shaved chocolate. Slice and serve chilled.

Recipe Tips

Bring the Tofu to Room Temperature

You’ll get the best results if you take the tofu out of the fridge at least an hour before blending.

If the tofu is cold when it meets the melted chocolate, the chocolate will instantly harden into tiny flecks.

Having both ingredients warm or at room temperature ensures the filling stays silky and smooth.

Choose Firm Silken Tofu in a Box

I recommend buying shelf-stable silken tofu that comes in a cardboard carton rather than refrigerated tub tofu.

Regular water-packed block tofu has a porous texture that can make your pie dense and spongy.

Silken tofu purees into an ultra-creamy custard that completely hides any soy flavor.

Let the Crust Cool Completely

From my experience, you should never pour the silk filling into a crust that is still warm from the oven.

The residual heat will melt the coconut oil in the almond flour crust and make the base soggy.

I suggest setting the crust in the fridge for 15 minutes after baking so it is cool and firm before you fill it.

What to Make Next

• Dairy Free Chocolate Mousse Cake
• Dairy Free Frozen Peanut Butter Cream Pie
• Dairy Free Old Fashioned Chocolate Pudding
• Dairy Free S’mores Icebox Pie
• Dairy Free Salted Caramel Chocolate Tart

Popular Questions

Does this pie taste like tofu?

Not at all, because the rich dark chocolate and cocoa powder completely cover any subtle soy taste.

The silken tofu simply creates that classic custard-like French silk texture while adding a boost of plant protein.