Dairy Free Protein French Silk Pie

This classic dessert offers a luxurious, velvety texture everyone will love. It is the perfect sweet finish for any celebration.

Prep Time 20

Cook Time 15

Total Time 35

Servings 8 slices

Calories 605 kcal

For the Crust

For the Silk Filling

For the Whipped Topping

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.
Bake for 12 to 14 minutes, until fragrant and set. Let the crust cool completely.
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.
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.
Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight, until firm enough to slice.
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.
Spread or pipe the whipped topping over the pie and finish with the shaved chocolate. Slice and serve chilled.

Serving: 1servingCalories: 605kcalCarbohydrates: 44gProtein: 15gFat: 41g

Course Dessert

Cuisine American

Keyword chocolate pie, dairy free, french silk pie, protein dessert

Let us know how it turned out!