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Chocolate silk pie (high protein, low-carb, GF, non-dairy, delicious)

Updated: Jun 25, 2020

This easy chocolate pie whips up in the blender in minutes and is so nutritious you could eat it as a meal, if you're into chocolate for dinner once in a while. Seriously, the secret ingredient here is silken tofu and it is delish!

You need plain unflavored gelatin or your pie will be more like a chocolate soup. You can find the Knorr Brand Unflavored gelatin in the baking section of most grocery stores near the flavored jello and pudding products. It comes in a little box with 4 packets- you'll need one for this recipe.

I also LOVE the pre-made nut crusts made by Blue Diamond that are now available in this same baking section. Both the walnut and pecan versions are awesome and very much worth the $$. If you can't find that, you can blend up 2 cups of nuts (almonds, pecans, or walnuts) and press into the bottom of a pie plate. Blend until fine but not to the consistency of nut butter.


This recipe could be halved! If you don’t have two pie crusts (or any pie crusts), this will set up to a pudding consistency in the fridge over about 4 hours, and keeps well for a week!


2 Nut pie crusts (see above)

1 cup confectioners swerve or ½ cup pyure organic, taste for sweetness before you add gelatin/water

6 heaping T Dutch cocoa powder (such as Hershey’s Special Dark, Ghiradelli, or Guittard Cocoa Rouge) *UNsweetened!

2 T vanilla extract

1 dark chocolate bar, melted (such as Lindt 90% cocoa dark chocolate, 3.5 oz bar) (you could sub 1/2 cup dark chocolate chips if needed)

2 containers organic silken tofu, drained (Tofu is usually found in the cold produce section in your grocery store near the salad dressings, dips, vegan cheese, etc. If you cannot find silken tofu, firm is ok)

pinch of himalalyan pink salt

1 packet knorr unflavored gelatin

¾ cup boiling water

Bloom your gelatin in 3/4 cup boiling water (in other words, pour it in and stir and set aside).

In a blender, combine until smooth all ingredients except the boiling water and gelatin. I recommend following the order as listed in the ingredients above (sweetener first, tofu last). Put the gelatin in the boiling water, stir briskly and let set about one minute, then slowly add to blender while running and incorporate by blending on high about 30 seconds.

Pour chocolate pie filling into pie crusts or containers, cover with plastic wrap and refrigerate to set (at least 4 hours)


Garnish with a reduction of raspberries or cherries by boiling a bag of frozen berries with a couple packets of organic stevia until thickened, stirring constantly and then let chill.

OR top with shredded unsweetened coconut, chopped nuts and Coco Whip for a decadent treat.

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