Hey chocolate lover, meet your new favorite dessert!
This gluten-free silky smooth chocolate pie is about to change everything you thought you knew about plant-based sweets. Imagine a dessert so smooth and rich, you’d never guess its secret ingredient is silken tofu.
What makes this pie special isn’t just its creamy texture or deep chocolate flavor, but how incredibly simple it is to make. No complicated techniques, no obscure ingredients – just a blender, some quality dark chocolate, a block of silken tofu and a few other everyday ingredients and you’re set.
The beauty of this pie is in its versatility. Dairy-free? Check. Gluten-free? Easily done. But here’s the real magic: it’s also remarkably low in sugar and fat, thanks to the strategic use of high-percentage dark chocolate. Beyond that, the silken tofu isn’t just a texture marvel – it’s a protein powerhouse. Each slice delivers a meaningful protein boost, making this dessert not just a treat, but a nourishing option for anyone looking to incorporate more plant-based protein into their diet.
Serve it with a vibrant medley of forest fruits – some blueberries or raspberries scattered across the top, or alongside a refreshing fruit compote that cuts through the pie’s rich intensity. These bright, tangy accompaniments transform the dessert from delicious to truly memorable.
Bonus points for busy home cooks: this gluten-free silky smooth chocolate pie is a meal-prepper’s dream. It stays deliciously fresh in the refrigerator for several days, and – here’s a game-changer – it freezes beautifully. Slice, wrap, and stash in the freezer for an instant dessert that’s ready whenever you are.
This isn’t just a pie – it’s a delicious statement that plant-based desserts can be both indulgent and nutritionally smart.
Gluten-free silky smooth chocolate pie
Equipment
- 1 pie tin ⌀ 22 cm
- 2 sheet of baking paper
- 1 Rolling Pin
- 1 food processor
Ingredients
Voor de bodem
- 50 g oat flakes or oatmeal
- 100 g shelled hazelnuts
- 200 g dried apricots
- 2 el water
Voor de vulling
- 200 g plant-based cream
- 50 g sugar
- 200 g dark chocolate, chopped preferably 75% cocoa solids
- 200 g silken tofu
Voor de afwerking
- 1 tl cocoa powder
Instructions
For the dough base
- Chop the oat flakes, hazelnuts and apricots in a food processor or in the mincer of your hand blender to a fine-grained texture. Add the water and blend to a cohesive mixture. If you bought dried apricots that were already soaked then you can omit the water.50 g oat flakes, 100 g shelled hazelnuts, 200 g dried apricots, 2 el water
- Roll out the ‘dough’ between two sheets of baking paper so that the diameter of the dough is about 2 cm larger than that of the pie tin. Remove the top sheet of baking paper and push the dough into the mould with the bottom layer of baking paper and all. Press firmly down in the edges of the tin. Alternatively, use the back of a spoon to push the dough into the mould lined with baking paper.
- Bake for 15 min in an oven pre-heated to 150° C
For the filling
- Put the plant-based cream and sugar in a saucepan and bring to the boil. Then turn off the heat and add the chocolate to the cream. Leave for a minute to allow the chocolate to melt, then stir until smooth with a whisk200 g plant-based cream, 50 g sugar, 200 g dark chocolate, chopped
- Put the silken tofu in a food processor or in the cup of a hand blender or measuring cup. Blend the silken tofu until smooth, then pour the hot chocolate mixture into the silkentofu while continuing to blend with the food processor or hand blender until you have a nice smooth substance.200 g silken tofu
- Pour the filling directly into the cake base, tap the cake tin a few times on the countertop so that the surface of the filling flattens out smoothly. If the filling has already thickened, you can also smooth the surface of the pie with a spatula. Leave to set for at least 2 hours at room temperature before serving.
Serving
- Before serving, sprinkle the cake with cocoa powder using a fine sieve. Serve the cake with summer fruits, e.g. blackcurrants or raspberries, or a refreshing compote of e.g. quinces, raspberries or blackberries.1 tl cocoa powder
