So I think I have a *slight* chocolate addiction. Between all the cakes, brownies, protein bars, cookies, chia, chocolates, spreads, smoothies, nice cream and all, you’d think that covers all chocolate bases, and yet I keep coming up with more chocolatey ideas… Sort of similar to my chocolate drawer situation… No matter how full it is, I always manage to haul new chocolate bars home when I come across them. Does it matter that I’ve got three different kinds of orange flavored bars in there? Nope. Does it matter that I’ve got my own homemade chocolate in the fridge? Not one bit. Doesn’t stop me from wondering what the next bar will taste like… So that brings me to this no-bake French Silk Pie… a new and rather necessary addition to the chocolate category on the recipes page.
I planned on sharing a completely different recipe today, one that also happens to involve chocolate (surprise surprise) but nothing of this caliber… But then yesterday I made this chocolate pie and I just couldn’t get over how good it was. So delicious I knew I must get it up here pronto… Couldn’t keep it all to myself a second longer. As a kid I had a fridge magnet with a rather corny saying on it: “There’s nothing better than a good friend, except a good friend with chocolate” — despite the cliche, I’m kinda feeling a strong need to be the good friend with chocolate today so I’m sharing some of this pie with you :)
So what makes it so good? Um, well it’s probably the smoothest, fluffiest, moussiest, silkiest, velvetiest, creamiest, chocolatiest, dreamiest melt-in-your-mouth chocolate pie I’ve had. Probably EVER. And what makes it French? I have absolutely no idea! ? All I know is that a friend who’s been working in a posh bakery told me that French Silk Pie was the biggest seller there, and she’s been pestering me to make some for years. Well, I’m glad I finally came around to giving it a go. Friends, I now see what all the rage has been about. This is a chocolate-lovers chocolate dessert.
It’s traditionally served with a layer of whip cream, but I decided to skip that part. Instead I just added a white swirl using some dairy-free yogurt. I felt the cake had enough flavor and a beautiful texture to stand on its own. Feel free to add some coconut whip if you’re feeling more traditional.
Interestingly, I have an old “nutella” cream pie recipe on the blog, featuring a layer of chocolate and a layer of cream, yet the two are worlds apart. Though I love the old pie very much, there really is something magical about this new silken version.
A few things I’m quite happy about with this creation: it’s not only gluten-free, dairy-free, eggless, and refined sugar-free, but it’s also made without oil (apart from what’s in the chocolate), nut-free (optional), coconut-free, and grain-free. That’s a lot of things crossed off the regular “Can It Be Made Without..” list! And it’s a no-bake cake that can be ready in just over an hour, start to finish. And the ingredients list is rather short too, which makes this a super no-fuss treat. Another thing I quite like is that it’s a fridge cake, and not a freezer cake, which makes the texture velvety and creamy straight away. I love my freezer cakes very much, but sometimes you just want something a little different, ya know?
The best part is that this cake tastes super decadent, but it’s actually lightened up quite a bit by the tofu (compared to a nut-based cake of this sort). I don’t do soy very often on the blog because I know a lot of people are quite sensitive, but in this cake it’s just purely awesome — just what a dairy-free, eggless, and refined sugar-free French Silk Pie needs.
Just a quick final note here before I let you dive into the pie: the firmness of the cake is entirely controlled by the cake’s temperature. If you keep it frozen, it will last longer (so you can freeze some for later use), but it will also be firm so I recommend thawing it out a bit for a creamier, silky texture. Otherwise, keep it refrigerated and serve straight from the fridge for the best consistency. If it seems like it’s a bit too soft, just chill it briefly in the freezer and it will firm right up. So long as it’s not boiling hot where you are, it should hold up at room temp for a bit.
P.S. There’s a video tutorial in the Unconventional Treats book & video pack on how to create this swirl pattern if you’re interested.
- 1½ cups brazil nuts (use toasted pumpkin seeds for a nut-free version)
- 8 soft medjool dates, pitted
- ⅛ tsp salt
- 2 tbsp agave (or maple syrup)
- 2 tbsp cacao powder
- 300 gr / 10.5 oz regular tofu (make sure it's room temp and not cold)
- ⅔ cup chopped dairy-free chocolate of your choice, melted (or chocolate chips. I recommend using your favorite chocolate bar or something similar for best flavor)
- ⅓ cup cacao powder
- ⅓ cup agave (or maple syrup)
- 1 tsp pure vanilla extract
- just under ½ tsp salt
- just under ¼ tsp instant espresso powder (optional, but adds an incredible rich chocolate flavor. Can use raw ground vanilla beans instead if you prefer)
- Process nuts / seeds, dates, and salt in a food processor into a fine crumble. Add agave and cacao powder and process to combine. Transfer into a 7" tart pan (or pie plate) and press into a crust along base and edges. Place in the freezer while working on the next step.
- Blend the tofu into a smooth consistency in a power blender. Add all remaining filling ingredients and blend until smooth. Pour over prepared crust and tap the pan on the counter a few times to smooth the filling out.
- Optional: drizzle the yogurt over the cake using a cake decorating pen or pipping bag, create desired swirl pattern, sprinkle with any additional toppings. Freeze cake for 1 hour to set. Afterwards keep it refrigerated until serving. Enjoy!