Recipes

No Bake Chocolate Whip Pie

😍 This rich, chocolatey-whipped-mousse-like pie is TO DIE FOR and it’s low-carb!

 

✅ Easy ingredients, one utensil and NO BAKING required! Simple enough, right?!

 

Just leave in your fridge overnight to set and VOILA 👏🏼… you’re ready to impress your guests with a magically delicious and healthy treat!

Yield/Serving

12

Macros

Serving Size: 1 slice
  • Protein - 9.3 g
  • Carbs - 18.5 g
  • Fat - 20.7 g

Ingredients

  • 1 cup almonds
  • 1/2 cup pecans
  • 1/2 cup dates
  • 1 12-ounce package organic firm tofu
  • 1 cup So Delicious Chocolate Coconut Milk
  • 1/2 cup creamy almond butter
  • 1 tablespoon raw cacao powder
  • 7 ounces Lily's dark chocolate baking chips

Cooking Utensils

  • food processor
  • pie pan
  • microwave-safe bowl (glass)

Directions

  1. Crust: Blend the nuts and dates until finely ground. The mixture should stick together when pinched . Firmly press the crust into your pie pan and up the sides. Place in the fridge for 30 minutes or alternatively the freezer for 15 minutes.
  2. Chocolate Whip Filling:Blend the tofu, chocolate coconut milk, and almond butter until smooth.
  3. Melt the chocolate chips in a microwave safe bowl. Heat in 30 second increments.
  4. Add the melted chocolate to the blender and blend until smooth. It may get pretty thick, so you will need to scrape down the sides with a rubber spatula.
  5. Remove the crust from the refrigerator and now your ready to fill it!
  6. Leave in the refrigerator for 12 – 24 hours (overnight) to fully set.

 

Notes:

Save some extra calories by just making a thinner layer of the crust or go without! The filling makes for a great pudding-mousse-whip all on its own.

Additional Information

Approximately 275 calories (only 10 net carbs)

~1/3 palm protein, 1 fist carbs, 3 thumbs fat

Calories may vary depending on brand of ingredients, substitutions and serving size.

Vegan, Vegetarian, Dairy Free, Gluten Free, Grain Free

 

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