Just one taste of this impossibly smooth and luxuriously rich chocolate truffle pie, and you will fall completely in love.
The best part of this pie? There’s NO oven required!
Just blend everything together until it turns into a velvety chocolate filling so creamy and delicious, you’ll want to devour the filling with a spoon and forget the pie crust completely.
This is the perfect surprisingly easy chocolate recipe to whip up for Valentine’s Day or any other day of the year.
Also try these Buffalo Cauliflower Wings
Above, topped with Coconut Whipped Cream.
The chocolate pie is simple to customize.
If you want to change up the flavor, feel free to substitute the strawberries in the pie for raspberries, blueberries, cherries (really good), or banana.
You can also stir in a handful of shredded coconut or some mini chocolate chips, add a few drops of almond extract, or blend 1/2 tsp of instant coffee into the batter.
The recipe was inspired by these Chocolate Truffles
How to make the crust
Feel free to use a store-bought crust or your favorite crust recipe. Or you can even make the pie crustless if you prefer.
I used the following, adapted from this Chocolate Keto Pie:
2 cups almond flour, 1/4 cup cocoa powder, 1/4 tsp salt, melted coconut oil or water as needed to make it slightly sticky.
Combine all ingredients above, pour into a lined 8 or 9-inch springform pan and press down fully. Set aside while you make the chocolate filling (recipe below).
Leftover strawberries? Make this Strawberry Smoothie or these Strawberry Oatmeal Bars.
Chocolate Truffle Pie
Ingredients
- 1/4 cup cocoa powder
- 2 tbsp dutch (or additional regular) cocoa powder
- 1 1/2 cups raw cashews or macadamias (nut-free option: Vegan Chocolate Pie)
- 2 1/2 cups strawberries or pitted cherries (250g)
- 1/2 tbsp pure vanilla extract
- 1/8 tsp salt
- 1/3 cup virgin coconut oil (coconut-free option linked above)
- 1/3 cup pure maple syrup, honey, agave OR 1/8 tsp uncut stevia
- optional 3 oz chocolate chips melted with 1 tsp oil
Instructions
- Put the nuts in a cereal bowl and cover with water. Let soak 4-8 hours (this makes them much smoother to blend). Drain and pat fully dry. Combine all ingredients (except optional chips and oil) in a very high powered blender or food processor (I used a Vitamix blender). Only if using stevia, add 1/4 cup water. Blend until completely smooth. Taste, and add more sweetener if needed. Pour into a prepared crust (I listed a few crust options above in this post), or keep it crustless. If desired, smooth melted chocolate on top. Freeze to set.View Nutrition Facts
Notes
More Healthy Pie & Cake Recipes
(Or try this Keto Cheesecake)
What a creative recipe! I am weird and the only way I’ll pair chocolate and strawberries is well…. chocolate-covered strawberries:) Off-topic: Does spelt flour look and act the same as all purpose? I really want to use it, but have had a grainy/wheaty color and dense texture.
Spelt is a less dense flour than whole wheat flour, which is why Katie prefers it in her recipes as an option instead of whole wheat.
Love the recipe Katie! But I would call it icecream, since the crust and topping are optional, and it wouldn’t set without a freezer.
There are lots of things that go in the freezer to set that aren’t ice cream. This recipe has a topping and crust but of course it is optional. It’s also optional to make the recipe at all.
Katie…
Berry Wonderful! Like eating a slice of heaven! Thank God for chocolate! And berries too.
Hi!
I was about to use stevia for this recipe. But why do i need to add extra 1/4 cup of water?
I am sorry if this question seems stupid >.<. I am New to baking in General so i would like to know stuff before i try them out xD
This replaces the liquid you’d get if using liquid sweetener.
Question, after the pie has set in the freezer, do I still need to store it in the freezer? Or is it stored in the fridge after initially set up in the freezer? Or is this more like an ice box dessert?
Thank you 😊
We store it in the freezer and then thaw first, just to keep it as firm as possible. Depending on the coldness of your fridge, some people would be able to still store leftovers in the fridge.
I just made this today. Super excited to try it. Do you serve the pie frozen or thaw first?
We like to thaw a little first, so it’s fudgy/smooth instead of hard 🙂
I apologize in advance. I’ve looked several times for the “ coconut oil (coconut-free option linked above),” and cannot see it. Could you please direct me to it? My husband is not supposed to have oil and I’d love to make this for valentines.
Thanks so much 🙂
Hi Dee Gee, the coconut-free option is the “vegan chocolate pie” linked a few lines above 🙂 Here’s the direct link to that: https://lett-trim.today/vegan-chocolate-pie-recipe/%3C/a%3E%3C/p%3E
Oops, And can I use frozen strawberries? Thanks again.
This pie was delicious, but I had difficulty cutting through the chocolate topping. Is there some way to make it softer so that it is easier to cut without squishing the filling underneath?
Thanks
If you cut it about ten or fifteen minutes after first chilling it, or if you thaw the pie for a little while after it’s chilled, the topping cuts more evenly and easily 🙂
Can the strawberries be left out? Will it affect texture? I’m making this for my son with food issues and I need to make sure there is no obvious texture from any type of berry. Thanks!
Hi just use this one instead: https://lett-trim.today/raw-chocolate-cheesecake-vegan/%3C/a%3E%3C/p%3E