Chocolate Infinity Pie

Chocolate Infinity PieRecipe

Photo: Lara Ferroni

This pie has it all. It's full of chocolate flavor, has a silky-smooth texture, and it's also gluten-free. Also, to make this pie vegan, be sure to use vegan chocolate chips. With this fantastic pie recipe, everyone gets to indulge.

Serves: 12


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1 cup pitted dates
1 cup almonds
1/3 cup walnuts
1/3 cup cacao powder or unsweetened cocoa powder
1/4 teaspoon salt
112.3-oz. package firm silken tofu
1 1/3 cups chocolate chips, melted
3 tablespoons pure maple syrup or raw agave
2 tablespoons dairy or nut milk of choice
1 teaspoon vanilla extract
2 teaspoons cacao powder or unsweetened cocoa powder
Scant 1/8 tsp. salt


Prep: 20 Minutes
Freeze: 4 Hours
Chill: 6 Hours

1. Make crust: Line bottom of an 8 1/2-inch springform pan with parchment. Combine crust ingredients plus 1 Tbsp. water in a food processor; process until fine crumbs form. Press dough into prepared pan, pressing up along sides. Freeze until set, at least 4 hours.

2. Make filling: Combine filling ingredients in a food processor or blender; process until completely smooth. Pour into prepared piecrust. Refrigerate, uncovered, for at least 6 hours to firm up. Refrigerate any leftovers in a covered container for up to 4 days.

Created date

February 2015

Nutritional Information

Calories 280
Fat 16 g
Satfat 5 g
Protein 7 g
Carbohydrate 33 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 84 mg
Calcium 74 mg