High Protein Chocolate Pie Easy Healthy Dessert Recipe – Simple, Satisfying, and Better-for-You

Chocolate pie that actually fits your goals? Yes, it’s possible. This high protein chocolate pie tastes like a silky, rich dessert but comes with a smart ingredient list and a macro-friendly profile.

It’s easy enough for a weeknight and special enough for guests. You don’t need fancy equipment, and the steps are beginner-friendly. If you’re craving something chocolatey without the sugar crash, this recipe is for you.

Why This Recipe Works

This pie uses protein-rich ingredients to create a smooth, custard-like filling without relying on heavy cream or loads of sugar.

Greek yogurt and protein powder add body and creaminess, while silken tofu or cottage cheese brings that classic pie texture without the fat bomb.

Cocoa powder and dark chocolate give deep flavor, so you don’t need much sweetener. A nut-and-oat crust keeps things whole-food based and gluten-friendly. Best of all, it sets in the fridge—no baking the filling—so the process is quick and low-stress.

Ingredients

• For the crust:
  • 1 1/2 cups rolled oats (or almond flour for grain-free)
  • 1/2 cup raw almonds or walnuts (skip if using almond flour)
  • 3 tablespoons cocoa powder
  • 3 tablespoons maple syrup or honey
  • 3 tablespoons melted coconut oil (or unsalted butter)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
• For the filling:
  • 12 ounces silken tofu, drained well (or 1 1/2 cups low-fat cottage cheese, blended smooth)
  • 1 cup plain 2% Greek yogurt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup chocolate protein powder (whey or plant-based)
  • 3 ounces dark chocolate (70–85%), melted and slightly cooled
  • 1/3–1/2 cup maple syrup, honey, or zero-calorie sweetener to taste
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2–4 tablespoons milk of choice, as needed for blending
• Optional toppings:
  • Greek yogurt or light whipped topping
  • Fresh berries
  • Dark chocolate shavings or cocoa nibs
  • Chopped nuts

Step-by-Step Instructions

1. Prep your pan. Lightly grease a 9-inch pie dish with a dab of coconut oil or nonstick spray.
   

   Set aside.

2. Make the crust. In a food processor, pulse the oats and nuts into a coarse meal. Add cocoa powder, salt, vanilla, maple syrup, and melted coconut oil. Pulse until the mixture clumps when pressed.
   

   If too dry, add 1–2 teaspoons water.

3. Press and chill. Firmly press the crust into the pie dish, going up the sides. Aim for an even layer. Chill in the fridge while you make the filling.
   

   For a firmer, toastier crust, you can bake it at 350°F (175°C) for 10 minutes, then cool completely.

4. Blend the base. In a high-speed blender or food processor, add silken tofu (or blended cottage cheese) and Greek yogurt. Blend until very smooth and creamy. Scrape down the sides.
5. Add the dry ingredients. Add cocoa powder, protein powder, salt, and vanilla.
   

   Blend again. If it’s too thick to move, add 2 tablespoons milk to help it along.

6. Sweeten and add chocolate. Pour in the melted dark chocolate and 1/3 cup sweetener. Blend until silky.
   

   Taste and adjust sweetness. If you want a lighter texture, add another tablespoon or two of milk and blend briefly.

7. Fill the crust. Spoon the filling into the chilled crust and smooth the top with a spatula. Tap the pie dish gently on the counter to release air bubbles.
8. Chill to set. Cover and refrigerate for at least 3–4 hours, or overnight for the cleanest slices.
   

   The filling firms up as it chills.

9. Garnish and serve. Top with a small dollop of Greek yogurt, berries, or chocolate shavings. Slice with a warm, dry knife for neat edges.

Storage Instructions

• Refrigerator: Cover tightly and store for up to 4 days. The flavor often improves by day two.
• Freezer: Freeze slices on a baking sheet, then wrap individually.
  

  Store for up to 2 months. Thaw in the fridge for a few hours before serving.

• Avoid watery toppings: Add fresh fruit right before serving to keep the top from getting soggy.

Why This is Good for You

This pie delivers high-quality protein from Greek yogurt, tofu or cottage cheese, and protein powder. Protein helps keep you full and supports muscle recovery.

The cocoa and dark chocolate add antioxidants and rich flavor without needing excessive sugar.

The crust uses oats and nuts for fiber and healthy fats, which support steady energy. Compared to traditional chocolate pies with heavy cream and sugar, this version is lighter in calories and more balanced in macros. You still get a dessert that feels special—just with a smarter nutrition profile.

Common Mistakes to Avoid

• Not draining the tofu. Extra water can prevent the filling from setting.
  

  Let silken tofu drain in a sieve for 10–15 minutes.

• Over-sweetening early. Add some sweetener, blend, then taste. Cocoa flavor develops as it chills, so you may need less than you think.
• Skipping the chill time. The filling needs several hours to firm up. Rushing leads to soft slices.
• Using gritty protein powder. Choose a smooth-mixing whey isolate or a fine plant-based blend.
  

  Gritty powders affect texture.

• Overheating the chocolate. Melt gently and let it cool slightly so it doesn’t seize when blended with cold ingredients.

Alternatives

• Dairy-free: Use plant-based Greek-style yogurt, silken tofu, and a vegan protein powder. Choose maple syrup and dairy-free dark chocolate.
• Grain-free crust: Replace oats with almond flour. Skip the nuts or keep them for more crunch.
• No-bake crust option: Press the oat-nut mixture directly into the dish and chill.
  

  It will be slightly softer but still holds up.

• No tofu version: Use 1 1/2 cups blended cottage cheese plus Greek yogurt for structure. Blend cottage cheese first until ultra-smooth.
• Flavor twists: Add 1 teaspoon espresso powder for mocha vibes; 1/2 teaspoon peppermint extract for a mint chocolate pie; or a pinch of cinnamon and chili for a Mexican chocolate note.
• Lower calorie: Use nonfat Greek yogurt, reduce coconut oil to 2 tablespoons, and use a zero-calorie sweetener. Expect a slightly firmer, less rich texture.

Explore more irresistible pie recipes you won’t want to miss:

5 Ingredient No-Bake Pies

Key Lime Pie Recipe

FAQ

Can I make this without protein powder?

Yes.

Increase cocoa powder to 2/3 cup total and add 2–3 tablespoons powdered milk or almond flour for body. You may need a touch more sweetener. The protein content will be lower but still decent from the yogurt and tofu/cottage cheese.

What if I don’t have a blender?

A food processor works well.

If using cottage cheese, blend it first to remove any curds. You can also melt the chocolate fully and whisk vigorously, but the texture will be less silky without a machine.

How do I prevent the crust from crumbling?

Process the mixture until it starts to clump and holds when pinched. Press it firmly into the dish with the bottom of a measuring cup.

If it’s still crumbly, add 1–2 teaspoons water or an extra teaspoon of melted oil to help it bind.

Which protein powder works best?

Whey isolate blends ultra-smooth and sets nicely. For dairy-free, choose a fine plant-based blend with pea and rice proteins. Avoid gritty or chalky powders with strong aftertastes, as they will show up in the final pie.

Can I reduce the sweetener?

Absolutely.

Chocolate flavor can handle lower sweetness, especially if your dark chocolate is 70% or higher. Start with less, chill, and taste; you can drizzle a little maple syrup over slices if needed.

How much protein is in a slice?

It varies by ingredients, but a typical slice (1/8 of the pie) made with Greek yogurt, tofu, and whey isolate often lands around 15–22 grams of protein. Swap-ins and brands will shift this number.

Does it taste like tofu?

No.

Silken tofu is neutral and takes on the chocolate flavor. If you’re sensitive to it, use cottage cheese blended smooth or add a touch more vanilla and melted chocolate to mask any hint.

Can I serve it frozen like an ice cream pie?

Yes. Freeze until firm, then let it sit at room temperature for 10–15 minutes before slicing.

The texture will be like a frozen mousse—refreshing and still rich.

Final Thoughts

This high protein chocolate pie is proof you don’t have to choose between flavor and nutrition. It’s simple to make, smartly sweetened, and ultra-creamy. Keep the base recipe on hand, then tweak it for your needs—dairy-free, grain-free, or lower calorie.

Serve it for a holiday, a casual dinner, or meal-prep dessert you can enjoy all week. One slice satisfies the chocolate craving and supports your goals at the same time.

High Protein Chocolate Pie Easy Healthy Dessert Recipe – Simple, Satisfying, and Better-for-You

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 0 minutes mins

Chill Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine Healthy Fusion, Modern

Servings 8 Slices

Ingredients

  

• For the crust: 1 1/2 cups rolled oats (or almond flour for grain-free)
• 1/2 cup raw almonds or walnuts (skip if using almond flour)
• 3 tablespoons cocoa powder
• 3 tablespoons maple syrup or honey
• 3 tablespoons melted coconut oil (or unsalted butter)
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• For the filling: 12 ounces silken tofu, drained well (or 1 1/2 cups low-fat cottage cheese, blended smooth)
• 1 cup plain 2% Greek yogurt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup chocolate protein powder (whey or plant-based)
• 3 ounces dark chocolate (70–85%), melted and slightly cooled
• 1/3–1/2 cup maple syrup, honey, or zero-calorie sweetener to taste
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 2–4 tablespoons milk of choice, as needed for blending
• Optional toppings: Greek yogurt or light whipped topping
• Fresh berries
• Dark chocolate shavings or cocoa nibs
• Chopped nuts

Instructions

 

• Prep your pan. Lightly grease a 9-inch pie dish with a dab of coconut oil or nonstick spray.Set aside.
• Make the crust. In a food processor, pulse the oats and nuts into a coarse meal. Add cocoa powder, salt, vanilla, maple syrup, and melted coconut oil. Pulse until the mixture clumps when pressed.If too dry, add 1–2 teaspoons water.
• Press and chill. Firmly press the crust into the pie dish, going up the sides. Aim for an even layer. Chill in the fridge while you make the filling.For a firmer, toastier crust, you can bake it at 350°F (175°C) for 10 minutes, then cool completely.
• Blend the base. In a high-speed blender or food processor, add silken tofu (or blended cottage cheese) and Greek yogurt. Blend until very smooth and creamy. Scrape down the sides.
• Add the dry ingredients. Add cocoa powder, protein powder, salt, and vanilla.Blend again. If it’s too thick to move, add 2 tablespoons milk to help it along.
• Sweeten and add chocolate. Pour in the melted dark chocolate and 1/3 cup sweetener. Blend until silky.Taste and adjust sweetness. If you want a lighter texture, add another tablespoon or two of milk and blend briefly.
• Fill the crust. Spoon the filling into the chilled crust and smooth the top with a spatula. Tap the pie dish gently on the counter to release air bubbles.
• Chill to set. Cover and refrigerate for at least 3–4 hours, or overnight for the cleanest slices.The filling firms up as it chills.
• Garnish and serve. Top with a small dollop of Greek yogurt, berries, or chocolate shavings. Slice with a warm, dry knife for neat edges.