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High protein chocolate pie slice with creamy filling and chocolate crust topped with whipped cream

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

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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
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.