Feb 23

Chocolate Silk Pie with Toasted Coconut Crust (packed with coconut oil & other healthy ingredients plus low carb, gluten free, vegan, & low calorie)



This silk pie is super easy and the texture is true to it’s name-silky smooth!!  This is surprisingly amazingly healthy for you too because it is packed with virgin coconut oil, dark chocolate, and uses only all natural low carb & low glycemic sweetners.   The toasted coconut crust is the perfect combination to the chocolate almond filing and you can add a little whipped cream to make it even more divine if you want.  This pie is super rich, decadent, and the mousse like filling will not only nourish your insides but give you healthier hair & skin too.  I hope you love it as much as I did!





*3 tablespoons extra virgin coconut oil (melted)

*12 tablespoons unsweetened coconut flakes (I used the large shreds but if you want a more solid looking crust you should use finely shredded)

*1/4 cup stevia (or another zero calorie sweetener of choice)

*pinch of salt (I used 3 grinds)



*1 package silken tofu (don’t be scared-I promise you will not taste this at all!!)

*3 ounces unsweetened dark chocolate (melted)

*6 tablespoons virgin coconut oil (melted)

*1 & 1/4 cups stevia (or another zero calorie sweetener of choice-add another 1/4 cup if you like your desserts really sweet)

*1-2 tablespoons of Truvia sweetener ( I like to mix sweeteners bc I think it really makes the end product taste better but you can leave this out or even substitute in another zero or low calorie sweetener of choice if you prefer)

*1 teaspoon vanilla extract

*1 teaspoon almond extract (or coffee extract is really nice too-FYI you can use a teaspoon of super strong brewed coffee instead of coffee or almond extract for this too)

1 serving chocolate chips (optional-for decorating-I used Lilly’s stevia sweetened chips so my calorie counts below are based on that btw)



Preheat at oven to 325.


Mix all crust ingredients well in small bowl.



Spread as evenly as possible in bottom of 9″ pie pan.  As I said I like the look of the fancy style large shred coconut but you can use finely shredded to make it cover bottom more perfectly if you want.


Bake in oven for 15 minutes of until toasted light brown as shown above.  Set crust aside to cool.


To make filling melt coconut oil and chocolate in microwave in 20 seconds increments just until smooth and totally melted.


Add this plus all filling ingredients except Truvia into a blender or food processor.  Blend (scraping down sides as needed) until super smooth and fluffy.  It should look like chocolate mouse.  Taste a little bit of the filling at this point and add any additional sweetener to taste.  This is when I added the Truvia as you can see from above pic.


Spread filling evenly over crust.


Decorate with chocolate chips if desired.


Wrap pie well & chill in fridge for several hours then enjoy!!  This stays fresh for 5-6 days in fridge (if it lasts that long!!)

This pie is very rich, super smooth, and tastes great with a little whipped cream on top ?


Sorry for the crappy plate I used for close up pics-It has been well loved lol!!


Nutrition info (includes everything shown above except whipped cream)

Makes 8 generous serving (cut it into more pieces if you want to cut calories down more!)

Per serving:

278 calories

28.1 grams fat (all healthy, nourishing fat!)

4.1 grams protein

7.8 grams carbs

3.1 grams fiber

4.7 net carbs





  1. Lemo

    Looks really great! I am confused about the sweetener though. The Truvia I buy is stevia. So would they be the same thing? Thanks for posting this delish recipe!

    1. Sarahlinbrockner

      Thank you! Actually Truvia brand is a blend of erythritol and stevia if you look on the label. Erythritol is a great natural, zero calorie, low glycemic sweetener that I use in a lot of recipes. It looks like sugar but it’s not as sweet as sugar or stevia and it creates a cooling sensation in your mouth when you eat it (like mint does) which doesn’t always work in certain recipes. That’s why I like to mix sweeteners because I find it creates a more complex taste that mimics a more traditional sugar taste. You can certainly play around with different sweeteners or stick to just one if you prefer. This is just the way I think it tastes best ?

Leave a Reply

%d bloggers like this: