Chocolate Infinity Pie

chocolate-infinty-pie Lara Ferroni


  • 1 cup pitted dates
  • 1 cup almonds
  • 1/3 cup walnuts
  • 1/3 cup cacao powder or unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 12.3-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. of salt


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.

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  • Yield: Serves 12

Nutritional Information

Calories per serving: 280
Fat per serving: 16g
Saturated fat per serving: 5g
Cholesterol per serving: 0mg
Fiber per serving: 6g
Protein per serving: 7g
Carbohydrate per serving: 33g
Sodium per serving: 84mg
Iron per serving: 4mg
Calcium per serving: 74mg

Good to Know

You can make this crust in advance. Cover and keep frozen for up to 2 weeks.
Chocolate-Covered Katie