Go Back
Chocolate Truffle Pie with Triple Berry Sauce

Chocolate Truffle Pie with Triple Berry Sauce

This chocolate truffle pie has a chocolate almond crust filled with a rich, creamy chocolate truffle filling and topped with a triple berry sauce.  

Servings 16
Author Rachael Hutchings, www.LaFujiMama.com


For the Chocolate Almond Crust

  • 1 tablespoon ground flaxseed
  • 2 tablespoons water
  • 1 2/3 cup blanched almond flour
  • 1/3 cup cocoa powder
  • 1/3 cup turbinado sugar
  • 1 tablespoon coconut oil

For the Chocolate Truffle Filling

  • 12.3 ounces extra firm silken tofu (I use Mori-Nu Extra Firm Silken Tofu)
  • 1/2 cup + 3 tablespoons maple syrup
  • 2 cups vegan dark chocolate chips (I use Enjoy Life Dark Chocolate Morsels)
  • 1 cup unsweetened soy milk (or other unsweetened milk of your choice)

For the Triple Berry Sauce

  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 1/4 cup turbinado sugar
  • 1/2 cup water
  • 3/4 cup raspberries (fresh or frozen)
  • 3/4 cup blackberries (fresh or frozen)
  • 1/2 cup blueberries (fresh or frozen)


Make the Chocolate Almond Crust

  1. Preheat the oven to 325 degrees Fahrenheit.

  2. In a small bowl, mix the ground flaxseed and 2 tablespoons of water together and set aside to thicken for 15 minutes.

  3. Whisk the almond flour, cocoa powder, and trubinado sugar together in a medium bowl.  Add the flax mixture and coconut oil to the bowl and beat together, using a mixer, until a moist, crumbly mixture forms.

  4. Press the dough into a 9-inch pie plate.  Bake in the preheated oven for 10 minutes, then let the pie crust cool completely before making the chocolate truffle filling.

Make the Chocolate Truffle Filling

  1. Put the tofu and maple syrup in a blender and process until smooth.  Set aside.

  2. Put the chocolate chips and soy milk in a microwave-safe bowl and stir together.  Heat in the microwave in 15 second increments, stirring after each 15 seconds, until the chocolate has melted and the mixture is smooth and creamy.  

  3. Add the chocolate mixture to the blender and process until smooth and creamy.

  4. Pour the chocolate truffle filling into the cooled pie crust, then put the pie in the refrigerator overnight, or for at least 6 hours, to chill and set.

Make the Triple Berry Sauce

  1. Place the cornstarch and lemon juice in a medium saucepan and whisk together until no lumps remain. Add the remaining ingredients and stir to combine.

  2. Bring the mixture to a boil over medium heat. Once it comes to a boil, continue cooking the sauce for an additional minute, then remove the saucepan from the heat. Let it cool completely, then transfer it to an airtight container and store in the refrigerator.


  1. Serve slices of the chocolate truffle pie with triple berry sauce spooned over them.  You can add a dollop of whipped cream if you wish.