These Gluten Free French Silk Pie Bars are easy to make and incredibly rich. A tender shortbread crust paired with a light, mousse-like chocolate filling creates an indulgent dessert that’s grain-free and naturally sweetened.
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Shortbread Crust
This shortbread is my tried-and-true crust: melt-in-your-mouth with just the right amount of sweetness. It combines almond and coconut flours, a touch of salt and vanilla, maple syrup for sweetness, and coconut oil to bind. If you prefer a richer, more buttery taste, feel free to use melted butter in place of the coconut oil.
Chocolate Filling
The chocolate filling is light, fluffy and no-bake. You’ll need a hand mixer or stand mixer to whip the filling to the right texture. Melted chocolate is combined with sugar and European-style butter, then whipped until silky. Danish Creamery European Style Butter works especially well here because of its high butterfat content, which yields a smoother, creamier result. The recipe calls for raw eggs mixed into the filling; use pasteurized eggs if you prefer to avoid raw eggs.
Bars over Pie
Turning this classic French silk pie into bars makes portioning easy and practical — these are very rich, so smaller squares are perfect. I use a standard 9×9 pan and cut the finished slab into 16 pieces. Making bars instead of a pie also simplifies assembly and serving, and they’re great for sharing at parties or potlucks.
These gluten-free French silk pie bars feel like an elegant dessert but are straightforward to prepare. They’re ideal to bring to a gathering or to enjoy at home. If you love chocolate, try these other recipes from the same collection listed below.
- Paleo Chocolate Crinkle Cookies
- Vegan Paleo Double Chocolate Pie
- Paleo Chocolate Hot Fudge Cups
Gluten Free French Silk Pie Bars
Jessica DeMay
20 minutes
15 minutes
4 hours
16 servings
Ingredients
Shortbread
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/3 cup melted coconut oil (or melted butter)
- 1/3 cup maple syrup
Filling
- 3 oz unsweetened or dark chocolate (about 1/2 cup)
- 1 cup coconut sugar
- 3/4 cup unsalted European-style butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 large eggs
Instructions
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Preheat the oven to 350°F (175°C) and line a 9×9 pan with parchment paper to ensure easy removal.
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Make the shortbread crust: In a medium bowl, combine almond flour, coconut flour, salt, vanilla, melted coconut oil, and maple syrup. Mix until a dough forms. Press evenly into the prepared pan and bake for 15 minutes. Allow to cool completely before adding the filling.
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Make the chocolate filling: Melt the chocolate in a small saucepan over low heat, stirring frequently. Remove from heat and let cool to room temperature (about 15 minutes).
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In a large bowl, beat the coconut sugar and butter on high for 4 minutes until light. Add salt and vanilla and mix. Add the cooled chocolate and beat until combined. Make sure the chocolate is completely cool so it doesn’t soften the butter. Add eggs one at a time, beating on high for 4 minutes after each addition. The filling should become thick and fluffy.
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Spread the chocolate filling over the cooled shortbread crust. Cover and refrigerate for at least 4 hours. For clean slices, use a sharp knife and wipe it between cuts. Store covered in the refrigerator for up to 10 days.
Notes:
Nutrition Information
Carbohydrates: 22 g
Protein: 8 g
Fat: 32 g
Sugar: 12 g
