Chocolate Truffle Pie Bars
Prep time: 
Total time: 
Serves: 16 bars
Decadent no-bake chocolate bars on a chocolate and sea salt almond crust. These Chocolate Truffle Pie Bars have the creamy, rich, smooth consistency of a truffle in every bite.
  • For the Crust:
  • ½ cup Blue Diamond Dark Chocolate Almonds
  • ½ cup Blue Diamond Sea Salt Almonds
  • 5 whole chocolate graham crackers
  • 6 tablespoons butter
  • For the Filling:
  • 9 ounces good quality dark chocolate, chopped
  • 1 teaspoon vanilla
  • ¾ cup heavy cream + 1½ cups heavy cream, divided
  • ¼ cup powdered sugar
  • For the Topping:
  • 1½ cups heavy cream
  • ¼ cup powdered sugar
  • garnish with shaved chocolate
  1. Line an 8 X 8 pan with parchment paper or foil.
  2. Add the Dark Chocolate Almonds, the Sea Salt Almonds, and the chocolate graham crackers to your food processor and pulse until you have fine crumbs. Pour the crumbs into a medium bowl. Melt the butter and then toss with the crumbs until everything is evenly coated. Press the crust into the bottom of the prepared pan.
  3. Wipe out the bowl and add the chopped chocolate and vanilla. Heat the ¾ cup of heavy cream until it just barely simmers. Pour the cream over the chocolate and whisk until smooth. Refrigerate for about 15 mins, just to cool it down.
  4. While the chocolate refrigerates, make the whipped cream for the filling. Beat together the first 1½ cups heavy cream together with the ¼ cup powdered sugar until stiff peaks form.
  5. Use a sturdy spatula to fold together the refrigerated chocolate and whipped cream until the color is smooth and no more streaks remain. Scrape the filling into the pan and spread it evenly over the crust. Loosely cover and refrigerate for at least 3 hours.
  6. To make the topping beat together the last 1½ cups heavy cream and ¼ cup powdered sugar until stiff peaks form. (see note for alternate toppings)
  7. Spread the whipped cream over the chilled truffle pie bars, use your veggie peeler to shave some chocolate over the top, slice, and serve.
1. You can also use semi-sweet chocolate.
2. In place of homemade whipped cream you can also used prepared whipped topping or whipped cream from a can.
Recipe by Sugar Dish Me at