Vegan Peanut Butter Chocolate Pie

This is one of those impressive vegan recipes that even your tofu-hesitant friends will really like. It’s simple, gorgeous, and sorta-kinda healthy but not too healthy- it qualifies as a seriously decadent dessert. It slices just perfectly so you can serve it on your best vintage plates…. or skip the crust and make a yummy pudding. Either way, bust out the food processor and whip up this Peanut Butter Chocolate Pie as soon as you can!

Peanut Butter Chocolate Pie

1 (eight oz) package chocolate crème cookies or graham crackers
¼ cup coconut oil
2 three oz dark chocolate bars, divided
1 twelve oz box FIRM Silken tofu
½ cup natural peanut butter
3 Tbsp maple syrup
2 tsp non-alcohol vanilla extract
pinch salt

  1. Process or mash cookies into crumbs. Add cold coconut oil and mix until sticky. Press into bottom of a glass pie plate. Place in freezer until ready.
  2. Add a bar and half chocolate into a glass bowl. Place over a pan of boiling water and melt completely. Do not over-cook. Set aside
  3. Puree the tofu, peanut butter, maple syrup, and vanilla in the processor until smooth. Pour half peanut butter mixture into a bowl, stir in pinch salt and set aside.
  4. Add melted chocolate to remaining mixture in processor. Blend until incorporated, scraping the sides as needed.
  5. Pour chocolate mixture onto pie crust. Smooth top, and then cover with peanut butter mixture, smoothing with a spatula.
  6. Grate remaining chocolate over top of pie. Cover loosely with wrap, and chill for at least two hours before serving. Can also be frozen!




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About Andrea Bertoli 597 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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