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
- 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.
- 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
- 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.
- Add melted chocolate to remaining mixture in processor. Blend until incorporated, scraping the sides as needed.
- Pour chocolate mixture onto pie crust. Smooth top, and then cover with peanut butter mixture, smoothing with a spatula.
- Grate remaining chocolate over top of pie. Cover loosely with wrap, and chill for at least two hours before serving. Can also be frozen!