Vegan Chocolate Peanut Butter Pie
Vegan Chocolate Peanut Butter pie is rich, fudgy and decadent!
Servings: 10 Servings
Calories: 494kcal
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1 teaspoon vegetable oil , or avocado oil
Filling
- 1 cup vegan semi-sweet chocolate chips
- 12 ounces package firm silken tofu , drained
- 1 cup creamy peanut butter
- 1/3 cup pure maple syrup
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons pure vanilla extract
Drizzle
- 1/2 cup vegan dark chocolate chips
- 1/2 teaspoon vegetable oil , or avocado oil
- 1/4 cup crushed unsalted dry roasted Peanuts
Instructions
- Line a 9-inch (23 cm) springform pan or pie pan with parchment paper.
- To make the crust, in a food processor, combine the flour, cocoa powder, maple syrup, and oil. Blend until crumbly and well mixed. If the mixture doesn’t hold together when pinched between your fingers, add up to 1 tablespoon (15 ml) additional oil.
- Use your fingers to press the mixture evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling.
- To make the filling, combine all the filling ingredients in a food processor and blend until completely smooth.
- Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm.
- To make the drizzle, in a microwave-safe bowl, combine the chocolate chips and oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted.
- Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts.
Notes
- This peanut butter pie is complemented by chocolate because: chocolate. The addition of almond flour and tofu (plus the peanuts and peanut butter, of course) provide a wealth of protein to this decadent treat. If you prefer a firm fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator. If you prefer a firm fudgy texture, keep the pie in the freezer;for a softer, creamier texture, keep it in the refrigerator.
- Try swapping out the peanut butter and peanuts for almond butter and crushed almonds.
- Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- Recipe used with permission from The Plant Protein Revolution Cookbook by Robin Robertson.
Nutrition
Calories: 494kcal