Dessertscleaneatingkitchen5.0
Vegan Peanut Butter Pie with Tofu
This no-bake dessert recipe for Vegan Peanut Butter Pie with Tofu is so delicious and creamy. Nobody will ever believe it's dairy-free, gluten-free, and made using silken tofu! This plant-based dessert recipe is made using real food ingredients.
👥 12 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 2h👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- pan
- blender
- spatula
📝 Preparation Steps
1
To make the crust
2
Combine the coconut, almonds, and dates in a food processor. Turn on high and let the food processor run until the mixture has become well combined, about a minute.
3
Transfer the crust mixture to a 9-inch pie plate or tart pan with removable bottom. Press the mixture thinly, firmly, and evenly onto the sides and bottom of the pan.
4
Place the pan in the refrigerator while you make the filling.
5
To make the filling
6
Combine the tofu, maple syrup, vanilla extract, cocoa powder and peanut butter in a high-speed blender and process until smooth.
vanilla extract1 teaspoon
7
Pour the blended mixture into the crust and use a spatula to smooth the top.
8
Place entire pie into the refrigerator for at least two hours or the freeze for one hour before serving so the filling can firm up.
9
Serve chilled, with the chocolate chips sprinkled on top, so the pie filling remains firm.
Nutrition Facts
calories
232 calories
fat Content
12.1 g
serving Size
1 slice
fiber Content
3.6 g
sugar Content
22.8 g
sodium Content
38.7 mg
protein Content
5.9 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
29.2 g
saturated Fat Content
4.2 g
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