Chocolate Peanut Butter Tofu Pie
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This is the ultimate indulgent vegan dessert. In fact, it is so indulgent that no one even notices it is vegan, or that it contains tofu! Long time tofu avoiders have been "tricked" into eating this pie and the rave reviews they gave has proven that vegan (and tofu) does not mean you skimp on the taste.
- Prep time: 25 minutes
- |
- Cook time: 2 hours
- |
- Total time: 2 hours 25 minutes
- |
- Servings: 8
- 1 package Silken tofu-firm
- 12 ounce(s) of semi-sweet chocolate chips
- 1 cup(s) of Earth Balance Peanut Butter- Creamy
- 1 Graham Ready Crust, or home-made vegan pie crust if desired
- 1 pinch of salt, to taste
- 1 sweetener, like agave, to taste
Steps
- In a food processor, blend tofu until smooth.
- Save some chocolate chips off to the side for garnish. Melt the remaining chocolate chips. This may be done with a double boiler or in the microwave. If using the microwave do this in 15-30 second increments, stirring in between. When almost all chips are melted, remove from the microwave and continue stirring. The heat will continue to melt the rest as you stir.
- Add 3/4-1 cup peanut butter (this is based on your preference) to the warm chocolate and stir until blended well.
- Pour the chocolate peanut butter mixture into the food processor and process until mostly smooth.
- Taste the mixture and add salt and/or sweetener as needed to suit your own personal tastes.
- Continue to process until you have a smooth product and any salt or sweetener added is mixed evenly throughout.
- Pour the mixture into the ready pie crust. Smooth filling out into pie crust.
- Top with the remaining chocolate chips for garnish.
- Melt a little of the remaining PB in the microwave. Drizzle over the top of the pie.
- Chill in the refrigerator for at least 2 hours before serving.
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