Chocolate Peanut Butter Tofu Pie
Indulge in the rich and creamy decadence of Chocolate Peanut Butter Tofu Pie, a no-fuss dessert that redefines indulgence with a healthy twist! This luscious pie features a crispy, golden graham cracker crust filled with a velvety smooth blend of silken tofu, melted dark chocolate, creamy peanut butter, and a hint of maple syrup for natural sweetness. The blend of wholesome ingredients results in a dairy-free, protein-packed treat that’s deceptively indulgent yet guilt-free. With just 20 minutes of prep time and a chill time that allows the flavors to fully meld, this pie is perfect for make-ahead entertaining or an easy weeknight dessert. Top with a sprinkle of chopped peanuts and a dusting of cocoa powder for an elegant finish that adds crunch and flair. Whether you're catering to vegans, chocolate lovers, or peanut butter enthusiasts, this Chocolate Peanut Butter Tofu Pie is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 1 pound Silken tofu
- 1 cup Dark chocolate chips
- 0.75 cup Creamy peanut butter
- 0.25 cup Maple syrup
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Cocoa powder (optional, for garnish)
- 2 tablespoons Chopped peanuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool completely.
While the crust cools, melt the dark chocolate chips using a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth.
In a blender or food processor, combine the silken tofu, melted chocolate, peanut butter, maple syrup, and vanilla extract. Blend until the mixture is completely smooth and creamy.
Pour the tofu filling into the cooled crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours, or until firmly set. For best results, refrigerate overnight.
Before serving, dust the pie with cocoa powder and sprinkle with chopped peanuts if desired.
Slice and enjoy your Chocolate Peanut Butter Tofu Pie!
Nutrition Facts
Calories |
4133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.0 g | 345% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1905 mg | 83% | |
| Total Carbohydrate | 377.5 g | 137% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 213.0 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1985 mg | 153% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 3422 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
