no-bake chocolate peanut butter silken pie

Nutrition

Calories: 361kcal | Carbohydrates: 34.8g | Protein: 9.9g | Fat: 20.2g | Fiber: 3g
If you are looking for a decadent, incredibly easy dessert recipe that everyone will love, look no further than this No-Bake Chocolate Silken Pie. It's a homemade Oreo cookie crust, with a chocolate silken tofu filling, and topped with a shiny peanut butter glaze.
Servings 8

Ingredients

  • 20 Oreo Cookies original, NOT double stuffed
  • 5 tbsp Vegan Butter I used Miyokos
  • 2 blocks Extra Firm Silken Tofu Mori-Nu 12.3oz package
  • 1 tbsp Coconut Oil
  • 1 cup Mini Vegan Chocolate Chips I used Enjoy Life
  • 1/4 cup PBFit Peanut Butter Powder
  • 1/2 cup Powdered Sugar
  • 2 tbsp Water

Instructions
 

  • Combine 20 Oreo Cookies and 5 tablespoons of melted butter in a food processor. This will be used for the Oreo cookie crust. I recommend using original and not double-stuffed because the ratio of cookie to cream will be wonky and it may not turn out right.
  • In a blender, blend the two blocks of Extra Firm Silken Tofu until creamy.
  • In a small microwave-safe bowl, melt the coconut oil until it's liquid – this should take about 20 seconds.
  • Add the mini chocolate chips to the melted chocolate and stir them in until they are covered with the coconut oil. This will help prevent the chocolate from burning when we microwave it.
  • Put the chocolate chips in the microwave for 20 seconds and then stir. Do this a couple more times in 20 second increments until all of the chocolate chips are melted. Doing it in short periods of time prevents the chocolate from burning.
  • In a medium sized bowl, combine the blended Extra Firm Silken Tofu and the melted chocolate until well-mixed.
  • In a small bowl, mix together the PBFit Peanut Butter Powder, Water and Powdered Sugar until it makes a shiny glaze.
  • Spray the pie dish you'll be using with oil; this will keep the pie crust from sticking to the pan. In the pie dish, dump the Oreo crust mixture. Smooth out on the bottom of the pie dish and up the sides to make a crust. I usually end up using my fingers to press down to form the pie crust. You want to make sure it's compacted so that it stays in one piece when you go to serve it.
  • Once the pie crust is formed, add the chocolate silken tofu mixture, evenly spreading it.
  • Drizzle the peanut butter glaze on top of the silken tofu. This part takes the longest; it should completely cover the pie, but it does take awhile to thinly drizzle it for full coverage.
  • Put in fridge and allow to cool for at least 6 hours. This helps everything set up so that you can actually cut it into slices and not scoop it out like pudding!

Equipment

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This is my favorite dessert I’ve ever made! And the best part is that it’s incredibly easy, you don’t have to bake anything or even turn on the oven, and it takes about 10 minutes of actual labor! This No-Bake Chocolate Peanut Butter Silken Pie has a homemade Oreo cookie crust, with a creamy and decadent chocolate silken tofu filling, and a shiny peanut butter glaze on top! All the flavors work so well together; it’s honestly one of the most decadent desserts I’ve ever had!

If you’re new to vegan baking and looking for an easy starter recipe, this is the one! It basically just requires a blender! If you were looking to make a tasty treat for a vegan friend, this would be a great low effort recipe to try. And if you were going to a family gathering or potluck with omnivores, I feel like this is the perfect dessert to bring because you truly cannot tell it’s vegan. It has all of the quintessential vegan ingredients that we all universally love – Oreos and peanut butter – so really who’s angry omnivore uncle is actually going to turn this down? This will be the only dessert I bring to event going forward! Oh, also, my other favorite thing about this recipe is that it’s made out of tofu! Which is a really fun thing to bring to places where people are always saying that they’ve never tried tofu before; now they have! 🙂

Ingredients

  • Oreo Cookies – please use the original Oreo cookies here, not the double-stuffed, triple-stuffed, or the endless other varieties of Oreos :). I guess if you have a flavor you like better than original, like chocolate (dammmmnnn, chocolate oreos are legit), you could use those – just make sure they are single? stuffed because it’s very important that we do not mess with the cookie to filling ratio. Too much filling and your crust will be greasy.
  • Vegan Butter – you can use any vegan butter; I used Miyokos because it’s my favorite. You could opt for no butter, but you will have issues with the Oreo crust not staying together; trust me, I already tried it.
  • Extra Firm Silken Tofu – I used Extra Firm Silken Tofu for this recipe. If you are new to tofu, you might be overwhelmed with how many kinds of tofu there actually are – let me help you out! Silken tofu is a subset of tofu, and basically is just smoother; it doesn’t have curds like the typical tofu and it’s really creamy and fun to use in desserts, dressings, sauces, etc. There are two types of silken tofu – refrigerated and shelf-stable. You can find the refrigerated variety near the other tofus at the grocery store. The shelf-stable silken tofu can usually be found in the International Food Aisle (at least in the States); you can also find this type online – Mori-Nu is the brand I typically use. With the shelf-stable variety, there are a few different firmness levels – I typically use Extra Firm Silken Tofu, because the macros are slightly better – a little more than 60% protein on a calorie basis! You could use a different type of silken tofu instead and I think it should work just find; note that your calories and macros may vary slightly.
  • Coconut Oil – this is needed to help the silken tofu set up once the filling is made, and also to help the chocolate chips melt without burning.
  • Chocolate – I used Enjoy Life Mini Chocolate Chips because they melt really easy, have a great taste and are the easiest vegan chocolate for me to find. You can use whatever is your favorite though! I would recommend using a semi-sweet or dark chocolate, not milk chocolate, in this recipe so that you get a more pronounced chocolate flavor. I used oat milk chocolate the first time and it took a lot more chocolate to get a chocolatey flavor in the filling and also, it’s usually more expensive than the chocolate chips.
  • PBFit Peanut Butter Powder – you could also use PB2 Peanut Butter Powder. You definitely want to use a peanut butter powder here and not a peanut butter. With the powder, you end up with a peanut butter glaze. If you add powdered sugar directly to peanut butter, you end up with peanut butter crumbles instead, which taste amazing, but it’s not what we’re going for here!
  • Powdered Sugar – you need this for the peanut butter glaze!

Instructions

  • Melt the vegan butter in a small microwaveable bowl. This should only take 20 – 30 seconds.
  • Combine 20 Oreo Cookies and 5 tablespoons of melted butter in a food processor. This will be used for the Oreo cookie crust. I recommend using original and not double-stuffed because the ratio of cookie to cream will be wonky and it may not turn out right. I usually blitz the Oreos in the food processor really quick and then add the melted butter and turn on the food processor for a few minutes again.
  • In a blender, blend the two blocks of Extra Firm Silken Tofu until creamy.
  • In a small microwave-safe bowl, melt the coconut oil until it’s fully liquid – this should take about 20 seconds.
  • Add the mini chocolate chips to the melted chocolate and stir them in until they are covered with the coconut oil; you’ll know they’re coated because they will be super shiny. This will help prevent the chocolate from burning when we microwave it.
  • Put the chocolate chips in the microwave for 20 seconds and then stir. Do this a couple of more times in 20 second increments until all of the chocolate chips are melted. Doing it in short periods of time prevents the chocolate from burning.
  • In a medium sized bowl, combine the blended Extra Firm Silken Tofu and the melted chocolate until well-mixed. I do this with a spatula; it takes awhile to fully mix it – you’ll know you’re done when it’s all one color!
Extra Firm SIlken tofu and melted chocolate combined
  • In a small bowl, mix together the PBFit Peanut Butter Powder, Water and Powdered Sugar until it makes a shiny glaze. I like to add the water to the peanut butter powder first to get a peanut butter texture, then slowly mix in the powdered sugar. Oddly enough, it will start to feel more thick initially, but the longer you stir it, the more it will thin out. It’s similar to the type of powdered sugar glaze typically used on sugar cookies. It should be thick enough that it slowly drizzles off of your fork, spoon (whatever you’re using); a similar thickness to caramel really.
Peanut butter glaze
  • Spray the pie dish that you’ll be using with oil; this will keep the pie crust from sticking to the pan. In the pie dish, dump the Oreo crust mixture. Smooth out the cookie crust on the bottom of the pie dish and up the sides. I usually end up using my fingers to press down to form the pie crust. You want to make sure it’s compacted so that it stays in one piece when you go to serve it.
Oreo Cookie Crust formed
  • Once the pie crust is formed, add the chocolate silken tofu mixture, evenly spreading it.
Chocolately silken tofu on top of the oreo cookie crust
  • Drizzle the peanut butter glaze on top of the silken tofu. This part takes the longest; it should completely cover the pie, but it does take awhile to thinly drizzle it for full coverage.
No-bake Chocolate Peanut Butter Silken Pie
  • Put in fridge and allow to cool for at least 6 hours. This helps everything set up so that you can actually cut it into slices and not scoop it out like pudding! The peanut butter glaze should start to setup in the fridge, forming kind of a film – you’ll know it’s ready when it’s a little less shiny.
no-bake chocolate peanut butter silken pie

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Author


Protein Deficient Vegan

Protein Deficient Vegan

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