No-Bake Chocolate Peanut Butter Silken Pie
Nutrition
Calories: 366kcal | Carbohydrates: 29.4g | Protein: 9.7g | Fat: 20.7g | 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 sandwich cookie crust, with a chocolate silken tofu filling, and topped with a shiny peanut butter glaze.
Servings
Ingredients
- 20 Chocolate Sandwich Cookies
- 5 tbsp Vegan Butter
- 22 oz Extra Firm Silken Tofu
- 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
- 1 1/2 tbsp Water
Instructions
- Combine 20 Chocolate Sandwich Cookies and 5 tablespoons of melted butter in a food processor. This will be used for the sandwich 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 cookie 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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Notes
Track this on My Fitness Pal searching:
PDV No-bake Chocolate Peanut Butter Silken Pie
Did you make this recipe?Mention @proteindeficient.vegan
