No-Bake Chocolate Peanut Butter Silk Pie (vegan)
A decadent dessert you will swoon over! All without dairy but you'd never guess! Nutritious nuts and seeds in the crust and phytochemicals from the tofu make it a nutritional boost.
Servings 8 slices
Ingredients
Crust (you can substitute a graham cracker crust if desired)
- 1 cup nuts or seeds of choice (I like half almonds half walnuts)
- 1/2 cup rolled oats
- 1/4 cup maple syrup or date syrup
- 2 TBSP ground flax seed
Pie
- 1 12-oz box silken tofu (must be silken)
- 2 cups vegan chocolate chips (dark chocolate is really good)
- 1/2 cup peanut butter or almond butter
- 1 tsp vanilla extract
- 1/8 tsp salt
Toppings (optional)
- fresh strawberries or raspberries
- more melted chocolate
- runny peanut butter
- chopped peanuts
- shredded coconut
Instructions
- Make the crust by processing all the crust ingredients together in a food processor until crumbly and holds together when pressed. Press it evenly into a nonstick pie pan or tart pan.
- To make the filling, put the silken tofu, peanut butter, and vanilla into a blender. Melt the chocolate chips in a bowl in the microwave for 60-90 seconds. Add the melted chocolate chips and blend well.
- Pour the filling into the crust. I like to scrape the bowl of melted chocolate and drizzle thin strands of leftover melted chocolate over it, or melt a little more for bigger chocolate drizzles. Refrigerate for at least 1 hour until firm. Top with berries, chopped peanuts, a drizzle of melted peanut butter or chocolate, or non-dairy whipped cream if you’d like to be fancy.
Notes
You can get away with a lighter version--1 cup chocolate chips and 1/4 cup peanut butter. Listed is the rich version that I make on my birthday and for impressing people. :)
