No-Bake Vegan Chocolate Peanut Butter Crustless Pie Recipe
Hello everyone! I hope you all had a wonderful Thanksgiving and spent some quality time with your friends and family. Here’s a recipe for no-bake vegan chocolate peanut butter crustless pie.
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For Thanksgiving, I always make homemade pie. I always make classic pumpkin pie, as it’s a holiday special, but I also make a vegan chocolate peanut butter pie every year. It might be because I’m a hard-core chocolate fan, but this chocolate peanut butter pie recipe is seriously so amazing.
The main ingredient might even surprise you: tofu. It might seem like a strange ingredient, but tofu is actually a great ingredient to use in dessert recipes. The pie doesn’t taste like tofu, but it creates a nice texture.
Ingredients
- Peanut Butter: The first ingredient you need is peanut butter. Some of my favorite peanut butters are Krema and Smucker’s Creamy Natural Peanut Butter.
- Cocoa Powder: The next ingredient you need is cocoa powder. I used Hershey’s Unsweetened Cocoa powder, but any cocoa powder will work. This recipe calls for 1/4 cup of cocoa powder.
- Truvia: The next ingredient you need is Truvia, or a sweetener of your choice.
- Chocolate Chips: The next ingredient you need is chocolate chips. This recipe calls for 2 tbsp of chocolate chips, but feel free to use more. Pop the chocolate chips in the microwave for about 60 seconds or until the chocolate is melted. Some of my favorite vegan chocolate chips are Lilly’s chocolate baking chips and Enjoy Life’s mini chocolate chips.
- Firm Tofu: The next ingredient you need is tofu. Tofu is soft, squishy, and creates the perfect texture for pie. With the chocolate chips and sweetener, you would never know that tofu was used to make this pie.
- Vanilla Extract: The last ingredient you need to make this delicious vegan chocolate peanut butter pie is vanilla extract. Vanilla extract is strong, so you only need 1/2 tsp of vanilla for this recipe.
Directions
First, blend all the ingredients in a food processor until it forms a thick and creamy consistency: peanut butter, cocoa powder, truvia, chocolate chips, firm tofu, and vanilla extract.
Next, spray a pie pan with olive oil spray.
Then, combine the pie filling in the pie pan evenly.
Lastly, place the pie in the fridge and let it chill for five hours.
*The longer the pie chills in the fridge, the firmer the pie becomes.
Vegan Crustless Chocolate Peanut Butter Pie
Ingredients
- 1/4 cup peanut butter
- 1/4 cup cocoa powder
- 2 tbsp truvia
- 2 tbsp chocolate chips
- 255 g firm tofu
- 1/2 tsp vanilla extract
Instructions
- Combine all ingredients in a food processor and blend until a creamy, thick consistency: peanut butter, cocoa powder, truvia, melted chocolate, firm tofu, and vanilla extract
- Spray pie pan with olive oil spray
- Add pie filling to pan
- Chill in fridge for 5 hours (the longer it chills, the firmer the pie gets)
Notes
If you’re craving a chocolate-peanut butter dessert, I highly recommend making this pie recipe. It’s sweet, easy to make, and delicious. Although this is one of my favorite desserts to make during the holidays, it’s a great treat to make year round. Nothing beats a slice of chocolate peanut butter pie with a tall glass of chilled nut milk.
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