The minute I stumbled across these ridiculous peanut butter pie pictures online, I knew I had to make one. On a scale of 1 to 10, this is what I call a ten. It’s the soft peanut buttery center that sold me…
I’d never raw-baked with tofu before but didn’t doubt it would make for the perfect creamy pie texture, while easily taking on the nutty flavour of peanut butter. It’s also nice, light ingredient, meaning this pie is lighter than some of the cashew or coconut-meat filled options out there. Thanks to Minimalist Baker for the amazing inspiration, as always! Check out the original recipe here.
2 c. oats
1/2 c. almond meal
1/4 c. coconut oil
3 tbsp maple syrup
3/4 tsp salt
1 350g block firm silken tofu (I used Soyganics)
3/4 c. peanut or almond butter
1/2 – 3/4 c. maple syrup (depending on how sweet you like it)
1 cold can full-fat coconut milk (refrigerated overnight)
1 tbsp vanilla
1 tsp salt
1/2 c. coconut oil
1/2 c. cocoa powder
4 tbsp. maple syrup
1 tsp vanilla
1/2 tsp salt
Vegan chocolate chips
Coconut or soy whip (optional)
- In a food processor, blend your oats into a coarse flour. Add all remaining ingredients and process until completely incorporated.
- Press mixture into a greased standard-sized pie dish and place in fridge to set.
- Add all filling ingredients, except the coconut milk, to a high-powered blender and combine until silky smooth.
- Remove your can of coconut milk from fridge, flip upside-down, and dump out the liquid (save for tomorrow’s smoothie!). You’ll be left with the thick, fatty coconut milk. Add this to your blender and puree until fully incorporated.
- Pour your mixture into your pie crust and smooth out the top. Place in freezer for at least one hour.
- In a double broiler, melt your coconut oil, then add cocoa, vanilla and salt. Whisk to remove all clumps. Set aside for at least ten minutes to cool.
- Once pie is firm, remove from freezer and generously spoon your liquid chocolate onto the pie and smooth it out with the back of a spoon.
Garnish with peanuts, chocolate chips, coconut whip and coarse salt.
Adapted from one of my all-time favourite recipe destinations: minimalistbaker.com