This recipe is often misunderstood because one of its main ingredients is scary to most people. For some reason people run from Tofu. I think it’s because they havent had it prepared by someone who knows how to cook with it. Tofu is actually very versatile and delicious, and it’s packed with loads of great nutrition. A little open-mindedness and some patience goes a long way when it comes to tofu.
I’ve had people try this pie before they knew what was in it and no one complained about its flavor. But once they were told that one of the main ingredients is tofu, they wont eat another piece. It’s baffling to me, but oh well….more pie for me.
So try it out…be openminded…your tastebuds and tummy will thank you!!
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Chocolate Peanut Butter Pie
1 cup raw, unsalted cashews
1 cup walnuts
12-15 whole, large dates, pits removed
1/2 cup unsweetened coconut flakes
1 cup vegan, dark chocolate chips
1 tsp virgin coconut oil
1 16oz package silken tofu, drained
2/3 cup creamy peanut butter
1/2 cup coconut sugar
1 tsp vanilla extract
In a food processor, add the cashews, walnuts and dates(make sure to remove pits), and pulse until desired texture. We like the nuts to still have some body, if you blend too long it will get pasty and be hard to form the crust.
After desired consistency is reached, add in the coconut flakes and stir to combine.
In a pie pan, using your hands (best tools in the kitchen) spread and compress the nut dough to form the pie crust. Depending on how thick you like your pie crust, you may have left over dough. You can freeze any leftover nut dough for another time.
Once the crust is formed and pressed, place the pie crust in the fridge to chill.
While the crust chills, set up a double boiler to melt the chocolate chips and coconut oil together. If you don’t have a double boiler you can use a large bowl over a small saucepan(our fave method). Warm until just melted, being careful not to burn the chocolate. The coconut oil gives the chocolate a nice smooth texture and shiny appearance.
Once melted, remove from heat and set aside.
In a blender, add the drained tofu, peanut butter, coconut sugar, vanilla and melted chocolate/coconut oil and blend until a gorgeous, smooth, even colored mixture appears.
Pour the mixture into the pie crust, spread out and refrigerate for 2-4 hours.
Its time to indulge! Slice the pie into 8 pieces(it’s pretty rich)and ENJOY.
Now try to tell me that you don’t like tofu. Go ahead, I’ll wait.