Chocolate Peanut Butter Tofu Pie

Photo: Peanut Butter Tofu Pie
Tofu in a pie?! It may not sound too appetizing but there has been a long and delicious history of utilizing tofu in desserts. If you have a nut allergy, use sunflower seed butter instead of peanut butter.
Yield
6-8 Servings
Desserts
Ingredients

Crust

  • 10-20 cookies of choice
  • ½ cup liquid coconut oil or melted butter/vegan butter

Filling

  • 1 (12-ounce) box silken firm tofu, drained
  • 1 cup peanut butter, almond butter, or sunflower seed butter
  • ½ cup cocoa powder or cacao powder
  • ¼ - ½ cup turbinado, sucanat or brown sugar or 1 teaspoon stevia
  • ½ cup - 1 cup milk or non-dairy milk

Suggested Toppings:

  • Melted chocolate, pretzel pieces, sliced bananas, ground nuts
Instructions
  1. To prepare Crust: Grind cookies in a food processor until a fine, crumbly texture is achieved. You need about 1½-2 cups worth of cookie crumbs. Add in coconut oil and blend until mixture is sticky and easily shaped.
  2. Grease a pie plate with coconut oil or melted butter. Press Crust mixture into pie plate as evenly as possible.
  3. Freeze Crust while you prepare the Filling.
  4. To prepare Filling: Add tofu, peanut butter, cocoa powder and sugar in a food processor. Blend until creamy and thick – scraping the sides occasionally.
  5. Add milk in through the pour spout of food processor while blending until a creamy pudding or mousse consistency is reached.
  6. Pour Filling evenly in Crust. Cover with plastic wrap and freeze for at least 2 hours. Pie can be kept for up to a week in the freezer.
  7. When ready to eat, allow pie to thaw for 5-10 minutes. Serve pie as is or add additional toppings if desired. Enjoy!