Quick Vegan Chocoloate Peanut Butter Pie


2 packages (12 oz. each) silken SOFT tofu (Mori-Nu is very good)
1/3 cup sugar
8 oz. excellent quality dark chocolate, broken into pieces (Valrhona is good choice)
1 cup creamy peanut butter
1 Nutter Butter cookie crust (recipe below)


Melt the chocolate over low heat (or microwave), stirring frequently to ensure the chocolate doesn’t burn. Keep warm.

In food processor, process the tofu and sugar until very smooth and creamy, about 1 minute or so. It will liquefy. Scrape sides down.

Add peanut butter and process another minute, scraping sides carefully.

Add melted chocolate to the peanut butter-tofu mixture and process until smooth and creamy. Immediately pour into pie crust and refrigerate at least 6 hours before serving.

Nutter Butter Cookie Crust Recipe


1/2 package Nutter Butter cookies
1/4 cup vegetable oil or margarine, melted


Crush Nutter Butter cookies and place in bowl of food processor. Pulse to crush cookies and continue running until cookies are turned into a fine meal texture. Add margarine or oil and pulse to combine. Pour cookie crumb mixture into pie plan. Press evenly over bottom and up the sides to rim. Using the bottom of a measuring cup to press mixture down is helpful.

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