Vegan Chocolate and Peanut Butter Pie

Overall, I am not a fancy person. I don’t fully understand garnish, and artfully arranged sauces that look like stretched out, abstract sharks circling my dinner do nothing to entice me. At the same time, I love food and eating, so this six-ingredient pie that takes minutes to make is right up my alley.

Usually, I like to give some sort of story or background before I end with the recipe, but this time, we’re going to flip it and reverse it ““

Chocolate Peanut Butter Pie

  • 12 oz of silken/soft tofu
  • 1 cup of chocolate chips
  • 3 heaping tablespoons of peanut butter
  • 2-3 level tablespoons of sugar
  • Splash of soy/almond/coconut/rice milk
  • Graham cracker crust (either premade, or make your own)

Melt the chocolate chips slowly and carefully. The first time I tried to melt chocolate for this pie, it went OK, except that I had done it in the microwave and not everything melted equally. It was a good lesson, but I didn’t take it in the manner intended ““ the second time I made this pie, instead of using the stove top or changing how I microwave (more stirring!), I just pumped up the heat on the microwave. What came out was an odd chocolate lump with a sponge-like smoldering cavity in the middle. Don’t Do What Ailanthus Does.

So once you have your nice, melty chocolate, put it and the tofu into either a food  processor or a blender. I’ve used both, depending on which one I had in the kitchen at the time. They’re both pretty OK. As the chocolate and tofu blends, add the sugar, milk, and peanut butter.

Now here’s the important part – keep tasting what you’re making. Why? Well, tofu has a surprisingly strong tofu taste that is not easily masked by chocolate. It tastes a bit beany, which, apart from those cool little red bean cakes, is not something I look for in a dessert. But fortunately for everyone, peanut butter is amazing at masking the taste, transforming the pie from “chocolate and beans” to “chocolate and peanut butter” in seconds. So, just be sure to add enough peanut butter to make the pie all you dreamed of and more.

Once the filling is all smooth and awesome, pour it into the pie crust and put the whole thing in the fridge to set. Wait a couple of hours. Do your nails, garden, write an angry blog post about climate change deniers, replace your car battery – you know, the usual “waiting for pie” activities.

When it’s cool, you can eat it immediately (my MO) or get fancy and add strawberries on top, or raspberries, or shaved chocolate, or whatever. I won’t hold your fanciness against you.

9 replies on “Vegan Chocolate and Peanut Butter Pie”

If I were to make this the day before, would it sit alright in the fridge for 24-hours-ish, rather than just a few hours? or would the crust get mushy, or similar? I am new to tofu, and slightly suspicious of it …. (but actively trying to get over my suspicion!)

If you want something similar but even easier, vegan chocolate mousse is SUPER easy. Melt 2 cups of chocolate chips with 1/3 cup of liquid (I like coffee myself, but you could use liqueur, soy milk, etc.). Blend it with a 12 oz package of silken tofu, a tablespoon of maple syrup (sub honey or sugar if necessary), a teaspoon of vanilla, and a tiny pinch of salt. Refrigerate until cold, and enjoy!

Everyone I’ve served this to has been shocked that it’s vegan.

Also, there are a bunch of variations of this recipe floating around but I should credit my version to this post:

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