Chocolate Peanut Butter Explosion Pie
You can pretend it's healthy because it's made with tofu, or toss away all your troubles to the wind and just enjoy it. You'll feel like a kid again.
INGREDIENTS | SERVES 8
- ¾ cup vegan chocolate chips
- 1 12-ounce block silken tofu
- ½ cup peanut butter + ¾ cup
- 2 tablespoons soy milk + ⅔ cup
- 1 prepared Vegan Cookie Pie Crust
- 2–2½ cups powdered sugar
Over very low heat or in a double broiler, melt the chocolate chips.
In a blender, purée tofu, ½ cup peanut butter, and 2 tablespoons of soy milk until combined, then add melted chocolate chips until smooth and creamy.
Pour into pie crust and chill for 1 hour, or until firm.
Over low heat, melt together ¾ cup peanut butter, ½ cup soy milk, and powdered sugar until smooth and creamy. You may need a little more or less than 2 cups of sugar.
Spread peanut butter mixture over cooled pie, and return to refrigerator. Chill until firm.
PER SERVING
Calories: 561 | Fat: 32g | Sodium: 428mg | Fiber: 3g | Protein: 14g
Make It a Little Less Intense
This really is a rich chocolate and peanut butter flavor explosion, but if you want to tame it down a bit, it's still delicious without the peanut butter topping. Shop for sugar-free vegan chocolate chips at your health-food store, or try it with carob chips to make it even “healthier.”
