Peanut Butter Chocolate Pie

PB Chocolate Pie


10 servings


Crust (From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press):

1 cup unsweetened shredded coconut

2/3 cup dry almonds

1/8 teaspoon sea salt

1 cup pitted dates


1 12-ounce package organic silken tofu

1 1/2 cups pitted dates

1/2 teaspoon vanilla extract

1/2 cup cacao

1/3 cup peanut butter

1/4 cup unsweetened soy milk


Crust: Combine the coconut, almonds, and salt in a food processor and pulse until the nuts are finely ground. Add the dates, 2 to 3 at a time, pulsing between additions until well-incorporated and the mixture is crumbly but slightly sticky. Transfer to a 9-inch pie plate or tart pan with removable bottom. press the mixture thinly, firmly, and evenly onto the sides and bottom of the pan. Place the pan in the refrigerator while you make the filling.

Filling: Combine tofu, dates, vanilla extract, cacao, peanut butter, and soy milk in a high-speed blender and process until smooth. Use the tamper if necessary to push the ingredients into the blade. Pour the blended mixture over the crust and use a spatula to smooth the top. Place entire pie into the refrigerator for at least two hours before serving so filling can firm up. Serve cold.



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