Filed under: Dessert
To some kids (and adults!) there’s nothing more irresistible than the pairing of chocolate and peanut butter. This rich, creamy pie tastes like chocolate peanut butter cups and gets its structure from silken tofu. Try it with sunflower seed or almond butter, too!
Active time: 30 minutes
- 20 crème-filled chocolate cookies
- 8 tablespoons butter, melted and divided
- 9 graham crackers, crushed
- ¾ cup smooth peanut butter
- ¼ cup cane sugar
- 12 ounces semisweet chocolate chips
- 1 14-ounce package silken tofu, drained
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- Preheat the oven to 350°.
- Process the cookies and 3 tablespoons of melted butter in a food processor until the mixture looks like fine crumbs, about 1 minute. Press the crumbs into a pie plate and bake the crust for 10 minutes, then remove to cool. Once cool enough to handle without oven mitts, place the crust in the refrigerator for an hour.
- In a saucepan over medium heat, combine 5 tablespoons of melted butter, peanut butter, cane sugar, and the graham cracker crumbs. Stir until combined, them remove from heat to cool.
- In a double boiler, melt the chocolate chips. Process the melted chocolate with the tofu and honey in a food processor until completely smooth. Add the vanilla and process until combined.
- Remove the crust from the fridge. Pour the cooled peanut butter filling into the bottom of the crust and smooth with a spatula. Pour the chocolate filling on top and smooth it out. Cover the pie with plastic wrap and chill for at least 3 hours before serving.
Per serving: calories 451, fat 29 g, protein 9 g, carbohydrates 45 g, dietary fiber 3 g