Vegan Peanut Butter Pie
Ingredients
The crust
-
1
cup
unsweetened, dried shredded coconut
-
⅔
cup
raw almonds
-
1
cup
pitted dates
The filling
-
1
12-ounce package
organic silken tofu
-
½
cup
maple syrup
-
1
teaspoon
vanilla extract
-
2
teaspoons
cocoa powder or cacao powder
-
⅓
cup
natural peanut butter
-
2
tablespoons
dairy-free chocolate chips (optional, for topping)
Instructions
- Make the crust by blending coconut, almonds, and dates in a food processor until well combined.
- Press the mixture into a 9-inch pie plate or tart pan and refrigerate.
- For the filling, blend silken tofu, maple syrup, vanilla extract, cocoa powder, and peanut butter until smooth.
- Pour the filling into the chilled crust and smooth the top.
- Refrigerate the pie for at least 2 hours or freeze for 1 hour to firm up.
- Serve chilled, optionally topped with chocolate chips.
Nutrition Facts (estimated)
Servings
12
Calories
232
Total fat
12.1g
Total carbohydrates
29.2g
Total protein
5.9g
Sodium
38.7mg
Cholesterol
0mg
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