No-Bake Chocolate Peanut Butter Pie (Vegan) (Edit recipe)

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This no-bake chocolate peanut butter pie has a chocolate oat crust, creamy peanut butter mousse, and dairy-free chocolate ganache.

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Original recipe

PREP TIME

25 minutes

COOK TIME

—

INGREDIENTS

16

Serves: 6

Ingredients

Chocolate Crust

90 grams Oat Flour, 3/4 cup
20 grams Cocoa Powder, 1/4 cup, sifted
15 grams Peanut Butter, 1 Tbsp
36 grams Pure Maple Syrup, 2.5 Tbsp
12 grams Coconut Oil, 1 tbsp, refined, melted

Peanut Butter Filling

60 grams Peanut Butter, 1/4 cup
250 grams Tofu, extra firm, drained
150 grams Silken Tofu, drained
24 grams Brown Sugar, 2 Tbsp, or more to taste
1 tsp Vanilla Extract
1 pinch Salt

Chocolate Ganache (double ingredients for a thick layer)

28 grams Chocolate Chips - Enjoy Life, 2-3 Tbsp
.5 Tbsp Coconut Milk, or soy milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a 6-inch cake pan with parchment paper.
Make the crust: Whisk together oat flour and cocoa powder (sift the cocoa powder first since it tends to clump). Stir in peanut butter and maple syrup until the mixture starts to clump, then add melted coconut oil and mix until evenly moistened and big clumps form. Tip: The dough should hold together when you press it between your fingers. If it's still too dry, add a bit more melted coconut oil or maple syrup.
Press crust into pan: Transfer the crust mixture to your lined pan. Press the mix into the bottom and up the sides of the pan. It won't cover all the way up the sides but cover as much as you can. The crust may feel a little crumbly but should just stick if you press it together. Freeze for up to 20 minutes while you prep the filling. If you're making the filling later, put the crust in the fridge.
Make filling: Add all filling ingredients to a blender and blend until smooth and fluffy. Taste and add extra sugar if desired. Pour the filling into the crust and smooth out the top. Refrigerate for at least 1 hour to firm up more.
Make ganache: Add chocolate chips and soy milk to a small microwave-safe cup. Heat in the microwave for 20-30 seconds until soy milk is hot and chocolate chips are starting to melt. Be careful not to overheat it or the chocolate will burn. Slowly whisk together until a thick, smooth ganache forms. Spread the ganache onto the chilled peanut butter filling. The ganache will start to set once it touches the cold filling, so work quickly.
Chill: Place the pie into the fridge uncovered to chill for at least 1 hour, but the texture is best after resting overnight. Cover the pie the next day and consume within 3 days for best flavor.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	272
Fat:	13 g
Carbohydrates:	27 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	118 mg
Fiber:	4 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.