Vegan Peanut Butter Silken Tofu Pie
This recipe for Vegan Peanut Butter Silken Tofu Pie is so delicious and creamy. Nobody will ever believe it’s dairy-free, gluten-free, and made using silken tofu! This recipe is also free from refined sugars.
This recipe was originally published on this website back in 2013, but I re-made it to update the photos. Not only is this vegan dessert recipe fairly simple to make, but it’s absolutely decadent and delicious.
I don’t use soy that much in my kitchen anymore (read about the potential dangers of eating soy), but I make an exception for this pie. Silken tofu is absolutely perfect in the filling, and it helps make it light and not too heavy.
The texture of the pie filing is almost identical to that of a regular dairy cream pie, but of course this one is 100% dairy-free. It is also a nice recipe to make in warm weather because it’s no-bake and served chilled.
Now let me show you how to make it!
Gather up your ingredients to make the pie crust.
The first step to making this pie is to make your no-bake crust. It’s so easy, you just have to put almonds, dried coconut, and dates in a food processor so they can blend up.
After you’ve processed the ingredients, the next step is to press them into a tart pan with a removable bottom, or a pie tin. It’s your choice.
You can just use your hands to press the mixture into the edges. It may seem like it’s crumbly, but it will stick together once it’s been refrigerated.
Once you’ve made the pie crust, stick that in the refrigerator to chill while you make the filling. The filling is super easy too! You just have to gather up your silken tofu, more dates, vanilla extract, cocoa powder, peanut butter, and almond milk.
The filing then gets blended in a high-speed blender until it’s smooth.
Pour the pie filling into the crust and chill the whole thing until it’s firm.
I also recommend sprinkling some chocolate chips on top since peanut butter and chocolate go so well together.
Note: chocolate chips usually have some sugar in them, so leave them out if you are on a completely no added sugar-diet.
You’ll be surprised how the whole thing firms up once it’s chilled completely.
The last step is to simply slice your Vegan Peanut Butter Silken Tofu Pie and serve it!
I hope you love this pie as much as I do! The raw crust recipe has great texture, and holds together nicely. If you love peanut butter, then the sweet, peanut buttery filling is also a real treat.
Other Healthy Vegan Dessert Recipes You Might Like
- Double Chocolate Edible Brownie Batter
- Vegan Fudgesicles
- Vegan Mug Cake with Chocolate Chips
- Vegan Peach Ice Cream
- Vegan Pumpkin Ice Cream
Here’s the printable recipe:Print
This recipe for Vegan Peanut Butter Silken Tofu Pie is so delicious and creamy. Nobody will ever believe it’s dairy-free, gluten-free, and made using silken tofu!
- For the crust:
- 1 cup unsweetened, dried shredded coconut
- 2/3 cup raw almonds
- 1 cup pitted dates
- For the filling:
- 1 12-ounce package organic silken tofu
- 1 cup pitted dates
- 1 teaspoon vanilla extract
- 2 teaspoons cocoa powder or cacao powder
- 1/3 cup natural peanut butter
- 1/4 cup unsweetened almond milk
- 2 tablespoons dairy-free chocolate chips (optional, for topping)
- To make the crust: Combine the coconut, almonds, and dates in a food processor. Turn on high and let the food processor run until the mixture has become well combined, about a minute.
- Transfer the crust mixture 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.
- To make the filling: Combine the tofu, dates, vanilla extract, cocoa powder, peanut butter, and almond milk in a high-speed blender and process until smooth.
- Pour the blended mixture into the crust and use a spatula to smooth the top.
- Place entire pie into the refrigerator for at least two hours or the freeze for one hour before serving so the filling can firm up.
- Serve chilled, with the chocolate chips sprinkled on top, so the pie filling remains firm.
Store any leftovers covered in the refrigerator for up to 5 days.
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Keywords: vegan chocolate pie, vegan tofu chocolate pie, vegan peanut butter pie