clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
slice of peanut butter pie on a white plate

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!



  • 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)


  1. 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.
  2. 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.
  3. Place the pan in the refrigerator while you make the filling.
  4. 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.
  5. Pour the blended mixture into the crust and use a spatula to smooth the top.
  6. 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.
  7. 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