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slice of vegan peanut butter pie on a plate with a gold fork.

Vegan Peanut Butter Pie with Tofu

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5 from 1 review

This no-bake dessert recipe for Vegan Peanut Butter Pie with Tofu is so delicious and creamy. Nobody will ever believe it’s dairy-free, gluten-free, and made using silken tofu! This plant-based dessert recipe is made using real food ingredients.

  • Total Time: 2 hours 30 minutes
  • Yield: 12 1x


Units Scale
  • For the crust:
  • 1 cup unsweetened, dried shredded coconut
  • 2/3 cup raw almonds
  • 1 cup pitted dates
  • For the filling:
  • 1 12ounce package organic silken tofu
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons cocoa powder or cacao powder
  • 1/3 cup natural peanut butter
  • 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, maple syrup, vanilla extract, cocoa powder and peanut butter 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.


  1. Store any leftovers covered in the refrigerator for up to 5 days.
  2. Be sure to use silken tofu, not soft or firm.


  • Serving Size: 1 slice
  • Calories: 232
  • Sugar: 22.8 g
  • Sodium: 38.7 mg
  • Fat: 12.1 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 29.2 g
  • Fiber: 3.6 g
  • Protein: 5.9 g
  • Cholesterol: 0 mg