No Bake Chocolate Peanut Butter Pie Recipe
Posted on 17th of March, 2010 by Lévana
This star was born very recently, right in my kitchen, as I was trying to make an off-the-cuff chocolate dessert on a crazy hot day, using what I had on hand without having to turn my oven on. Let’s see…. Chocolate, cocoa powder, silken tofu, peanut butter, graham crackers. I got to work, mixed and prayed. I fretted all day, and sampled smidgens of the mixture a dozen times to see if it was setting. I needn’t have worried: It was just fabulous. It was all I could do to save a piece from the onslaught for my children to taste the following day.
This dessert has all possible assets beside being heavenly and totally wholesome: No baking needed, dairy-free, no eggs and easily adapted to gluten-free. You will be totally satisfied with a small serving: Mine yielded about twenty portions!
For this recipe as for all chocolate recipes: Only the best, please! You’ll see the difference at dessert time, maybe even before, if you are one of those bakers who like to help with cleaning by licking the batter!
No Bake Chocolate Peanut Butter Pie
(2) 5-ounce packages graham crackers (Gluten-free: 1 1/2 8-ounce packages)
1/2 cup vegetable oil
3 cups semisweet chocolate chips, best quality
1/2 cup pure cocoa powder
2 tablespoons instant coffee powder, decaf OK
1/4 rum or brandy (liquor stores)
1/2 cup sugar, or a drop more (taste the finished mixture before adding)
1 8-ounce container dairy-free cream cheese
1 pound silken tofu, drained
2/3 cup peanut butter (Settle for another nut butter if you are accommodating peanut-allergic people)
In a food processor, finely grind the crackers with the oil. Press the mixture very firmly into a 12-inch pie plate.
On a very low flame, melt the chips, cocoa, coffee, rum and sugar (or microwave 2 minutes). Transfer to a food processor, with all remaining ingredients, and process until perfectly smooth, a full minute. Pour the mixture over the crust. Chill. Cut the pie in wedges.