Chocolate peanut butter pie: Sounds dreamy, no?
My kitchen is, as aways, where all delicious nutritious things happen. 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. So, 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: the chocolate peanut butter pie was just fabulous. It was all I could do to save a piece from the onslaught for my children to taste the following day.
My raw chocolate peanut butter pie has all possible assets:
It is heavenly and totally wholesome, that’s a given, but much more than that: No baking needed, dairy-free, no eggs and easily adapted to gluten-free. A perfect and perfectly healthy vegan gluten-free raw dessert: Wow!
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 chocolate, please! You’ll see the difference at dessert time, maybe even before, if you are one of those impatient bakers who like to help with cleaning by licking the batter!
Wanna see other fantastic treats I make with chocolate and peanut butter? Start with my Vegan cheesecake with peanut butter filling and chocolate topping
I am totally in love with this sweetener I have been tinkering with. Low GI, neutral flavor, all natural, and 100% healthy. Go for it!
- 2 5-ounce packages graham crackers (Gluten-free: use any gluten-free plain cookies )
- 1/2 cup vegetable or coconut oil
- 2 cups semisweet or bittersweet chocolate chips, best quality
- 1/2 cup pure cocoa powder
- 2 tablespoons instant coffee powder, decaf OK, dissolved in a few drops hot tap water
- 1/4 rum or brandy (liquor stores)
- 2/3 cup coconut nectar, or just a drop more (taste the finished mixture before adding)
- 1 8-ounce container vegan cream cheese
- 1 pound silken tofu, drained
- 1 cup peanut butter (Settle for another nut butter if you are accommodating peanut-allergic people)
Make the crust:
In a food processor, finely grind the crackers with the oil. Press the mixture very firmly into a 12-inch pie plate, or in a dozen small pie molds.
Make the filling:
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.