Chocolate Peanut Butter Pie with Coconut Cream
The best, smooth, creamy, and delicious chocolate/peanut butter pie there is!
Equipment
- High-speed Blender (vitamix/blendtec)
Ingredients
Pie crust
- 2 Oreo Pie crusts
Chocolate pie filling
- 16 oz firm tofu
- 1/4 cup unsweetened plant-based milk
- 1/3 cup pure maple syrup or agave nectar
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 1/2 cup vegan chocolate chips melted
Peanut butter pie filling
- 16 oz firm tofu
- 1 cup peanut butter (creamy)
- 3/4 cup granulated sugar make sure it's vegan
- 2 tbsp unsweetened plant milk
- 2 tsp vanilla extract
Coconut cream
- Find the recipe here: https://makeitvegan.com/dark-chocolate-peanut-butter-cups-with-a-coconut-cream-filling-recipe
Optional Pie Toppings
- Chocolate sauce (melted chocolate chips with a little plant milk, mix until smooth)
- Fresh, sliced strawberries (or any other fruit)
Instructions
Pie Crust
- You'll need to buy an Oreo pie crust from the store. I don't have a recipe for that yet!
Chocolate pie
- Combine tofu, plant milk, maple syrup/agave, vanilla, cocoa powder, and salt in blender and blend on high until very smooth. Add a little more plant milk if mixture is too thick.
- Once smooth, add melted chocolate chips and blend to incorporate.
- Pour the mixture into the pie crust and smooth out the surface.
- Put the pie into the fridge to chill for 1.5 hours.
- ** Once the chocolate pie has solidified in the fridge, move on to creating the peanut butter pie filling.
Peanut butter pie
- Combine all ingredients in a food processor or high-speed blender and blend until smooth.
- Pour mixture on top of chocolate pie.
- Put in fridge for about 1.5 more hours.
Coconut cream
- Find the recipe here: https://makeitvegan.com/dark-chocolate-peanut-butter-cups-with-a-coconut-cream-filling-recipe
Notes
You're creating two different pies and then put one on top of the other!