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Two of my favorites come together as a match made in heaven, making this no bake chocolate peanut butter pie that is perfect for dessert during the summer months. Plus it’s vegan to appeal to most intolerances and allergies as well as packed with plant protein.
This No Bake Chocolate Peanut Butter Pie recipe first debuted on the blog in 2015, here is the updated version with the same delicious flavor. The original inspiration was from The Recipe Redux- inspired by my love for easy no bake desserts, and of course pie. (This month’s Recipe Redux challenge is: DIY Kitchen Essentials! “What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.”)
In No Bake Pie fashion tofu is the star of the show, creating the perfect creamy consistency and an authentic flavor that no one would guess came from tofu. Reminder: you cannot use regular form or extra firm tofu, it needs to be silken tofu and stored for 4-5 hours or preferably overnight to set. I love an easy recipe that is ideal to make ahead for any event or picnic.
Using a pre-made crust helps keep the recipe foolproof for all levels of experience in the kitchen. By topping with fresh fruit you have a pop of color, and with powdered sugar sprinkled giving this healthy dessert a decadent look. Dessert should be guilt free whether you are making a plant protein packed pie OR if you are making Oreo Truffles.
Stop the body shame and feel good in your skin the summer, no matter what the dessert. Check out this post for more support: Feel Good about your Summer Body
No Bake Chocolate Peanut Butter Pie
Vegan No Bake Pie that will impress everyone, even meat eaters
- 10 oz chocolate chips (semi-sweet or 50%+ cacao)
- 1 TBSP coconut oil
- 12-16 oz block of silken tofu
- 3/4 cup peanut butter
- 1/2 cup milk of choice use dairy free to keep vegan
- 1 tsp vanilla extract
- 1 cooked pie crust (store bought or homemade)
- Fruit, powdered sugar, sprinkles optional
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Place chocolate chips and coconut oil in microwave safe bowl and heat in increments of 30 seconds, stirring, and melt until fully smooth
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Combine with tofu, peanut butter, and vanilla extract in blender or food processor
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Puree thoroughly, add milk for desired consistency (will set more in fridge)
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Refrigerate 4-5 hours or preferably overnight to set
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Serve chilled, spread topping evenly (optional)
Enjoy year round but this no bake chocolate peanut butter pie is the best summer dessert! Have a safe, happy, and healthy summer holiday weekend 🙂
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