If you’re in need of an easy, ultra decadent, no-bake dessert I have the perfect recipe for you. I made this dessert for a good friend’s birthday and everyone asked me to share the recipe, so here it is. It’s almost embarrassing how simple it is to prepare. Basically you throw all the ingredients together in a food processor and then pour into a pre-baked graham cracker crust. The hardest part is probably waiting for the pie to set. If you don’t have a blender/food processor you can always whisk the ingredients together by hand, but it may take a little while longer.
This pie filling has a surprise ingredient…..silken tofu! But trust me, you won’t be able to taste the tofu at all, so all you tofu haters out there please don’t stop reading here. Tofu’s flavour is fairly neutral and in this recipe it helps create a wonderful silky smooth texture, and helps the filling keep it’s shape.
This is a very rich dessert so a small piece will usually suffice. I think next time I’ll top it with some chopped peanuts for an added crunch or maybe some sliced bananas.
Chocolate Peanut Butter (
Serves 12+ people.
1 1/2 cup graham cracker crumbs
5 tablespoons melted butter
1 300g package silken (or soft) tofu
1/2 cup maple syrup
1 cup natural peanut butter
1 cup of semi-sweet chocolate chips
1/4 teaspoon salt
1. Prepare the crust by combining the graham cracker crumbs with melted butter. Stir until evenly mixed. Press into a 9 inch spring form pan or pie dish making sure to create a crust up the sides to hold the filling.
2. Bake crust at 375F for 8-10 minutes of until edges start to brown. Set aside to cool.
3. Melt chocolate chips in the microwave in 30 second increments, stirring frequently until completed melted.
4. Prepare the filling in your food processor by mixing the silken tofu and maple syrup together. Blend on high for 1-2 minutes. Next add peanut butter and melted chocolate and salt. Mix on high for another 1-2 minutes or until evenly mixed
5. Poor filling into the cooled crust, smooth top with the back of a spatula, and place in fridge for at least 1 hour to allow the filling to set.
6. This pie can be kept covered in the fridge for up to 5 days.