overhead shot of vegan peanut butter pie with whip cream, chopped peanuts and chocolate topping
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Vegan Chocolate Peanut Butter Pie (no-bake)

This rich and creamy chocolate peanut butter pie comes together quickly and easily!  Made with a silken tofu base and only 5 other simple ingredients.  No baking needed.
Course Dessert
Cuisine American
Keyword chocolate peanut butter pie, peanut butter pie, vegan peanut butter dessert
Prep Time 10 minutes
Cook Time 5 minutes
Refrigerator Time 6 hours
Total Time 15 minutes
Servings 8 people
Calories 254kcal
Author Rebecca

Ingredients

  • 3/4 cup Vegan Chocolate Chips semi-sweet
  • 1 1/4 cup non-dairy milk
  • 12.3 oz Firm Silken Tofu 1 package
  • 1/2 cup Natural Peanut Butter unsweetened
  • 1/3 cup Granulated Sugar
  • 2 Tbsp Cocoa Powder
  • 1 tsp Vanilla Extract

Instructions

  • Measure your vegan chocolate chips and non-dairy milk into a small saucepan. Stir constantly over medium heat for several minutes until chocolate chips completely melt.
  • Once chocolate is completely melted, remove from heat and set aside.
  • Into the blender add silken tofu, peanut butter, vanilla extract, cocoa powder and sugar.
  • Now add the melted chocolate and soy milk mixture.
  • Blend all ingredients together for several minutes until completely smooth.
  • Pour Peanut Butter Pie filling into prepared graham cracker crust or other crust of choice.
  • Smooth surface and place pie in the refrigerator for at least 6 hours or overnight.
  • Garnish as desired and serve!!! Delightful!

Notes

If Silken Tofu (found in aseptic boxes in the dry goods section of health food stores) is not available, soft refrigerated tofu would be a decent substitute.

Nutrition

Serving: 1piece | Calories: 254kcal | Carbohydrates: 24g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Sodium: 94mg | Potassium: 235mg | Fiber: 2g | Sugar: 19g | Vitamin A: 145IU | Vitamin C: 2.6mg | Calcium: 94mg | Iron: 2.1mg