Vegan Velvety Chocolate Peanut Butter Pie
Whether you’re in charge of bringing desert to the next BBQ or satisfying your own sweet tooth, this chocolate peanut butter pie is for you! It is rich and creamy, may possibly be one of the easiest deserts ever to make, it’s much higher in protein and lower in fat than most chocolate peanut butter pie recipes that call for cream cheese or cool whip, AND it’s vegan (although you would never know it). What could the secret ingredient possibly be? Tofu! However, when making this fabulous pie, be sure to choose certified organic tofu – made from organic soybeans – to protect yourself from pesticide residues and increase the nutritional value.
A study published in Food Chemistry found that organic soybeans have a healthier nutritional profile than conventionally grown soybeans, while soybeans genetically modified to resist the pesticide Round-Up have high levels of glyphosate residues and AMPA, the chemical created after glyphosate breaks down. The study compared organic soybeans, genetically modified (GM) soybeans and conventional non-GM soybeans grown in Iowa. Researchers found that organic soybeans had the healthiest nutritional profile with more sugars, total protein and zinc than either GM or non-GM conventional soybeans. Organic soybeans also had more total protein and zinc than both conventional and GM-soy. The study also found that GM soybeans contained high residues of glyphosate pesticide residues and AMPA even compared to non-GM conventional soybeans, suggesting that more herbicides are being applied to Roundup Ready GM soybean varieties.
Graham Cracker Crust
- 10 organic graham cracker sheets
- 5 tablespoons of melted organic coconut oil
- One pre-made graham cracker crust
- 12 oz. organic silken tofu
- 1.5 cups of smooth organic peanut butter
- 2 cups of organic semi-sweet chocolate chips (If you are making the recipe vegan, check the chocolate chip ingredients—many but not all brands are vegan)
- crushed pretzels, your favorite whipped topping, or chocolate sauce
Graham Cracker Crust
If you are making your own graham cracker crust, place graham crackers into a food processor until they are completely ground up. In a mixing bowl, combine the ground graham crackers with the melted coconut oil and stir well. Pour the mixture into an 8-inch pie pan and firmly press the mixture onto the bottom and sides of the pie pan. Chill in the refrigerator for about 2 hours.
Melt the chocolate chips in a double boiler, stirring constantly (If you don’t have a double boiler, simply fill a large sauce pan one-third full with water and bring it to a boil. Place a smaller saucepan with the chocolate chips into the boiling water and stir constantly until they are melted). Combine melted chocolate chips, peanut butter and tofu in a blender and blend on high speed until smooth.
Pour the filling into your graham cracker pie crust and chill for about 4 hours. Top your pie with whatever toppings you like just before serving.