Chocolate Peanut Butter Silk Pie

Photo: Chocolate Peanut Butter Silk Pie
Dark chocolate and creamy natural peanut butter were meant to be together in this amazing pie. Skip the crust for an equally decadent pudding. If you're lucky enough to have a double broiler, melt your chocolate in that. If not, use a small pot or glass bowl that can fit over a small saucepan of boiling water to melt chocolate. Don't melt chocolate directly in a pan as it's very easy to scald.
Yield
1 9" pie, or 6-10 servings
Vegan
Desserts
Ingredients
  • 1 (8-ounce) package chocolate crème cookies
  • 3-4 Tablespoons coconut oil
  • 2 (3-ounce) dark chocolate bars, divided
  • 1 (12-ounce) box firm silken tofu
  • ½ cup natural peanut butter
  • 3 Tablespoons maple syrup
  • 2 teaspoons non-alcohol vanilla extract
  • Pinch of salt
Instructions
  1. Process or mash cookies into crumbs. Add coconut oil and mix until sticky. Press into bottom of a 9" glass pie plate. Place in freezer until ready.
  2. Add a bar and a half of chocolate into a double boiler. Place over a pan of boiling water and melt completely. Do not over-cook. Set aside.
  3. Puree the tofu, peanut butter, maple syrup and vanilla in a food processor until smooth. Pour half the peanut butter mixture into a bowl, stir in a pinch of salt and set aside.
  4. Add melted chocolate to remaining mixture in processor. Blend until incorporated, scraping the sides as needed.
  5. Pour chocolate mixture onto pie crust. Smooth top, and then cover with peanut butter mixture, smoothing with a spatula.
  6. Grate remaining chocolate over the top of the pie. Cover loosely with wrap, and chill in the refrigerator or freezer at least two hours before serving. Can also be frozen. Enjoy!