Chocolate Peanut Butter Pie

SUBSTITUTIONS & TIPS
Honey or sugar can replace maple syrup. Melted butter can replace coconut oil.

Extra servings can be frozen. Allow to sit 10 minutes at room temperature before serving.

This creamy and fudgy dessert is surprisingly light on the gut but full of energy and healthy fat.

2 hours to set

Recipe Rating

1. Preheat oven to 375°F.
2. In a food processor, pulse the crust ingredients to create a crumbly mixture that holds its shape. Press into a pie pan lined with parchment paper.
3. Bake crust for 10 minutes or until golden. Set aside to cool.
4. Add tofu to a food processor and blend until very smooth. Add remaining filling ingredients and blend until smooth. Pour the filling into the cooled pie crust.
5. Let the pie chill and set in the fridge for at least 2 hours. Lift the pie out of the pan by holding the parchment paper. Slice into wedges and enjoy!

1. Preheat oven to 375°F.
2. In a food processor, pulse the crust ingredients to create a crumbly mixture that holds its shape. Press into a pie pan lined with parchment paper.
3. Bake crust for 10 minutes or until golden. Set aside to cool.
4. Add tofu to a food processor and blend until very smooth. Add remaining filling ingredients and blend until smooth. Pour the filling into the cooled pie crust.
5. Let the pie chill and set in the fridge for at least 2 hours. Lift the pie out of the pan by holding the parchment paper. Slice into wedges and enjoy!

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