Buzz
If you’ve ever held an anti-tofu bias, it’s time to let it go and open yourself up to new culinary adventures. I created this pie for two simple reasons: my sweet tooth demanded satisfaction, and I needed to boost my protein intake. Consider this a protein-packed dessert, though it stands perfectly on its own without any justification.
This pie not only helped me meet my protein goals but also completely changed my perspective on chocolate peanut butter pies. Its rich, decadent chocolate flavor and silky-smooth texture are unmatched, and the filling is the simplest no-bake option I’ve ever tried.
The filling comes together in just two steps, and the taste is absolutely divine. It’s the perfect dessert to satisfy any craving. Unlike traditional puddings, there’s no risk of lumps from overcooked eggs or a chalky texture from cornstarch. The filling stays cool, ensuring your crust remains crisp and free from sogginess. The deep, bittersweet chocolate pairs beautifully with a hint of sweetness, culminating in a delightful peanut butter finish.
The crust is entirely up to you. In the recipe provided, I’ve included my almond-oat crust (another chance to add protein), but feel free to opt for a browned butter graham cracker crust, cookie crust, store-bought crust, or even a flaky homemade one. Don’t think of this as a “health food”—it’s simply delicious.
Since the filling sets in the refrigerator, there’s no need for oven time after assembling. However, regardless of the crust type, blind-baking is essential. A flaky, flour-based crust will need a full blind baking process with weights, but crumb crusts, like the almond-oat version below, behave differently. You can bake it without weights to firm up and brown it, avoiding puffing or shrinkage. To prepare the crust, mix all ingredients thoroughly, then press the mixture into the pie dish using a glass or measuring cup to flatten it. Bake at 350°F for 10-12 minutes until dry and lightly golden.
As the crust cools, prepare the filling. Begin by melting the dark chocolate, which I did in the microwave, stirring every 15-30 seconds. Ensure the tofu is at room temperature to prevent the chocolate from hardening upon contact. To warm the tofu quickly, soak the sealed package in hot water for 15 minutes, refreshing the water if it cools. Combine all filling ingredients, except the melted chocolate, in a food processor and blend. Scrape down the sides, add the warm chocolate, and blend again. Repeat the scraping and blend for a final 10 seconds. Transfer the filling into the crust, smooth the top, and refrigerate for at least an hour before serving.
The pie slices effortlessly, thanks to the silken tofu’s creamy texture and the melted chocolate’s firmness once set. Its rich, intense chocolate flavor makes it the ultimate dessert. For those with nut allergies, simply swap the crust and omit the peanut powder—it won’t affect the filling. Top it with whipped cream and chocolate shavings, or enjoy its pure decadence as is. For a crustless option, pour the filling into ramekins or glasses for individual mousse servings.
Protein-Packed Dark Chocolate Peanut Butter Pie
Ingredients for the almond-oat crust:
½ cup oat flour
½ cup almond flour
2 tablespoons sugar
¼ teaspoon salt
3 tablespoons melted butter
Ingredients for the chocolate peanut butter filling:
16 ounces silken tofu, at room temperature
¼ cup honey
1 teaspoon vanilla extract
¼ teaspoon salt
4 tablespoons peanut powder (I use PBfit pure peanut)
12 ounces melted dark chocolate chips (I used 72% dark chocolate)
Set your oven to 350°F to preheat.
For the crust, mix all ingredients in a medium bowl until clumpy. Press the mixture into a 9-inch pie plate using the bottom of a cup or measuring cup to flatten and smooth it. Bake for 10-12 minutes until lightly browned, then let it cool.
To make the filling, blend silken tofu, honey, vanilla, salt, and peanut butter powder in a food processor for 10-20 seconds. Scrape down the sides to ensure everything is mixed. Add the melted chocolate and blend again for another 10-20 seconds until smooth and rich. Scrape the sides once more and blend for a final 10 seconds. Pour the filling into the cooled crust, smooth the top, and refrigerate for at least an hour before serving.
