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Yummy Vegan Peanut Butter Cup Pie

Vegan peanut butter cup no-bake pie with a graham cracker crust and chocolate ganache top! 8 ingredients, simple to prepare, and SO delicious you won't be able to have just 1 slice.

It all starts with a creamy peanut butter-tofu filling made light and airy with coconut whipped cream. Pour that over a crispy, sweet graham cracker crust and top it with a vegan chocolate ganache and you’re in straight up vegan paradise.

This pie is outrageously delicious and a small slice is MEGA satisfying. It’s:
  • Silky
  • Creamy
  • Peanut buttery
  • Not too sweet
  • Mega chocolaty
  • Reminiscent of a giant PB cup
  • Slightly crispy from the peanuts and graham cracker crust
  • & Totally irresistible
I couldn't trust myself so you better believe I passed it off in arm's reach on any buddy. But the wonderful thing is that you take a bite when you are craving something sweet and then can keep this gem in the freezer.

I froze then about 30 minutes and my pie before serving set it out to find ultra creamy. SO good. You know it is a winner when you take one bite and your eyes roll in the back of your mind. Enjoy!

Recipe adapted from here
Yummy Vegan Peanut Butter Cup Pie
  • 1 sleeve graham crackers (or sub símílar gluten-free cracker/cookíe)
  • 4 1/2 Tbsp melted vegan butter or coconut oíl
  • 12 ounces fírm sílken tofu (slíghtly draíned and patted dry)
  • 1/2 cup creamy salted natural peanut butter (í líke Trader Joe’s brand)
  • 1/4 cup agave nectar or maple syrup (or sub honey íf not vegan)
  • 1 14-ounce can full-fat coconut mílk OR coconut cream (1 can yíelds ~1 3/4 cups // chílled overníght // no shakíng the can- you want the cream and líquíd to remaín separate)
  • 1 cup semísweet daíry-free chocolate chíps
  • 1/3 cup non-daíry mílk (í used full-fat coconut, but almond mílk ís fíne, too)
  1. Preheat oven to 375 degrees F (190 C) and lightly oil a normal glass pie pan (8 inches x 1 1/4 inches // as original recipe is written).
  2. Add graham crackers into a food processor and process until you attain a semi-fine meal. There is A feel OK, just get rid of. Add butter and pulse to blend.
  3. Add to greased pie pan and press down with your fingers to flatten. When pressing to ensure a coating you may lay a sheet of plastic wrap. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
  4. Add tofu, peanut butter, maple syrup or agave into a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, including agave for a pinch of salt or sweetness if your peanut butter was salted.
  5. Next, scoop out the cream of your coconut cream or milk and whip into whipped cream in a large, chilled mixing bowl. Locate trouble-shooting hints here. Optional: sweeten with vanilla and a little powdered sugar.
  6. Fold the peanut butter-tofu mixture into the whipped cream.
  7. Pour filling over crust and soda in the freezer to cool. Once it is fairly chilled and slighty firm (about 1 hour), prepare your ganache.
  8. Add chocolate chips into a bowl and heat your non-dairy milk into a low simmer. Pour over and do not touch to let it melt. Then stir until a smooth forms. You may heat it until melted and smooth if it does melt.
  9. Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly since the ganache will get clumpy if it sets too long.
  10. Top with crushed, salted roasted peanuts (optional) and pop back in the freezer to set. 20-30 minutes before serving, remove from freezer and function. You can chill this in the refrigerator, but it's equally yummy, although far more delicate to slice and serve.
  11. After the first chill, ensure that you cover the pie with plastic wrap to keep it fresh.

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