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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 could not trust myself around this pie, so you better believe I was passing it off on any friend within arm’s reach. But the great thing is you can store this gem in the freezer and then just take a little bite when you’re craving something sweet.

I froze my pie and then about 30 minutes before serving set it out to get ultra creamy. SO good. When you take one bite and your eyes roll into the back of your head, you know it’s a winner. Enjoy!
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 standard glass pie pan (8 inches x 1 1/4 inches // as original recipe is written).
  2. Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn't get ground. Add melted butter and pulse to combine.
  3. Add to greased pie pan and press down with your fingers to flatten. You can lay a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
  4. Add tofu, peanut butter, maple syrup or agave to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more agave for added sweetness or a pinch of salt if your peanut butter wasn't very salted.
  5. Next, scoop out the cream of your coconut milk or cream and whip into whipped cream in a large, chilled mixing bowl. Find trouble-shooting tips here. Optional: sweeten with a little powdered sugar and vanilla.
  6. Fold the peanut butter-tofu mixture into the whipped cream.
  7. Get Instruction , please vísít here 

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