No-Bake Tofu Mini Peanut Butter Pies

About the recipe

I still remember the first time I had peanut butter pie. I was working as a monitor for an English camp called Explore, in Halifax. We took our students on a day trip to the beautiful town of Lunenburg, in Nova Scotia. My colleagues and I went to a small little pub for lunch and enjoyed an amazing feast including peanut butter pie. I’ve been craving it lately, and with the borders closed between provinces, I don’t think I’ll get to enjoy it any time soon. Here’s my take on peanut butter pie, completely vegan, using silk tofu as a base.

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The ingredients

These mini peanut butter pies are made of three layers:

• Graham cracker crust
• Peanut butter filling
• Chocolate and peanut butter topping

The graham cracker crumb is pretty traditional. I add cinnamon to the crumbs, simply because I love the kick of spice it gives!

The peanut butter filling really is the star of these little peanut butter pies. To get that pudding consistency, I used soft silken tofu. Silken tofu almost has the same texture as flan, so I knew it would be perfect for this recipe. Plus, it has quite a neutral flavour, so I knew the peanut butter would easily blend in. Tofu and peanut butter both are great sources of plant-based protein, adding some interesting nutrients to this dessert.

I topped each pie with melted chocolate and peanut butter.

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The steps

The first thing you want to do is make space in your freezer. I’m not kidding! If you follow me on Instagram, you know that I lost half of this recipe due to my clumsiness when I had to transfer the muffin tin to the freezer!

For real, though, the first thing you want to make is the peanut butter filling. In a food processor, blend the peanut butter, the silk tofu, the vanilla and the sugar. Pulse on high speed until it reaches a pudding-like consistency.

Then, you can make your graham crust and fill the lined muffin tin. I added about 1.5 tbsp of graham cracker crumbs to each muffin tins. You can add more or less, depending on if you prefer a thicker or thinner crust.

Afterwards, top the graham cracker crust with the peanut butter tofu filling. I used about 2 tbsp for each mini pie.

Finally, I melted some dark chocolate chips to add a chocolate layer to the top. To melt the chocolate, I used a double-boiler method. You can also melt them in the microwave here. Find out more about how I melt chocolate in my Ferrero Rocher Energy Truffles Recipe Post, where I share with you all my secrets!

The last step is to let it set in the freezer. Two hours should do the trick, but let them set overnight for best results.

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How to store

These mini peanut butter pies are best stored in a cold environment, such as the fridge or the freezer.

Recipe variations

Many variations could be applied to this recipe.

First of all, I used traditional peanut butter to make the filling. If you use natural peanut butter, you might find it’s not sweet enough. Adding more sugar or using maple syrup would be good ways to balance it out!

Additionally, you could use any cookie that you like instead of the graham cracker crumb. Oreos, Biscoff or even chocolate chip cookies would be delicious options.

To conclude, I topped my peanut butter pies with a chocolate layer, but you can really make it your own. You could leave it as is, or add chocolate and chopped roasted peanuts, for example!