This super easy peanut butter chocolate pie with nut and oat crust, similar to a French silk pie, is vegan and can be prepared in just a few minutes. Just be sure to use vegan chocolate.
Pie filling
1 container organic tofu, silken or firm (approx 12 ounces)
1/2 cup dairy-free chocolate chips
1/2 cup peanut butter
2 tablespoons soy milk
Caramel nut crust
1 1/2 cups finely ground pecans
1/3 cup quick-cooking rolled oats (not instant)
1 tablespoon powdered kuzu, arrowroot, or cornstarch
1/2 teaspoon ground cinnamon
1/4 cup pure maple syrup
2 tablespoons brown rice syrup
1 teaspoon vanilla extract
Filling
1. Melt the chocolate chips over low heat, stirring frequently to ensure the chocolate doesn’t burn. Use a double boiler, or melt in microwave 30 to 45 seconds.
2. Once the chocolate is melted, blend together the peanut butter, tofu, chocolate, and soy milk in blender until smooth and creamy, adding a bit more soy milk if necessary. Pour into pie crust and refrigerate until firm, at least one hour.
Crust
1. Preheat oven to 350 degrees.
2. In a large bowl, combine pecans, oats, powdered kudzu or arrowroot, and cinnamon, and mix well. Add remaining ingredients, and stir until thoroughly combined.
3. Press into the bottom and sides of a 9- or 10-inch pie plate or springform pan. For pies that require further baking, bake just until set, about 8 minutes. For refrigerator pies, bake until lightly browned, abut 10 to 12 minutes.
4. Cool completely before filling.
Tips
Heat 1/4 cup peanut butter mixed with 1/4 cup vegan chocolate chips in a double boiler or microwave. When smooth, pour over top of pie and quickly gently swirl in circles to marble. Chill.
