Raw Chocolate Peanut Butter Pie Recipe
Chocolate peanut butter pie: Sounds dreamy, no?
My kitchen is, as aways, where all delicious nutritious things happen. I was trying to make an off-the-cuff chocolate dessert on a crazy hot day, using what I had on hand without having to turn my oven on. Let’s see…. Chocolate, cocoa powder, silken tofu, peanut butter, graham crackers. So, I got to work, mixed and prayed. I fretted all day, and sampled smidgens of the mixture a dozen times to see if it was setting. I needn’t have worried: the chocolate peanut butter pie was just fabulous. It was all I could do to save a piece from the onslaught for my children to taste the following day.
My raw chocolate peanut butter pie has all possible assets:
It is heavenly and totally wholesome, that’s a given, but much more than that: No baking needed, dairy-free, no eggs and easily adapted to gluten-free. A perfect and perfectly healthy vegan gluten-free raw dessert: Wow!
You will be totally satisfied with a small serving: Mine yielded about twenty portions!
For this recipe as for all chocolate recipes: Only the best chocolate, please! You’ll see the difference at dessert time, maybe even before, if you are one of those impatient bakers who like to help with cleaning by licking the batter!
Wanna see other fantastic treats I make with chocolate and peanut butter? Start with my Vegan cheesecake with peanut butter filling and chocolate topping
Coconut Nectar:
I am totally in love with this sweetener I have been tinkering with. Low GI, neutral flavor, all natural, and 100% healthy. Go for it!
Ingredients
Crust
- 2 5-ounce packages graham crackers (Gluten-free: use any gluten-free plain cookies )
- 1/2 cup vegetable or coconut oil
Filling:
- 2 cups semisweet or bittersweet chocolate chips, best quality
- 1/2 cup pure cocoa powder
- 2 tablespoons instant coffee powder, decaf OK, dissolved in a few drops hot tap water
- 1/4 rum or brandy (liquor stores)
- 2/3 cup coconut nectar, or just a drop more (taste the finished mixture before adding)
- 1 8-ounce container vegan cream cheese
- 1 pound silken tofu, drained
- 1 cup peanut butter (Settle for another nut butter if you are accommodating peanut-allergic people)
Instructions
Make the crust:
In a food processor, finely grind the crackers with the oil. Press the mixture very firmly into a 12-inch pie plate, or in a dozen small pie molds.
Make the filling:
On a very low flame, melt the chips, cocoa, coffee, rum and sugar (or microwave 2 minutes). Transfer to a food processor, with all remaining ingredients, and process until perfectly smooth, a full minute. Pour the mixture over the crust. Chill. Cut the pie in wedges.
Loved this pie and it was so easy!
I live in Israel, and haven’t seen silken tofu in any of the local supermarkets or health food stores. how can I sub regular tofu in its stead?
thanks!
Ariella I’ve had tofu in Israel many times. I need to see what u got available before I can adjust this ingredient. Can you give me more info on what you are able to find?
thank you:)
…and thank you for your patience:)
oh..i see! ok, i can get nondairy yogurt – if I wanted to add it, how much and where/when does it go in? thank you
REpeat: the recipe has been updated. Follow the recipe as it now appears on my blog. No yogurt. I hope this clarifies it once for all :-)))
Hi again – Levana, you have lost me. In this thread, in the comments, you wrote that you used a non-dairy yogurt. Here are your comments on the recipe:
“Lévana, on April 15, 2010 at 2:53 pm Said:
Hi chanbi,
I am wondering if you fully understood the recipe: It is 100% dairy-free, I made it with coconut (pareve) Yogurt: It is fully thought out. If you make the batter thinner, you won’t get a pie!”
and
Emily, on April 27, 2010 at 5:33 am Said:
I live in new jersey- where can I get the vanilla coconut yogurt? What brand is it?
Reply Lévana, on April 27, 2010 at 5:59 am Said:
Hi Emily,
The brand is So Delicious: In every health food store
=-== those are the comments that led me to think there’s non-dairy yogurt in the recipe.
But there’s no yogurt listed in the ingredient list or the instructions, and now you say too no yogurt?
Are you reading my comment in isolation – I am asking about the no-bake chocolate peanut butter pie and have only read the post (didn’t get it from your cookbook, just from the blog). And in the comment thread you are discussing non-dairy yogurt even though it’s not in the recipe? So therefore my questions. if you look at the post itself and the comments, I think you’ll see why I’m quizzing you
Maybe the comments about the soy yogurt belong on a different thread?
my apologies, but i’m hopelessly confused here..
OK, let me clarify this for you once for all. After I received a few comments that DF yogurt could be hard to find in some parts, I went back to the recipe and tried it without, and it worked just great. So in my book and in my blog, the yogurt doesn’t appear anywhere in the recipe any more. Here again is the link to the revised recipe: https://levanacooks.com/no-bake-chocolate-peanut-butter-mousse-torte/ End of story! I think you will be very pleased with the results.
hi – if you look at the recipe as posted here, there’s no coconut yogurt listed. (We’re on the comments thread for this recipe – so I wouldn’t think a link is necessary unless you posted the recipe with the full ingredints, including the yogurt, elsewhere ?)
This is how you have it posted here:
Ingredients:
2 5-ounce packages graham crackers (Gluten-free: 1 1/2 8-ounce packages)
2/3 cup vegetable oil
2 cups semisweet chocolate chips
1/3 cup cocoa powder
2 tablespoons instant coffee powder
1/4 cup water
3 tbsp rum or brandy
1/4 cup sugar
1 container tofutti or other good brand dairy-free cream cheese
1 pound silken tofu, drained
2/3 cup peanut butter (Settle for another nut butter if you are accommodating peanut-allergic people)
Instructions:
In a food processor, finely grind the crackers with the oil. Press the mixture very firmly into a 12-inch pie plate.
On a very low flame, melt the chips, cocoa, coffee, water and rum (or microwave 2 minutes). Transfer to a food processor, with all remaining ingredients, and process until perfectly smooth, a full minute. Pour the mixture over the crust. Chill. Cut the pie in wedges.
-so what pareve yogurt? it’s not mentioned anywhere in the post intro or in the recipe. ??
I am wondering if you might be working with my paperback version (a very poor production, it was redone perfectly). Look on my post, and look in my cookbook (page 364 of the hardcover) All recipes are perfectly listed and edited. No yogurt anywhere in the recipe! I am including a link of the book just in case you don’t have it: It’s fabulous! https://levanacooks.com/cookbooks/
hi, so happy to discover this site. but what coconut yogurt? it’s not listed in the ingredients. ?
also, where do I find a 12 inch pie pan?
I assume it can be made in other size dishes though, any recommendations?
thanks!
So sorry I don’t understand the question. Here’s the recipe link again, all you need to do is follow the recipe.
I buy all my molds in stores that sell baking goods (BBB, zaibatsu, bridge’s etc)
I am planning on making this for Yom Tov. I am such a huge fan of your work!! Can I make this recipe ahead and freeze it?
Thanks so much Yehudis! Yes it does freeze perfectly!
Can’t get coconut yoghurt in England. Is there a substitute?
I live in new jersey- where can I get the vanilla coconut yogurt? What brand is it?
Hi Emily,
The brand is So Delicious: In every health food store
Looks like a fabulous recipe, can I eliminate the yogurt to make it dairy free? Shall i use almond milk instead to thin it out a bit? Can’t wait to try it with almond/hazelnut butter.
Hi chanbi,
I am wondering if you fully understood the recipe: It is 100% dairy-free, I made it with coconut (pareve) Yogurt: It is fully thought out. If you make the batter thinner, you won’t get a pie!
definitely going to make this one VERY soon!
This torte is a killer pie. Did you end up tasting it? I am making it for a shower party