This super quick and easy, 5-ingredient, no-bake vegan chocolate peanut butter pie is super creamy, silky, and rich thanks to a secret ingredient - perfect for impressing at dinner parties, the holidays, and on lazy evenings!
In a small, microwave-safe bowl, microwave the vegan chocolate chips and peanut butter for 45 seconds. Mix with a fork until smooth. (If the vegan chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the vegan chocolate is completely smooth.)
In a blender or food processor, blend the melted vegan chocolate, peanut butter, tofu, and vanilla until creamy.
Pour the tofu-vegan chocolate mixture into the pie crust, optionally drizzle with vegan chocolate and peanut butter, and top with chopped peanuts, and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for 5-7 days.
Notes
To skip the crust: You can enjoy this vegan peanut butter pie as little ‘pudding’ cups. Simply transfer the filling to little jars/cups, leave them to set in the fridge, and top them with your toppings of choice.
Use a blender: While it’s possible to hand whisk/mix the filling with some effort, a blender/food processor makes it super creamy and silky.
Use high-quality vegan chocolate: It’s a primary ingredient in this recipe, so make sure you like the flavor.