Absolutely you don’t have an anti-tofu bias, however when you do, it is best to knock it off and cease robbing your self of prospects and pleasure. I initially made this pie for 2 causes: I wished dessert, and I used to be rising my protein consumption. Consider this as a protein-forward pie if that offers you the energy to strive a tofu-based dessert, nevertheless it actually doesn’t want such framing.
This pie allowed me to sneak in additional grams to fulfill my objectives however, protein-shmotein, I don’t suppose I wish to make the “common” chocolate peanut butter pie ever once more. Not solely is that this pie ridiculously chocolatey, and velvety clean, however the filling is considerably simpler than every other no-bake chocolate pie I’ve ever encountered.
The filling takes all of two steps to make, and the flavour is unbelievable. That is all it takes to make me joyful. You don’t should make a pudding that would simply turn out to be lumpy with overcooked eggs or pasty with cornstarch. The filling is rarely scorching, so it gained’t soften the fats in your crust and depart you with a weepy backside after chilling. The darkish chocolate taste is intense and bitter with simply sufficient sweetness to spherical it out earlier than the rewarding peanut butter end.
The crust is open to interpretation. Within the recipe under, you’ll discover my almond-oat crust (simply one other protein alternative), however you should utilize a browned butter graham cracker crust, cookie crust, a store-bought crust, or a flaky selfmade one. Don’t mistake this as a “well being meals.” It’s simply good meals.
This filling units within the fridge, so there’s no oven time as soon as the crust is stuffed. Whatever the kind you select, it is best to blind-bake the crust beforehand. A flaky, flour-based crust would require a full blind baking scenario, with weights, however a crumb crust, or the almond-oat crust under, doesn’t seize air the identical approach. You may pop it within the oven to solidify and brown with none weights, and there gained’t be any puffing or drastic shrinkage. To make the crust, completely mix the entire substances in a bowl, then press the combination into the pie dish utilizing the flat backside of a glass or a measuring cup to clean it out. Bake in a 350°F oven for 10-12 minutes, or till it appears to be like dry and simply barely takes on some colour.
Whereas the crust cools, make the filling. Soften the darkish chocolate. I did this within the microwave, stirring each 15-30 seconds. Be certain that the tofu is room temperature. Since chocolate is stable at cool temperatures, utilizing fridge-cold tofu would possibly trigger a number of the chocolate to harden on contact. To rapidly heat your tofu, submerge the entire bundle in a bowl of scorching water for quarter-hour, changing the water if it cools down. Add the entire filling substances aside from the melted chocolate to a meals processor and mix. Scrape down the perimeters of the processor. Add the nice and cozy chocolate, and mix once more. Scrape the perimeters as soon as extra, and mix for a ultimate 10 seconds. Scrape the filling into the crust and clean the highest. Chill within the fridge for at the least an hour earlier than slicing and serving.
The pie slices like a dream. The silken tofu offers a luscious texture, whereas the melted chocolate delivers taste and a sturdy consistency as soon as set. It’s so wealthy and chocolate-dense, you’ll by no means want one other chocolate pie recipe once more. You probably have nut allergic reactions, you may select a unique crust and omit the peanut powder; it gained’t negatively impression the filling. You may high this magnificence with a heap of whipped cream and chocolate shavings, however it’s pure decadence when served by itself. For a fast crustless repair, you may even pour the filling into small ramekins or glasses, and serve them as particular person mousse cups.
Protein-forward Darkish Chocolate Peanut Butter Pie
Components for almond-oat crust:
- ½ cup oat flour
- ½ cup almond flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 3 tablespoons butter, melted
Components for chocolate peanut butter filling:
- 16 ounces silken tofu, room temperature
- ¼ cup honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 tablespoons peanut powder (I take advantage of PBfit pure peanut)
- 12 ounces darkish chocolate chips, melted (I used 72% darkish chocolate)
Preheat the oven to 350°F.
To make the crust, completely mix the entire crust substances in a medium bowl. It’ll look clumpy. Press the combination right into a 9-inch pie plate, utilizing the flat backside of a cup or a measuring cup to press and clean the crust. Bake for 10-12 minutes, or till it simply begins to brown. Put aside to chill.
Put together the filling. Mix the silken tofu, honey, vanilla, salt, and peanut butter powder in a meals processor. Mix for about 10-20 seconds. Scrape down the perimeters of the processor the place the honey or powder may need gotten caught. Add the melted chocolate and mix once more for an additional 10-20 seconds. The combination ought to look very clean and chocolatey already. Scrape down the perimeters and mix for a ultimate 10 seconds or so. Scrape the filling into the cooled pie crust, and clean out the highest. Put the pie within the fridge to set for at the least an hour earlier than serving.
