Silken Tofu Recipes: Vegan Peanut Butter Cream Pie
Delicious Vegan Dessert: Peanut Butter Cream Pie
This vegan Peanut Butter Cream Pie is silky sweet with not just one, but TWO luscious layers of creaminess. The bottom layer of the pie is a silken tofu base with whipped peanut butter. It has a hint of sweetness from pure maple syrup. The top layer of the pie is a light, airy vegan coconut whipped cream topped with shaved dark chocolate pieces.
For those who are on a raw vegan diet, all of the velvety pie filling sits on top of a chocolate raw crust made with cocoa powder and another special mystery ingredient. Chocolate is peanut butter's best friend after all.
A vegan diet all of sudden sounds more appealing now, doesn't it? You don't even have to be vegan to enjoy this simple dessert.
You see, when you are on a restrictive diet such as vegan, where there is no place for eggs and dairy, you have to be creative! And through that process, most vegans often experiment and share some of the most unique, and healthy dishes.
Vegans are allowed to have some fun in the kitchen too! This dessert not only looks pretty, but is full of healthy ingredients. It tastes velvety creamy and will impress some of your non-vegan friends.
Below you will find an easy recipe for Vegan Peanut Butter Cream Pie, as well as a healthy protein and fiber-packed recipe alternative for a Vegan Pumpkin Pie. Enjoy and remember to share!
Silken Tofu Recipes! Uh...silken tofu?
I have eaten tofu for quite some time now, from stir-fry tofu to Miso tofu soup. But tofu in desserts? Yes! It's actually a different type of tofu- "SILKEN tofu."
In Japan, silken tofu is often eaten raw, in miso soup. Silken is actually softer and more smooth, and does not have the same appearance as regular tofu that sits in water. Therefore it is a versatile and a great replacement for dairy and cream in vegan desserts and sauces.
I love the fact that the desserts are low-fat, low cholesterol, yet taste amazingly rich!
When buying silken tofu, it's best to buy non-GMO organic brands such as Nasoya or Mori-Nu. They are more healthier, and has a creamier, silkier texture. Depending on the coagulants listed, they can have a more bouncy texture or a creamier one.
Different Variation for Filling
- 3/4 cup pumpkin puree
- 1/2 cup cashew butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 2 tablespoon maple syrup (optional: honey)
- Optional : pinch of salt
Vegan Dessert Recipe: Peanut Butter Pie
Ingredients for Peanut Butter Pie Filling
- 12 ounces silken tofu (1 package)
- 1 1/2 cup creamy peanut butter
- 2 tablespoons maple syrup
- 1 tsp vanilla extract
- optional: pinch of sea salt
- optional: 1/4 teaspoon xanthan gum (thickener)
- Sometimes I add a little bit of sea salt for that extra kick. You can leave it out if you are on a low-sodium diet. In fact, lower the amount of maple syrup of you are on a low-sugar diet.
- Xanthan gum is a natural ingredient that I regularly use in gluten-free recipes as a thickener. You can add a pinch of it in to make a thicker pie filling. It's not the end of the world if you leave it out either...your pie filling will be more "pudding" like.
- Some of my friends actually adore the pie filling and prefer a 2:1 ratio. you can definitely double this filling recipe to have more pie filling.
Different Variation for Crust
- 1 cup raw peanuts
- 1 cup raw walnuts
- 1 cup pitted dates
- 4 tablespoons cocoa powder
- 1/4 cup water
Ingredients for Vegan, Raw Chocolate Crust
- 1 cup shredded coconut
- 1 1/4 cup walnuts
- 1 cup pitted dates
- 4 tablespoons cocoa powder
- 1 teasp. vanilla extract
Instructions For the Vegan, Raw Crust
- Combine the dates, coconut flakes, and walnuts in to a food processor. Pulse it a few times to break up the large pieces. "Blend" it for about 30 seconds to 1 minute until you get a very fine mixture.
- Depending on your type of food processor, the time will vary. I used a Ninja food processor and I had to use a spatula to scrape the mixtures down from the sides.
- Pour the crumbly mixture of dates and walnuts into a 10" or 12" pan. I don't have a real pie pan lying around so I used a cake pan. No big deal. You can even use a mug for all it matters.
- Use a spoon or a measuring cup to flatten out the crust. Press down hard so it really gets packed in!
You should be proud of yourself for creating a raw vegan pie made out of healthy ingredients!
Instructions for Peanut Butter Pie Filling
1. For the pie filling, combine all of the ingredients- the silken tofu, maple syrup, peanut butter, and vanilla extract in a high speed blender. Blend until smooth. Remember to taste test. Adjust sweetener or salt if needed.
Optional: Now, I recommend using a handheld mixer to perform this step. I actually broke mine a while back and have been procrastinating on buying another one. With a blender, you might have to stop and scrape down the sides to blend it better since there aren't a lot of liquid. Also, the filling gets stuck under the blade of the blender and is difficult to get out. I feel like I'm wasting a bit of the filling. It's so yummy that I want to use all 100% of it, darn it!
However, if you have a Vitamix, it will get the job done faster and easier.
2. Pour the pie filling on top of your pie crust and use a spatula to even it out.
3. Put it in the refrigerator and let it chill. *If you plan on making the vegan coconut whipped cream, this is the time to put a can of coconut milk in the refrigerator.
If you're anxious and your drooling already, go ahead and just scoop it out and eat it right there! No one's going to judge you. It just won't be cold and firm, but seriously it's so delicious that you might not even care.
Oops...how did this picture get in here?
Optional: Coconut Whipped Cream and Shaved Dark Chocolate
Instructions for Coconut Whipped Cream
Adapted from The Healthy Life
Note: If you're not a fan of coconut, do not add the whipped cream. My fiancé actually prefers the pie filling by itself. As for me, I am crazy about coconut whipped cream so I add it to everything, even my coffee!
This is a very easy and interesting recipe for delicious vegan coconut whipped topping! Simply put a can of coconut milk in the refrigerator for a few hours.
Take it out and scoop the top thick layer into a bow. Add 1 teaspoon of vanilla, and a few drops of Stevia to sweeten. You can use a few teaspoons of powdered sugar instead of Stevia. Taste as you go along. I would not suggest that you make it too sweet since the crust will be sweet from the pitted dates. You want a good balance of the final product, crust, filling, and whipped cream.
Use a hand mixer to whip it until you get a light, airy consistency of whipped cream.
* For the shaved dark chocolate, simply use a knife to cut off thin slices of a piece of dark chocolate.