Surely you don’t have an anti-tofu bias, however if you happen to 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. Think of this as a protein-forward pie if that offers you the energy to attempt 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 “regular” chocolate peanut butter pie ever once more. Not solely is that this pie ridiculously chocolatey, and velvety easy, however the filling is considerably simpler than some other no-bake chocolate pie I’ve ever encountered.
The filling takes all of two steps to make, and the flavour is unimaginable. This is all it takes to make me glad. You don’t must make a pudding that would simply grow to be lumpy with overcooked eggs or pasty with cornstarch. The filling is rarely sizzling, 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. In the recipe beneath, 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. Do not mistake this as a “health food.” It’s simply good meals.
This filling units within the fridge, so there’s no oven time as soon as the crust is stuffed. Regardless of the kind you select, it is best to blind-bake the crust beforehand. A flaky, flour-based crust would require a full blind baking state of affairs, with weights, however a crumb crust, or the almond-oat crust beneath, doesn’t seize air the identical method. You can 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 all the components in a bowl, then press the combination into the pie dish utilizing the flat backside of a glass or a measuring cup to easy it out. Bake in a 350°F oven for 10-12 minutes, or till it appears dry and simply barely takes on some colour.
While the crust cools, make the filling. Melt the darkish chocolate. I did this within the microwave, stirring each 15-30 seconds. Make certain the tofu is room temperature. Since chocolate is stable at cool temperatures, utilizing fridge-cold tofu may trigger among the chocolate to harden on contact. To shortly heat your tofu, submerge the entire bundle in a bowl of sizzling water for quarter-hour, changing the water if it cools down. Add all the filling components aside from the melted chocolate to a meals processor and mix. Scrape down the edges of the processor. Add the nice and cozy chocolate, and mix once more. Scrape the edges as soon as extra, and mix for a last 10 seconds. Scrape the filling into the crust and easy the highest. Chill within the fridge for a minimum of 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 is so wealthy and chocolate-dense, you’ll by no means want one other chocolate pie recipe once more. If you might have nut allergy symptoms, you possibly can select a special crust and miss the peanut powder; it gained’t negatively affect the filling. You can 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 possibly can even pour the filling into small ramekins or glasses, and serve them as particular person mousse cups.
Protein-forward Dark Chocolate Peanut Butter Pie
Ingredients for almond-oat crust:
- ½ cup oat flour
- ½ cup almond flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 3 tablespoons butter, melted
Ingredients 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 all the crust components in a medium bowl. It will 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 easy the crust. Bake for 10-12 minutes, or till it simply begins to brown. Set apart to chill.
Prepare the filling. Combine the silken tofu, honey, vanilla, salt, and peanut butter powder in a meals processor. Blend for about 10-20 seconds. Scrape down the edges of the processor the place the honey or powder might need gotten caught. Add the melted chocolate and mix once more for one more 10-20 seconds. The combination ought to look very easy and chocolatey already. Scrape down the edges and mix for a last 10 seconds or so. Scrape the filling into the cooled pie crust, and easy out the highest. Put the pie within the fridge to set for a minimum of an hour earlier than serving.