Ever since my daughter and I published our first dessert eBook, I’ve continually been thinking about making desserts that include an extra helping of healthy, but not so they taste like health-food. If you know what I mean.
I wanted something that tasted decadent enough it would fool even the biggest junk-food eaters out there. (So don’t tell them that there’s only 2 – 3 Tablespoons of added sugar in the whole thing! Or that it’s loaded with protein at more than 20 grams per slice!) In fact, around here we’ve actually been known to have some of this for breakfast. =)
I’ve made this pie with both creamy peanut butter and crunchy, both of which are delicious. It just lends a different texture to the pie, as it does when I make the crust with almond flour (which is finer than almond meal or crushed almonds). So whether you choose a smooth peanut butter with a fine almond flour crust, for a creamier pie, or a nuttier filling and crust, for a crunchier result, it’s up to you. I’ve experimented with every combination and they’ve been gobbled up by all! (My personal favorite is a crunchy crust with a creamy smooth peanut butter filling.) =)
And like everything else on this site, this pie is gluten-free. It’s also egg free and can be made both dairy free and grain-free (if you use pea rather than casein protein). You can also use hemp or rice protein, if you prefer
It’s also easy to make. In fact, the only difficult thing about it is that you have to give it an hour in the freezer before you can eat it.
Oh, and did I mention that it’s totally addicting? =)
Protein Packed Chocolate Peanut Butter Pie
First, let's make the crust:
- 1 ½ cups finely ground almonds, almond meal or almond flour
- ¼ cup coconut oil, non-hydrogenated shortening, unsalted butter or unsalted vegan butter
- 1 Tablespoon coconut sugar (Sucanat or organic cane sugar) (optional)
Preheat oven to 325 degrees Fahrenheit. Spray 8” or 9” pie pan. Prepare crust by pulsing almonds in a food processor until finely ground and measure again to make sure you have the correct amount. Or use almond meal or almond flour. Add sugar and coconut oil/butter and mix with the back of a fork, working the oil/butter through the ground almonds. Press into pie pan (I use the tips of my fingers). Bake for 15 minutes. Set aside on a rack to cool while you prepare the filling.
Now on to the filling:
- 1 package (14 – 16 oz) *soft or silken tofu (see below for instructions using a firm tofu)
- 1 cup Natural peanut butter (smooth or crunchy)
- 1 scoop vanilla protein powder (casein, pea or rice powder)
- 2 Tablespoons coconut sugar (Sucanat, organic cane sugar or honey) OR 1 Tablespoon agave
- ¼ cup milk (of your choosing - for the topping)
- 2/3 - 3/4 cup dark chocolate or semi-sweet chocolate chips (also for the topping)
Drain the tofu in a strainer, pressing down to release the water. Measure peanut butter, protein powder and coconut sugar directly into blender or standing mixer with drained tofu and blend until smooth and creamy. Scoop into prepared crust. Be careful not to press too hard or you will crack the crust. Smooth and level the mixture with a spatula dipped in warm water. On the stove, slowly heat up milk and chocolate stirring constantly until the chocolate is glossy and smooth. Pour over the top of the filling and spread all the way to the edges with a spatula. Place the pie in the freezer for 1 hour.
Slice and devour! If you manage not to eat the whole thing (which I don't really think you'll be able to do since it's SO filling), =) keep it covered and refrigerated.
* I have also made this pie with both firm and extra firm tofu when I didn't have the soft or silken tofu; however, when doing so you will need add 1/4 cup milk (of your choosing) to the filling ingredients. Also, make sure to mix/blend well so you don't wind up with little chunks of tofu in your pie. =)