Silky Peanut Butter Cream Pie [Vegan]

This pie is super delicious, not too sweet, and completely decadent. Firm tofu blended with creamy peanut butter and a touch of sweetener creates a peanut butter pie filling that's rich, silky, and pairs perfectly with the chocolate pie crust. Top with a chocolate drizzle, dried fruits, and nuts to get this delicious pie ready for serving at a party!

INGREDIENTS

FOR THE FILLING:

• 10.5 ounces firm tofu, pressed dry
• 1/2 cup smooth unsalted peanut butter
• 1/3 cup sweetener/sugar of choice
• 1/8 cup barley malt powder (or vegan protein powder of choice)
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• A pinch salt
• 2 tablespoons lemon juice

FOR THE COCOA PIE CRUST:

• 1 1/4 cup buckwheat flour
• 1/4 cup cocoa powder
• 1 tablespoons flaxseed powder
• 1/8 cup soy milk
• 1/8 cup date soaking water
• 3/4 cup soaked dates
• A big pinch salt
• 2 teaspoon vanilla extract

FOR THE TOPPING:

• 1/4 cup pistachios, measured then crushed
• 1/4 cup dried cranberries
• 1/8 cup coconut oil
• 1/8 cup cocoa powder

PREPARATION

1. Step 1 : Preheat the oven to 355°F and coat a round baking pan with oil.
2. Step 2 : In a food processor, blend the filling until creamy and smooth, then set aside in the refrigerator.
3. Step 3 : Blend the cocoa pie crust in a food processor until it forms a ball and can be pinched between your fingers.
4. Step 4 : Press into the baking pan and along the edges. Take a fork and press along the top edges if you like.
5. Step 5 : Bake for 10 minutes. Let it cool.
6. Step 6 : Spread the filling into the pie crust and smooth over the top.
7. Step 7 : In a small bowl, mix the coconut oil and cocoa powder, along with any additional sweetener if desired, until you get a smooth chocolate.
8. Step 8 : Pour or drizzle the chocolate over the top, and then press in the cranberries and pistachios before the chocolate sets.
9. Step 9 : Store in the refrigerator overnight before slicing.

NOTES

Can last approximately a week when stored in an airtight container.