‘Food is symbolic of love, when words are inadequate’
It was Mr. B and my anniversary this week and so I made him this pie and for the first time in seven years he cooked for me. Ahh, yes, Mr. B is allowed in the kitchen, but I think once every seven years may be the limit….
I made this pie as Mr. B used to love Reese’s Pieces and so I thought I would make him a giant version. Adding Tofu was the genius part as not only did it bring down the fat content and add in protein, but since it was frozen it tasted a lot like a peanut butter ice cream pie.
The recipe is pretty easy, with your trusty blender doing most of the hard work. Don’t be scared of the tofu/tofu cream cheese, it is plain and takes on any taste you’d like, just like plain cream cheese. It is lighter than the dairy version too, which is great as it offsets the denser, richer peanut butter and chocolate, but if you’d prefer to use dairy, then feel free to use cream cheese instead.
Ingredients
Crust
- Gluten Free Graham Cracker Crust
- Or 1 packet Gluten Free Graham Crackers and 4 tbsp. melted coconut oil
Filling
- 2 Cups or 250g Tofu Cream Cheese (or 1 block of drained and blended tofu)
- 1 cup Peanut Butter (Justin’s or a clean version)
- ¼ cup agave or light maple syrup
Topping
- 1 cup vegan chocolate chips
- 1/3 cup almond milk
Method
- Lightly grease your pie pan with coconut oil
- Add Gluten Free Graham Crackers to the blender with coconut oil and blender to combine
- Press down into the pan
- Bake for 10 minutes or until golden brown
- Leave to cool
- Or use a pre-made crust
- Add drained and blended tofu or tofu cream cheese to the blender with maple syrup and peanut butter
- Blend and taste, add more sweetener or peanut butter, if needed
- Pour the filling into the crust and place in the freezer to chill
- Once a little frozen, prepare your chocolate topping
- Melt the chocolate chips in a bowl (I do this by placing the bowl on a pot of boiling water, but you can also do it in the microwave)
- Heat the almond milk to a low simmer and add slowly as you mix the chocolate
- Once combined, it should still be relatively thick but thin enough to pour
- Let cool slightly and then add to the top of the pie
- Place back in the freezer to set, 20-30 minutes
- Slice using a warm knife for a cleaner cut (I use the steam from a kettle to warm up the knife and then make a cup of tea to have with a slice)
