Vegan Chocolate Peanut Butter Tofu Pie

Courtesy of: MaraNatha
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This dairy free recipe will impress even the harshest pie critic. Don’t be fooled by all the healthy ingredients, this Chocolate Peanut Butter Tofu Pie will leave you wanting more. It has a great taste and a silky texture that is purely delicious.


  • 1 1/2 cups Maranatha Peanut Butter (or adjust more/less to your taste)
  • 2 cups Tropical Source Semi Sweet Chocolate Chips (approx. 1 1/2 packages)
  • 8 oz Mori-Nu silken tofu (approx. 3/4 box)
  • 1 cup soymilk (as needed)
  • 1 graham cracker crust
  • 1 banana (optional)


  1. In either a blender or in a bowl with a hand mixer, blend tofu and peanut butter together to make a thick paste.
  2. Melt chocolate chips in a double boiler.
  3. Add to the tofu/peanut butter paste. Mix well.
  4. Thin mixture with soymilk to the consistency of pudding; use more or less if needed.
  5. Thoroughly blend all ingredients and pour into pie shell.
  6. Place in fridge for about two hours. (You can freeze the pie for one hour to get a fudge-like texture; the refrigerator will make it a little softer.)
  7. Top with sliced banana before serving.