Before discovering my food allergies and changing my diet to be healthier, I loved making peanut butter pie. I found myself daydreaming about how I could make that pie vegan, gluten-free, healthier, peanut-free for my son, and still taste amazing. So, I went to the store to buy vegan cream cheese. After I read the label, I learned that vegan cream cheese is primarily made of tofu, but after reading the additional ingredients on the container at the grocery store – I decided to just use tofu. Here’s my creation.
Crust:
Follow the instructions here for the Easy Chocolate Pie Crust.
Filling:
- 1 cup cashew butter
- 8-ounces soft tofu
- 1 1/4 cups xylitol powered sugar or powdered sugar (xylitol makes it a low-carb pie)
- One can coconut cream or full-fat coconut milk (in the fridge overnight – (I used Trader Joe’s coconut cream)
Toppings: (optional)
Vegan Dulce de Leche & The Best Vegan Chocolate Sauce are optional but delicious. It really depends if you want a peanut butter type pie or want the flavor of the dulce de leche and chocolate. I will say, the dulce de leche and chocolate are worth the calories. If you are on a low-carb diet, then the dulce de leche and chocolate should not be added.
Directions:
- If you want the toppings, start with the Vegan Dulce de Leche first. It will take about 45 minutes to prepare. While you wait, prep the Easy Chocolate Pie Crust.
- Heat the oven to 350 degrees for the Easy Chocolate Pie Crust.
- Prepare the Easy Chocolate Pie Crust.
- For the filling, beat the cashew butter with the tofu until smooth.
- Add the xylitol powered sugar or powdered sugar, and beat until smooth.
- Add the can of coconut cream or full-fat coconut milk. Scoop out the cream and leave any water at the bottom of the can – if it hasn’t combined already.
- Beat until smooth, scraping the sides as needed.
- Pour the filling into the crust. Chill for at least an hour before serving.
- Prepare The Best Vegan Chocolate Sauce.
- Drizzle Vegan Dulce de Leche and The Best Vegan Chocolate Sauce over the pie one sauce at a time.
- Serve, and try to stop yourself from eating the entire pie at once!
Interesting pie crust, seems delicious!
Thanks! Sometimes eating wheat, dairy and egg free has to be creative. LOL.
I give you a lot of credit for working around the typical ingredients without sacrificing taste, consistency and appearance while leaving the consumer of this creation the pleasure of saying, “dessert was really good!”
This looks heavenly! I’d love a slice (or 5) right now!
Wow, you make vegan & gluten free sound enticing!!
Omg. I need this. I’ve been reading a book on gut health and I’ve been dreading cutting out stuff but this sounds delish,
What book have you been reading?! I love a good read. Well, eliminating my food sensitivities has changed my gut health. Before my stomach was a constant mess, and I had chronic migraines and body pain. As hard as it is to avoid wheat, dairy and eggs – I will never go back! Feel free to email me and we can chat about gut health – I mean it! I’ve been on a 3 year journey with it!
love it I shared a chocolate pecan pie recipe on our blog at http://shopannies.blogspot.com I love this recipe you shared here as well
Looks really good, I never would have guessed it was vegan!
Wow, this is so different to any other recipes I have seen, looks delicious!
ohhhh this is heaven 🙂
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