Welcome to the third Virtual Vegan Potluck! It’s been great to see this grow so much each time! In case you just happened upon my blog and don’t know what the Virtual Vegan Potluck is, it’s a blog circle of recipes by vegan and vegan friendly bloggers. You can start at the beginning by going to Vegan Bloggers Unite, or see the blogs before or after me in the potluck by following the Go Forward and Go Back links at the bottom of this post. I’m excited to be participating again, and I’ve brought one of my favorite dessert recipes to share!
This recipe originally came from Vegetarian Times many years ago, and I’ve made a few modifications to it over the years. This pie is pretty easy and quick to make, and it’s perfect for sharing! Who doesn’t love peanut butter, chocolate, and berries? I wish I could give each of you a slice in real life!
I make the crust from scratch because many store bought graham cracker crusts aren’t vegan. Most graham crackers contain honey, but Nabisco Originals don’t. Making a graham cracker crust from scratch isn’t too hard and doesn’t take much time. I think they’re tastier than the store bought versions too! You can also use ginger snaps, vanilla or chocolate wafer cookies, or any other type of cookie or cracker that is dry and crumbly to make a crust. That’s one of the things I like so much about this pie, it’s easily customizable. In addition to changing the flavor of the crust you could substitute almond butter or cashew butter for the peanut butter, and you could top the pie with anything you like – nuts, vegan whipped cream, bananas, etc. Make it your own!
Graham Cracker Crust Ingredients:
1 1/2 cups graham cracker crumbs (about 10-11 whole crackers)
1/4 cup sugar
dash of salt
1/2 tsp cinnamon
5 Tbsp melted vegan butter (Earth Balance or organic Smart Balance)
Graham Cracker Crust Directions:
- Preheat the oven to 375°.
- Place the graham crackers in a ziploc bag and seal it shut. Use a rolling pin or a wooden spoon to crush the crackers into crumbs.
- Pour the crumbs into a mixing bowl and add the sugar, salt, and cinnamon to the crumbs. Stir until combined.
- Melt the vegan butter and drizzle it over the crumbs. Mix it with a fork until combined.
- Pour the crumbs into a 9 inch pie plate. Press them into the bottom of the pie plate and up the edges. They should stick together. If any holes form, make sure you fill them in.
- Bake the crust for about 10-15 minutes. If the sides of the crust slouch down after baking, gently use the back of a spoon to push the crust back up the sides of your pie plate. Let the crust cool fully before putting the filling in.
Ingredients for Pie Filling:
- 1 cup semi-sweet chocolate chips
- 1 12-oz. container silken tofu
- ½ cup pure maple syrup
- 1 cup creamy peanut butter
- berries for the top
Directions for Pie Filling:
1. In a food processor or blender, combine the silken tofu and maple syrup and blend until smooth. Add the peanut butter and blend it again until it’s smooth.
2. Melt the chocolate chips, either using a double boiler or heating it in 30 second intervals in the microwave until melted. Stir the chocolate frequently as it melts. Add the melted chocolate to the food processor or blender and blend until smooth. Pour the filling into your cooled graham cracker crust. Smooth the top out and refrigerate the pie at least 20 minutes to firm up.
4. Place the berries on top (or use your topping of choice). You can use fresh berries when in season or thawed frozen berries other times of the year. Keep the pie refrigerated. Enjoy!
Be sure to check out the rest of the potluck by following these links! The blog before me is Mama et de Bebe Hawk and the blog after me is Deerly Beloved Bakery. You can also start at the beginning by visiting Vegan Bloggers Unite!