Can I substitute the buckwheat flour in the cocoa pie crust?

While buckwheat flour gives the crust a unique texture and flavor, you could try a gluten-free all-purpose flour blend, though the final texture may vary slightly from the intended chewy crust.

Is there a specific reason the filling isn't baked?

The filling is designed to be a no-bake cream, relying on the food processor to achieve its silky consistency and then setting in the refrigerator overnight for optimal firmness and flavor.

How long does this Silky Peanut Butter Cream Pie need to chill before serving?

For the best results and to allow the filling to fully set, this pie should be stored in the refrigerator overnight before slicing and serving.

What can I use instead of barley malt powder in the filling?

If you don't have barley malt powder, you can substitute it with an equal amount of your favorite vegan protein powder, which will help with the filling's texture and richness.

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Silky Peanut Butter Cream Pie
[Vegan]

MM By: Margaux Mouton

Author Bio

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

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A slice of Silky Peanut Butter Cream Pie on a white plate, showcasing the creamy light brown filling, dark cocoa crust, and a topping of crushed pistachios, dried cranberries, and chocolate drizzle.

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Silky Peanut Butter Cream Pie [Vegan]

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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... Read More

Ingredients You Need for Silky Peanut Butter Cream Pie [Vegan]

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

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How to Prepare Silky Peanut Butter Cream Pie [Vegan]

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