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 get this delicious pie ready for serving at a party!

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


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


Can last approximately a week when stored in an airtight container.