Chocolate Peanut Butter Truffle Pie

Chocolate Pie

I’m trying to get used to this new blog format, so please bear with me as I adjust to things. I don’t usually do well with change! I’m really happy to have the blog on Veggiegirl.com though. It was starting to get difficult telling the URL of the old blog address – who can remember a name that long?

 

On to more important things… chocolate! This rich chocolaty pie is a perfect Valentine’s Day dessert! I made it for a potluck that I had last weekend and it was a huge hit! I think it lasted about all three minutes. The original recipe is from Vegetarian Times.

 

  • 1 cup semi-sweet chocolate chips
  • 12 ounces  silken tofu
  • 1/2 cup maple syrup
  • 1 cup natural peanut butter
  • 1 9-inch premade graham cracker crust (I like Arrow Head Mills’ premade crusts.)
  • 1/2 cup chopped chocolate-covered pretzels (Trader Joe’s carries vegan chocolate covered pretzels.)


Melt the chocolate chips in a double boiler. (I fill a small sauce pan with water and then place another pan that’s about the same size on top. I turn the burner on low and stir constantly.) Mix the melted chocolate, tofu, maple syrup and peanut butter in a food processor or high speed blender until all ingredients are blended and smooth. Pour the contents into the crust and refrigerate for a few hours, until the filling is firm. Sprinkle the pretzels over the top of the pie and gently press them down into the pie filling, so they won’t fall off when you slice it. Slice and serve! I guarantee that anyone you serve this to will love you!

 

2 Responses to “Chocolate Peanut Butter Truffle Pie”

  1. Jenna says:

    My sister randomly bought me a bag of those Trader Joe’s chocolate covered pretzels…I think it’s a sign that I have to make this pie over the weekend. :)

  2. Dianne says:

    That is a sign! I had a 16 ounce tub of silken tofu, and I used 4 ounces of it in another recipe, so I was left with 12 ounces. That was my sign that I had to make it!

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Dr. Fuhrman