No-Bake Chocolate Peanut Butter Pie
Makes one 9-inch pie (about 8 slices)
Time: 20 minutes (plus 1 hour chilling time)
Fodmap high
The title of this recipe alone should tell you just how amazing this dessert will be! We promise your friends and family members will love it.
Ingredients
Crust
½ cup nut of choice like almonds
½ cup rolled oats (or shredded coconut)
½ cup walnuts
¼ cup maple syrup or honey
2 tbsp ground flaxseed
Pie
1 12-oz box of SILKEN tofu
¾ cup non-dairy semi sweet chocolate chips
¼ cup peanut butter or almond butter
1 tsp vanilla extract
Instructions
1.Make the crust by processing all the crust ingredients together in a food processor until crumbly and holds together when pressed. Press it evenly into a nonstick pie pan or tart pan.
2.To make the filling, put the silken tofu, peanut butter, and vanilla into a blender. Melt the chocolate chips in a bowl in the microwave for 60-90 seconds. Add the melted chocolate chips and blend well.
3.Pour the filling into the crust. Refrigerate for at least 1 hour until firm. Top with berries, chocolate chips, or non-dairy whipped cream if you’d like to be fancy.
Nut-Free: Use seeds instead of where it calls for nuts
FODMAP swaps: Opt for walnuts, macadamia nuts, pecans; use canned coconut cream instead of silken tofu and maple syrup instead of honey
*Don’t forget to preload on veggies before you eat
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