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Silken Tofu Recipes: Vegan Peanut Butter Cream Pie

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Kim is a holistic health coach and a toxic-free lifestyle consultant. She obtained her studies from the Institute for Integrative Nutrition.

Vegan Dessert with Silken Tofu

Vegan Dessert with Silken Tofu

Delicious Vegan Dessert: Peanut Butter Cream Pie

This vegan Peanut Butter Cream Pie is silky sweet with not just one, but TWO luscious layers of creaminess. The bottom layer of the pie is a silken tofu base with whipped peanut butter. It has a hint of sweetness from pure maple syrup. The top layer of the pie is a light, airy vegan coconut whipped cream topped with shaved dark chocolate pieces.

For those who are on a raw vegan diet, all of the velvety pie filling sits on top of a chocolate raw crust made with cocoa powder and another special mystery ingredient. Chocolate is peanut butter's best friend after all.

A vegan diet all of sudden sounds more appealing now, doesn't it? You don't even have to be vegan to enjoy this simple dessert.

You see, when you are on a restrictive diet such as vegan, where there is no place for eggs and dairy, you have to be creative! And through that process, most vegans often experiment and share some of the most unique, and healthy dishes.

Vegans are allowed to have some fun in the kitchen too! This dessert not only looks pretty, but is full of healthy ingredients. It tastes velvety creamy and will impress some of your non-vegan friends.

Below you will find an easy recipe for Vegan Peanut Butter Cream Pie, as well as a healthy protein and fiber-packed recipe alternative for a Vegan Pumpkin Pie. Enjoy and remember to share!

I used a light version of silken tofu, but you can also use a regular version.

I used a light version of silken tofu, but you can also use a regular version.

Silken Tofu Recipes! Uh...silken tofu?

I have eaten tofu for quite some time now, from stir-fry tofu to Miso tofu soup. But tofu in desserts? Yes! It's actually a different type of tofu- "SILKEN tofu."

In Japan, silken tofu is often eaten raw, in miso soup. Silken is actually softer and more smooth, and does not have the same appearance as regular tofu that sits in water. Therefore it is a versatile and a great replacement for dairy and cream in vegan desserts and sauces.

I love the fact that the desserts are low-fat, low cholesterol, yet taste amazingly rich!

When buying silken tofu, it's best to buy non-GMO organic brands such as Nasoya or Mori-Nu. They are more healthier, and has a creamier, silkier texture. Depending on the coagulants listed, they can have a more bouncy texture or a creamier one.


Different Variation for Filling

Pumpkin Pie

  • 3/4 cup pumpkin puree
  • 1/2 cup cashew butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 2 tablespoon maple syrup (optional: honey)
  • Optional : pinch of salt
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Vegan Dessert Recipe: Peanut Butter Pie

Ingredients for Peanut Butter Pie Filling

  • 12 ounces silken tofu (1 package)
  • 1 1/2 cup creamy peanut butter
  • 2 tablespoons maple syrup
  • 1 tsp vanilla extract
  • optional: pinch of sea salt
  • optional: 1/4 teaspoon xanthan gum (thickener)


  • Sometimes I add a little bit of sea salt for that extra kick. You can leave it out if you are on a low-sodium diet. In fact, lower the amount of maple syrup of you are on a low-sugar diet.
  • Xanthan gum is a natural ingredient that I regularly use in gluten-free recipes as a thickener. You can add a pinch of it in to make a thicker pie filling. It's not the end of the world if you leave it out either...your pie filling will be more "pudding" like.
  • Some of my friends actually adore the pie filling and prefer a 2:1 ratio. you can definitely double this filling recipe to have more pie filling.

Different Variation for Crust

No coconut:

  • 1 cup raw peanuts
  • 1 cup raw walnuts
  • 1 cup pitted dates
  • 4 tablespoons cocoa powder
  • 1/4 cup water

Ingredients for Vegan, Raw Chocolate Crust

  • 1 cup shredded coconut
  • 1 1/4 cup walnuts
  • 1 cup pitted dates
  • 4 tablespoons cocoa powder
  • 1 teasp. vanilla extract

Instructions For the Vegan, Raw Crust

  1. Combine the dates, coconut flakes, and walnuts in to a food processor. Pulse it a few times to break up the large pieces. "Blend" it for about 30 seconds to 1 minute until you get a very fine mixture.
  2. Depending on your type of food processor, the time will vary. I used a Ninja food processor and I had to use a spatula to scrape the mixtures down from the sides.
  3. Pour the crumbly mixture of dates and walnuts into a 10" or 12" pan. I don't have a real pie pan lying around so I used a cake pan. No big deal. You can even use a mug for all it matters.
  4. Use a spoon or a measuring cup to flatten out the crust. Press down hard so it really gets packed in!

You should be proud of yourself for creating a raw vegan pie made out of healthy ingredients!

I used natural, raw peanut butter so the color is bit lighter.

I used natural, raw peanut butter so the color is bit lighter.

Instructions for Peanut Butter Pie Filling

1. For the pie filling, combine all of the ingredients- the silken tofu, maple syrup, peanut butter, and vanilla extract in a high speed blender. Blend until smooth. Remember to taste test. Adjust sweetener or salt if needed.

Optional: Now, I recommend using a handheld mixer to perform this step. I actually broke mine a while back and have been procrastinating on buying another one. With a blender, you might have to stop and scrape down the sides to blend it better since there aren't a lot of liquid. Also, the filling gets stuck under the blade of the blender and is difficult to get out. I feel like I'm wasting a bit of the filling. It's so yummy that I want to use all 100% of it, darn it!

However, if you have a Vitamix, it will get the job done faster and easier.

Pour the luscious, creamy pie filling on the crust.

Pour the luscious, creamy pie filling on the crust.

2. Pour the pie filling on top of your pie crust and use a spatula to even it out.

3. Put it in the refrigerator and let it chill. *If you plan on making the vegan coconut whipped cream, this is the time to put a can of coconut milk in the refrigerator.

If you're anxious and your drooling already, go ahead and just scoop it out and eat it right there! No one's going to judge you. It just won't be cold and firm, but seriously it's so delicious that you might not even care. did this picture get in here?

He smells the peanut butter!

He smells the peanut butter!

Optional: Coconut Whipped Cream and Shaved Dark Chocolate

Instructions for Coconut Whipped Cream

Adapted from The Healthy Life

Note: If you're not a fan of coconut, do not add the whipped cream. My fiancé actually prefers the pie filling by itself. As for me, I am crazy about coconut whipped cream so I add it to everything, even my coffee!

This is a very easy and interesting recipe for delicious vegan coconut whipped topping! Simply put a can of coconut milk in the refrigerator for a few hours.

Take it out and scoop the top thick layer into a bow. Add 1 teaspoon of vanilla, and a few drops of Stevia to sweeten. You can use a few teaspoons of powdered sugar instead of Stevia. Taste as you go along. I would not suggest that you make it too sweet since the crust will be sweet from the pitted dates. You want a good balance of the final product, crust, filling, and whipped cream.

Use a hand mixer to whip it until you get a light, airy consistency of whipped cream.

* For the shaved dark chocolate, simply use a knife to cut off thin slices of a piece of dark chocolate.

The final product of my vegan peanut butter pie!

The final product of my vegan peanut butter pie!


arulola on January 06, 2019:

Looks absolutely phenomenal

MarloByDesign from United States on May 14, 2018:

Looks amazing. Do you know how much the ingredients approximately cost?

Cynthia Zirkwitz from Vancouver Island, Canada on July 14, 2017:

Oh my oh my! This looks fabulous-- love your tutorial pics (especially the one of your adorable puppy licking the spoon!) I am going to try this as soon as I buy me some Mori-Nu!

Bananagrams17 on April 14, 2017:

Looks delicious! I can't wait to try this.

Marion Garbo Seltzer from South Portland, Maine on August 22, 2015:

I am bookmarking this. I'm not vegan but I can't eat dairy so I'm excited about trying this out. Thank you.

Kim Lam (author) from California on March 19, 2013:

Hi ashliowens- I hope he likes it! Thanks for stopping by!

ashliowens from United States on March 17, 2013:

This looks amazing! My husband is a HUGE peanut butter fan, I am definitely going to be trying this recipe.

Kim Lam (author) from California on March 04, 2013:

Hi Lauren! I'm so thrilled to hear that you tried the recipe and enjoyed it!

Take care :-)

lauren on March 03, 2013:

I made this. It was easy and tastes awesome. I added more sweetener to the pie filling mix because I wasn't doing the topping. Thanks for the awesome recipe.

Bridgett Tulloh from NC on December 19, 2012:

Thanks for this! I need some new vegan recipes. I did make a chocolate peanut butter pie from the Kind Diet and it was scrumptious, but I particularly like your raw crust. I've been slowly creeping towards a raw diet more and more. Maybe this will give me some inspiration to go that route in the new year. Thanks!

Kim Lam (author) from California on November 05, 2012:

Thank you wordscribe43! Good luck on your journey back to veganism...:-)

Elsie Nelson from Pacific Northwest, USA on October 24, 2012:

This looks awesome! I've recently returned to veganism and am dying for some yummy dessert recipes. Thanks for sharing. I am going to pin this baby.

maryhoneybee from Richmond, Virginia on July 03, 2012:

Wow, this sounds amazing! Not terribly hard to put together, either, with easy to find ingredients. Will definitely save this and try it out. I'm afraid I'll probably overdo it and end up eating half the thing in one sitting!

Kim Lam (author) from California on June 23, 2012:

Hi Simone...I thought this recipe might draw you in...;-) I add a lot of peanut butter so the taste of tofu is not even there. Hope you like it!

Kim Lam (author) from California on June 23, 2012:

Cheryl- The ready-made graham cracker crust is a big hit with the rest of my family. It makes cooking much easier, right? Even though I don't consider throwing things in a blender to be "cooking" but it works perfectly for me too! ;-)

Marcy Goodfleisch from Planet Earth on June 23, 2012:

This looks heavenly! I love tofu in main dishes, but I've not tried desserts yet (I think I've tasted them before, though). Must try this one! Thank you - and voted up and up!

Simone Haruko Smith from San Francisco on June 22, 2012:

I keep reading about tofu-based desserts, but have yet to try making one. This recipe is quite intriguing, though. I'd very much like to give it a go!

TahoeDoc from Lake Tahoe, California on June 21, 2012:

This looks great. There is a restaurant here in Tahoe that has a tofu-chocolate-peanut butter pie. I was so proud when I made it (I'm not the kitchen-y type, lol). It is just those ingredients and maybe some milk or something in a blender then into a graham cracker crust.

I thought this would be the same thing, but WOW, look at this fancy thing!! I may, may even try it sometime.

Kim Lam (author) from California on June 21, 2012:

Thanks! Tofu is definitely a versatile ingredient!

anglnwu on June 21, 2012:

Wow, I' m impressed! I love tofu, firm or silken and this looks so delicious from the natural date-nuts crust to the silken toful filling. Loved it and rated up.

Kim Lam (author) from California on June 20, 2012:

Thank you everyone, for the great comments! Enjoy!

Cheers to healthy desserts! :-)

Nithya Venkat from Dubai on June 18, 2012:

This recipe sounds awesome and delicious. Tofu is very healthy too. Great recipe.

nikinoo from Past Cloud Nine on June 17, 2012:

This looks so DELICIOUS!!!! I have only ever made a vegan chocolate pie and it was great. I can't wait to try to make this one thanks or the recipe.

Cosmic Bus from Maryland on June 17, 2012:

Yummy! Thanks for the recipe.

Cynthia Calhoun from Western NC on June 17, 2012:

This looks wonderful! Tofu is so versatile, isn't it? I've made it into "ricotta" for different Italian dishes and I've made smoothies with it. This recipe looks wonderful. I'm going to bookmark and try it. :)

HawaiiHeart from Hawaii on June 17, 2012:

I love tofu - this sounds like such a great dessert that everyone in my family would love!

Marie Hurt from New Orleans, LA on June 17, 2012:

Everyone loves peanut butter and chocolate. This seems like a very healthy option.

kelleyward on June 17, 2012:

That is so funny that you just released this magnificent looking vegan recipe. My mother in law has celiac disease and casein allergy and last night I was just talking to her about adding silken tofu to dessert recipes. Voted up, Shared, Pinned! 5 Stars! Kelley

buckleupdorothy from Istanbul, Turkey on June 17, 2012:


earth angel Susan from Central Flordia on June 17, 2012:

Yum! I must try these! Thanks for sharing! Voted up!

Vespa Woolf from Peru, South America on June 17, 2012:

When I saw the title of your hub, I just had to take a peek! Not only do I enjoy your unique and healthful recipes, but I happen to love peanut butter. The photo of your pooch is too cute, too. : ) Voted up and shared.

Anna from New York, NY on June 17, 2012:

Wow, your peanut butter cream pie looks so delicious! I never made dessert with tofu and didn't know much about silken tofu but will definitely be trying it. Thanks for the fabulous recipe.

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