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No-Bake Chocolate-Peanut Butter Pie

Posted on 10.18.14 | Karyn Calabrese | 1 Comment

No-Bake Chocolate-Peanut Butter PiePie is good any time of the day, especially if the pie is a delicious, hassle-free, no-bake one.

Ingredients

Crust

  • 1 (16-ounce) bag pretzels
  • 1/4 cup agave nectar

Filling

  • 2 cups semisweet chocolate chips
  • 12 ounces silken tofu
  • 1 1/2 cups smooth peanut butter
  • 3/4 cup soy milk

Coconut cream topping

  • 1 cup cashews, soaked, drained, and rinsed
  • 1/4 cup water
  • 1/4 cup light agave nectar
  • 1 teaspoon vanilla extract
  • 2/3 cup coconut oil

To make the crust, put the pretzels and agave nectar in a food processor. Process until the pretzels are ground and sticking together hassle-free, no-bake one.

Crust

  • 1 (16-ounce) bag pretzels
  • 1 cup agave nectar

Filling

  • 2 cups semisweet chocolate chips
  • 12 ounces silken tofu
  • 11 cups smooth peanut butter
  • 3 cup soy milk

Coconut cream topping

  • 1 cup cashews, soaked, drained, and rinsed
    (see Soak Your Nuts, page XX)
  • 1 cup water
  • 1 cup light agave nectar
  • 2 cup coconut oil

Directions

  • To make the crust, put the pretzels and agave nectar in a food processor. Process until the pretzels are ground and sticking together. Transfer to a 10-inch springform pan. Using the bottom of a glass, press the pretzel mixture evenly into the bottom and up the sides of the pan. Wash and dry the food processor work bowl and blade.
  • To make the filling, melt the chocolate chips in the top of a double boiler. Put the tofu, peanut butter, and soy milk in the food processor. Process until smooth, stopping occasionally to scrape down the work bowl. Pour in the melted chocolate. Process again until well blended. Pour the filling into the crust. Refrigerate for 2 hours, or until firm.
  • To make the coconut cream topping, put the cashews and water in a blender.
  • Process until creamy. Add the agave nectar and vanilla extract. Process on low speed. With the blender running, gradually add the coconut oil until incorporated. Serve a dollop with each slice of pie.

Categories: Raw Recipes, Recipes

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About the Author

Karyn Calabrese

Karyn Calabrese is Chicago's premier vegan and raw restauranteur and champion for holistic living. Her timeless beauty, youthful physique, and boundless energy are testaments to the lifestyle habits she advocates. At 67 years old, Karyn looks nearly a generation younger without the help of surgery or botox and enjoys boundless energy and enthusiasm. The Karyn’s brand including her three vegan restaurants Karyn’s Fresh Corner and Raw Bistro, Cooked, on Green and a holistic spa, Inner Beauty Center, natural supplements, catering, home meal plan and skincare/makeup line has endured major success and continues to thrive.

Comments

  1. Audrey Kramer says

    July 23, 2017 at 10:47 am

    Hi Karyn,

    I loved watching your YouTube videos, That said, I am somewhat confused as you discuss the value of ‘you yourself’ being 100% Raw Foodie, but I see that your blog has many yummy looking foods that are cooked; such as pancakes, soups and pasta dishes. Can you please enlighten me as to if this was in the past as you have evolved into becoming 100% Raw Foodie, or do you also subscribe to occasional cooked foods?

    Thank you in advance for your prompt reply.

    Kind Regards,
    Audrey

    Reply

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