Crunchy Chocolate Truffle Pie (Vegan-Friendly)
"I was looking through some old Vegetarian Times magazines for inspiration the other day and I came across this luscious looking pie. Oh how I wish I could post the photo that was printed with it! I'm posting it here for safe-keeping because I am DEFINITELY going to want to make it soon."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 1 cup vegan semi-sweet chocolate chips
- 12 ounces firm silken tofu
- 1⁄2 cup pure maple syrup
- 1 cup creamy peanut butter
- 9 inches graham cracker pie crust
- 1⁄2 cup chopped chocolate-covered pretzels
directions
- Place chocolate chips in a microwave-safe bowl and microwave 30 seconds. Stir and heat 30 seconds more. Repeat stirring and heating until chocolate is just melted. Set aside.
- Combine tofu and maple syrup in food processor. Blend 3 minutes or until smooth.
- Add peanut butter and process until smooth.
- Add melted chocolate and process until smooth.
- Pour mixture into prepared pie crust, smoothing top; refrigerate 20 minutes.
- Sprinkle chopped pretzels on top and serve, or refrigerate until ready to serve.
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RECIPE SUBMITTED BY
Books and cooking are my passions...I love cookbooks by default. I will begin working on a Masters in English this coming fall...hopefully I'll still have time to cook! Someday I'd like to be able to publish my own cookbook from my family's recipes, but for now I'm just going to concentrate on getting my degree and becoming a better cook. I have an amazing boyfriend who, at 30, is just learning how to like vegetables and two rad, stripey cats.
