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Mini Peanut Butter Pies with Chocolate Cookie Crusts

5 from 3 reviews



For Filling:

12 ounces silken or soft tofu

1 cup natural creamy peanut butter

3/4 cup date sugar or coconut sugar

1 teaspoon vanilla

For Crusts:

2 cups Bob’s Red Mill Almond Flour

1/4 cup unsweetened cocoa powder

1/2 cup vegan butter, melted

2 tbsp coconut sugar


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a bowl, mix together almond flour, cocoa powder, coconut sugar, and melted butter. Divide into 3 portions and form circles with raised edges on the baking sheet (should look like mini pie crusts). Bake for 15 minutes. Remove from the oven and let cool completely on the baking sheet.

In a food processor, combine the tofu, peanut butter, date sugar and blend until smooth.

Spoon into the pie shells. Refrigerate at least 2 hours before serving. Drizzle with chocolate sauce, chocolate chips, and chopped peanuts if desired.

Note: You will probably have a lot of excess filling…use it as a dip for pretzels, fruit, graham crackers, etc!