Vegan Chocolate Peanut Butter Silk Pie with a Pretzel Crust
Indulge in this velvety Vegan Chocolate Silk Pie, complete with a crunchy pretzel crust that adds the perfect touch of saltiness. The filling is a smooth blend of silken tofu, dark chocolate, and peanut butter, making it both rich and satisfying. Whether you’re serving it for a special occasion or as a weeknight treat, this pie is sure to be a hit with everyone, plant-based or not!
Introduction
About this Recipe
Number of Servings
Calories
Protein
Total Fat
Total Carbohydrate
Nutrition information is an estimate based on the ingredients I used and calculated using MyFitnessPal. Values may vary depending on the specific brands and measurements you use.
This Vegan Chocolate Peanut Butter Silk Pie with a Pretzel Crust has become one of my go-to desserts for family gatherings. It’s always fun to see the surprised looks when I reveal the secret ingredient—silken tofu! This pie is incredibly easy to whip up, using just a few simple ingredients, yet it delivers a rich, decadent flavor that everyone loves.
The pretzel crust adds a delightful salty crunch that perfectly complements the smooth, creamy chocolate filling. It’s my favorite, but you can easily customize it to your liking. If you’re short on time, a store-bought vegan pie crust works great too. You can also switch things up by using an Oreo cookie crust (just swap the pretzels for crushed Oreos) or any other dried good that sounds delicious—I’d love to hear your ideas in the comments!
For an even lighter treat, skip the crust altogether and serve the chocolate silk filling on its own as a mousse. Just spoon it into individual dishes and let everyone enjoy a guilt-free indulgence.
Feel free to top your pie or mousse with a dusting of cocoa powder, crushed pretzels, whipped cream, or whatever else sparks your creativity. This dessert is as versatile as it is delicious, so have fun with it!
Ingredients
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For the Pretzel Crust:
- 2 cups vegan pretzels (crushed into fine crumbs)
- 1/4 cup coconut oil (melted) or vegan butter
- 2-3 tablespoons maple syrup or agave syrup
For the Chocolate Silk Filling:
- 1 box silken tofu (about 12-14 oz)
- 1/4 cup dark chocolate chips (dairy-free)
- 2 scoops peanut butter powder (you can use real peanut butter if preferred, I use the powder to lower the calories/fats)
- 1/4 to 1/2 cup coconut milk (add gradually to desired consistency)
Recipe
Helpful Tips for Vegan Chocolate Peanut Butter Silk Pie
- Crust substitutions: If you want to switch up the crust, try using crushed graham crackers or Oreos for a sweeter base. The Oreo option pairs especially well with the chocolate filling for a double-chocolate treat.
- Sweetness control: If you like a sweeter filling, add a tablespoon of maple syrup or agave to the chocolate mixture when blending. Taste as you go to find your perfect sweetness level without overpowering the balance.
- Filling variations: For a different flavor, swap peanut butter powder for almond or hazelnut butter. These variations add depth to the silk filling. If using real nut butter instead of powder, keep in mind the texture will be slightly thicker.
- Storage tips: This pie holds up well in the fridge for up to 4 days, making it great for prep. It also freezes beautifully—just thaw it in the fridge before serving for a no-fuss dessert option.
- Serving suggestions: Add a finishing touch with coconut whipped cream, crushed pretzels, or a drizzle of melted vegan chocolate. For a more indulgent twist, swirl in some peanut butter on top before chilling.
Step by Step Instructions
Preheat Oven: Preheat your oven to 350°F (175°C).
Making the Pretzel Crust
Prepare the Crust
Crush the pretzels into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
In a mixing bowl, combine the pretzel crumbs, melted coconut oil or vegan butter, and maple syrup. Mix until the crumbs are well-coated and the mixture sticks together when pressed.
Form the Crust
Press the pretzel mixture into the bottom and up the sides of a 9-inch pie dish. Make sure to press it down firmly to create an even layer.
Bake
Bake the crust in the preheated oven for about 8-10 minutes, or until it’s slightly golden. Remove from the oven and let it cool completely before adding the filling.
Making the Chocolate Silk Filling
Melt the Chocolate
In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips until smooth. If using the microwave, do this in 20-30 second intervals, stirring between each until fully melted.
Blend the Filling
In a blender or food processor, add the silken tofu, melted chocolate, peanut butter powder, and 1/4 cup of coconut milk. Blend until smooth and creamy. If the mixture is too thick, gradually add more coconut milk until you reach your desired consistency.
Fill the Pie
Pour the blended chocolate silk filling into the cooled pretzel crust. Smooth the top with a spatula.
Chill
Refrigerate the pie for at least 4 hours, or until the filling is firm and set.
Serving
Optional Toppings: Before serving, you can top the pie with vegan whipped cream, crushed pretzels, or a drizzle of melted chocolate.
Did you make this recipe? How did it turn out? Let me know in the comments or feel free to drop any questions!
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