Peanut Crusted Chocolate Fudge Pie:
I cannot express the love I have for this Peanut Crusted Chocolate Fudge Pie that I’m sharing today. I began developing this recipe several weeks ago, with one goal, to make a tofu cheesecake. This recipe obviously didn’t turn out to be a cheesecake, but it became something even more delicious than I had planned to create. The chocolate fudge filling is super decadent and smooth while having a crunchy peanuty crust, along with a generous amount of heavenly coconut whipped cream. I wish I had a piece right now as I write this blog post! I ate way too much of this pie last week!
Most of all, I love this pie because of all the clean, healthy ingredients in it. Although tofu is a bit controversial, but I believe it is okey to eat in moderation.
This weekend I traveled to New York on my school’s senior trip, followed by graduation last night. I cannot believe that after four long years of juggling school and Youtube, I’ve actually made it! I am extremely excited for the upcoming months because I will be able to devote all of my time to creating Youtube videos and growing my brand. This may sound boring to some people, but I cannot wait for the next couple of months! I’m going to have a blast and be more productive than ever!
This Peanut Crusted Chocolate Fudge Pie is:
EASY TO MAKE
I can think of a ton more words to describe this pie, but I think you’ve got to try it for yourself to truly understand! So, here is the recipe!
Check out the video tutorial here: https://youtu.be/TItX5lczdpcPrint
Peanut Crusted Chocolate Fudge Pie
- Prep Time: 40 min
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 12-15 servings
- Category: Baking, Healthy, Pie
- 3/4 cup salted roasted peanuts
- 1 3/4 cups rolled oats (I use gluten free version)
- 1/4 teaspoon salt
- 1/4 cup peanut butter, melted
- 2 tablespoons maple syrup or agave nectar
- 1 to 5 teaspoons water
- Juice of 1 lemon
- 1, 12 oz block firm tofu, drained and pressed with paper towel for ten minutes
- 3/4 cup almond milk
- 1/2 cup coconut sugar (or regular sugar)
- 1/2 cup agave nectar or maple syrup
- 2 teaspoons vanilla extract
- 1 flax egg (recipe in notes below)
- 1 1/2 cups melted chocolate chips or chopped chocolate bar
- 9 oz. Coconut Whipped Cream (I recommend using So Delicious CocoWhip Cream)
- shredded chocolate or mini chocolate chips, to garnish
- crushed peanuts, to garnish
Make the Crust:
- Preheat the oven to 350℉. Line a 9-inch circle pan with parchment paper and grease with non-stick cooking spray. Set aside.
- In a food processor, combine peanuts, oats, and salt. Pulse on high speed until it resembles fine crumbs.
- Add in the melted peanut butter and maple syrup. Pulse again.
- Add 1 tablespoon of water at a time, pulsing in between each addition, until the mixture resembles a dough and holds together.
- Transfer the crust mixture to the prepared pan and spread it out evenly along the bottom and sides of the pan. Use a mason jar or glass cup to pack the crust into the pan.
- Bake for 10-12 minutes, then cool for at least 15 minutes before adding the filling.
Make the Filling:
- Wash out the food processor bowl.
- To the food processor, add the tofu, lemon juice, and almond milk. Pulse on high speed until the mixture is smooth.
- Pour the blended tofu mixture into a large bowl. To the bowl, add the coconut sugar, maple syrup (or agave nectar), vanilla extract, and the flax egg. Whisk to combine.
- In a smaller bowl, melt the chocolate in the microwave for 25-second intervals until fully melted. Mix the chocolate every 25 seconds as well. Once the chocolate is melted, pour it into the tofu batter and whisk to combine.
- Pour the batter into the baked crust.
- Create a Water Bath: Cover the bottom and sides of the pan with a generous amount of aluminum foil. Place the pan into a larger circle pan (I recommend 12”) and pour water into the pan.
- Bake at 350℉ for 45-60 minutes. The filling should be slightly jiggly in the center. Turn the oven off and allow the pie to sit in the oven for another thirty minutes.
- Remove the pie from the oven and allow to cool for at least 2 hours. Cover the pan and place the pie into the fridge for 4 hours or best overnight.
- Then, top with coconut whipped cream, shredded chocolate, and chopped peanuts.
Flax Egg Recipe
2 1/2 tablespoons water + 1 tablespoon ground flax seed. Mix together and let sit for 10 minutes.
More Summer Recipes!!