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Peanut Butter Pie Dairy Free

Dairy Free Frozen Peanut Butter Pie

Adapted from Nasoya
5 from 1 vote
Course Dessert
Servings 8
Calories 530 kcal

Ingredients
  

  • 1 pkg of Silken Tofu such as Nasoya NON-GMO
  • 3/4 cups peanut butter
  • 1/2 cup maple syrup or raw honey
  • 1/4 cup expeller pressed canola oil or coconut oil*
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 9- inch pie shell or choice baked (vegan and/or gf)
  • Vegan Dark chocolate shavings or curls or raw cacao nibs (optional)

Instructions
 

  • Place all of the ingredients into your blender jar.
  • For Blendtec: Run the BATTERS cycle or blend on a Medium to Medium-Low speed until smooth and creamy, about 30 seconds.
  • For Vitamix and other variable speed blenders: Starting on Variable Speed 1/LOW, turn the machine on and slowly increase to Variable Speed 10/HIGH until the mixture is smooth and creamy, about 30 seconds.
  • Pour mixture into your pie shell. Decorate with chocolate shavings, curls or nibs if you wish.
  • Freeze for at least two hours. Before serving, let thaw for about 10 minutes.
  • Makes 6-10 servings.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes

Notes

Nutrition notes do not include pie crust and are for 8 servings. Our testers made the slices smaller so served 10 to 12 b/c this delicious pie was so rich!
*If using coconut oil, increase peanut butter amount by 1/4 cup

Nutrition

Serving: 1gCalories: 530kcalCarbohydrates: 47gProtein: 13gFat: 34gSodium: 250mgFiber: 2g
Tried this recipe?Let us know how it was!