Healthy Peanut Butter Chocolate Crunch Pie | Desserts With Benefits

Healthy Peanut Butter Chocolate Crunch Pie

This Healthy Peanut Butter Chocolate Crunch Pie has got a thick, rich, and absolutely delicious peanut butter filling atop a crunchy and decadent chocolate base.

It doesn’t require any baking, and it’s secretly low sugar, high protein, high fiber, gluten free, dairy free, and vegan too!  This healthy dessert recipe is magic in a slice.

This Peanut Butter Chocolate Crunch Pie is seriously indulgent.  One bite and you’ll think it’s full of sugar, packed with calories, and without a single ounce of nutrition.  Even I thought that as I took a bite.  And another.  And another.  And another.  It’s too good to stop at one.  Aaaand I may be talking about slices, not bites.

The filling is seriously SO rich and creamy, and the crust adds the perfect amount of crunch in every bite, thanks to dark chocolate and crispy brown rice cereal.

I wouldn’t be mad if this pie was my breakfast for the next MONTH.  It’s rich and sweet and decadent and filling.  It’s ultimate perfection.

Healthy Peanut Butter Chocolate Crunch Pie (no bake, low sugar, high protein, gluten free, dairy free, vegan)

This Healthy Peanut Butter Chocolate Crunch Pie has got a thick, rich, and delicious peanut butter filling atop a crunchy, chocolatey base. And it’s all no-bake, low sugar, high protein, high fiber, gluten free, dairy free, and vegan. This healthy dessert recipe is magic in a slice! Healthy Dessert Recipes at Desserts with Benefits
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Healthy Peanut Butter Chocolate Crunch Pie

Servings: 1 6" pie
Prep Time: 1 hr
Total Time: 1 hr
This Healthy Peanut Butter Chocolate Crunch Pie has got a thick, rich, and absolutely delicious peanut butter filling atop a crunchy and decadent chocolate base.

Ingredients

Crust:

  • 2 cups Crispy Brown Rice Cereal (I used Erewhon®)
  • 4 oz 70% Cacao Dark Chocolate (melted)

Filling:

  • one 14oz container Organic Extra Firm Tofu
  • cups Unsweetened Vanilla Almond Milk
  • 2 tsp Vanilla Extract
  • 2 tsp Liquid Stevia Extract
  • ¼ tsp Salt
  • 360g (3 cups) Peanut Flour (for a lighter filling, use 330g/2¾ cups)

Instructions

For the Crust:

  • Place a sheet of parchment paper on top of a 6" springform pan's base, then enclose the springform band onto the base.
  • In a medium-sized bowl, add the crispy brown rice cereal and pour the melted chocolate on top.  Stir together until evenly mixed through.  Scoop the mixture into the prepared springform pan and spread it out.  Tap the pan on the counter a few times.  Refrigerate while you make the filling.

For the Filling:

  • Gently rinse the tofu, then place it on a wire cooling rack set over a few paper towels.  With a few more paper towels, gently press on the tofu to squeeze out the liquid.  Press until the tofu splits and it seems like no more liquid is coming out.  My block of tofu weighed 372g after pressing.
  • Add the pressed tofu into a high-speed blender, along with the almond milk, vanilla extract, stevia extract, and salt.  Puree until completely smooth and creamy.
  • Add 1 cup of the peanut flour and blend until smooth.  Add another 1 cup of peanut flour to the blender and blend again.  Add the last 1 cup of peanut flour to blender and blend one last time.  Scrape down the sides of the blender to make sure everything is incorporated, and give it another blend for good measure.
  • Scoop the thick peanut butter filling onto the crust and spread it out.  Tap the pan on the counter a few times to make sure it's level and to get rid of any possible air pockets.  Cover and refrigerate overnight.
  • Run a mini offset spatula around the edges of the springform pan to loosen it from the pan and remove the springform band.  Slice and serve along with roasted peanuts and crispy brown rice cereal!
Nutrition Facts
Healthy Peanut Butter Chocolate Crunch Pie
Amount Per Serving (1 serving = 1/10th of pie)
Calories 270 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3.5g 18%
Sodium 125mg 5%
Total Carbohydrates 16g 5%
Dietary Fiber 7g 28%
Sugars 5g
Protein 25g 50%
Calcium 15%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Pie
Keyword: Chocolate, Dairy Free, Gluten Free, High Protein, Vegan

FOR REAL?!?  A super tall and decadent slice of chocolate-peanut butter goodness has just 270 calories and 5g of sugar?  Plus a whopping 7g of fiber and an astounding 25g of protein??

DEAL.  DONE.  YES.  I’LL TAKE IT.

Another great thing about this Healthy Peanut Butter Chocolate Crunch Pie?  It’s very easy to make (no baking required!), and very VERY worth it.

10/10 would recommend this pie.  You 100% absolutely HAVE to make it!

Healthy Peanut Butter Chocolate Crunch Pie (no bake, low sugar, high protein, gluten free, dairy free, vegan)

Enjoy!

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– Jess

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18 comments on “Healthy Peanut Butter Chocolate Crunch Pie”

  1. This pie looks like heaven!  Peanut butter and chocolate are GOLDEN together.  This pb mousse filling looks so fluffy and airy, almost like a cloud!  Mmmmm:)

  2. So… would you still consider it healthy if one ate a whole pie by herself? Asking for a friend…

  3. Oh my goodness! This looks so decadent…I’m so surprised about the tofu. Definitely need to try it out.

    Kathryn

  4. This looks SO good! And I normally don’t do tofu but I might just have to make an exception for myself. My 40th birthday is coming up and I might just have to make it for myself.

  5. omg, that looks absolutely delicious!! i will definitely make this. question though…do you think this would work with almond butter (or any other nut butter)? seriously though, it looks so creamy!

    • The recipe doesn’t call for any nut butter, but I suppose you can try adding some almond butter to the filling? The peanut flour is a crucial ingredient here so I just wanna make sure you don’t omit it 🙂
      Hope you like the recipe!

      • oh, silly me…i read flour but typed butter lol. sorry. love the peanut-chocolate combination! a similar question though – do you think another flour would work (almond, hazelnut, cashew, etc.)? either way, i can’t wait to try this!

      • Unfortunately, peanut flour isn’t like other nut flours — it is VERY absorbent. Plus, peanuts are pretty strong in flavor so they can cover up the taste of the tofu. I doubt almond flour or cashew flour would mask the tofu :/

  6. Can the peanut flour be substituted for anything else? I’ve never seen it in Australia?

  7. Hi Jess, have a soy allergy here. Can the tofu be subbed with cream cheese?

  8. Pingback: Healthy Peanut Butter Pie (Vegan, Gluten-Free, Low-Fat, Low-Carb, Sugar-Free, High Protein!) | VegAnnie

  9. I absolutely must give this a try!! Did you use silken tofu or just regular tofu which has a harder more crumby consistency?

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