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.

one 6" pie

Healthy Peanut Butter Chocolate Crunch Pie

Prep Time: 1 hour

Cook Time: 0 minutes

Total Time: 1 hour

Fat per serving: 12

Calories per serving: 270

Ingredients:

Crust:
  • 2 cups Crispy Brown Rice Cereal (I used Erewhon®)
  • 4oz 70% Cacao Dark Chocolate, melted
Filling:
  • one 14oz container Organic Extra Firm Tofu
  • 1¾ cups Unsweetened Vanilla Almond Milk
  • 2 tsp Vanilla Extract
  • 2 tsp Stevia Extract
  • ¼ tsp Salt
  • 360g (3 cups) Peanut Flour (for a lighter filling, use 330g/2¾ cups)

Directions:

For the Crust:
  1. Place a sheet of parchment paper on top of a 6″ springform pan’s base, then enclose the springform band onto the base.
  2. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
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Here is the recipe’s nutrition label:

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!

Enjoy!

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– Jess

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