I was fortunate enough to spend some time with my boy and a few of his friends for a relaxing weekend and these were the perfect no fuss treat. Although these peanut butter pies melt quickly, the eating to melting time wasn’t even a problem in this case. Hand people a bunch of frozen chocolate peanut butter pies and they will make like the beer in the house last weekend and disappear. I was hesitant to mention that these were vegan, but it didn’t seem like anyone cared nonetheless. The flavor is inspired by my grandma’s chocolate honey pie, so I knew adding the crust and peanut butter layer was perfect.
I had one question of “What is the top layer made of?” and I replied with “Some chocolate…and stuff!”. If I even uttered the sinister word “tofu” in a house full of twenty something men I might just be given looks of “Um you are feeding me WHAT?!” Betrayal. You and I know that tofu is perfectly acceptable and downright delicious, but tell that to the boys gulping down chicken wings. They are better off not knowing that this dessert realllly isn’t that bad for them.
It’s all about balance, right? Beer in one hand, one of these peanut butter pies in another.
- For the pretzel layer:
- 2 cups pretzels
- 1 teaspoon vanilla
- 1/3–1/2 cup almond milk (or other non dairy milk)
- For the peanut butter layer:
- 1 cup peanut butter (crunchy or smooth, your choice)
- For the chocolate layer:
- 12 oz . silken tofu
- 1 cup chocolate chips (melted)
- 2 tablespoons honey or agave nectar
- Preheat oven to 400 F. Grease muffin tin and set aside.
- Place pretzels and vanilla in the bowl of a food processor or blender. Blend on high until pretzels have formed a medium grade crumb. Some chunks should be left but most of the pretzels should be ground up.
- Gradually stream almond milk into pretzel mixture while food processor is running on low. Add by the tablespoon until dough is formed.
- Press pretzel mixture into individual muffin tins, covering the bottom of each cup. Bake for 10-15 minutes, or until crisp.
- To prepare the chocolate layer: In the bowl of a clean blender or food processor, blend the silken tofu for 30-45 seconds, or until smooth and creamy. Add in melted chocolate chips, scraping down sides of the bowl until both ingredients are blended. Add honey or agave and blend into mixture.
- Once pretzel layers have baked, remove muffin tin from oven. Place one tablespoon peanut butter (or less, but why??) on top of each pretzel layer. The peanut butter will melt slightly and form to the pretzel crust. Spoon about 2 tablespoons of the chocolate mixture into each cup.
- Place in freezer for at least 4 hours, or until pies are frozen.
- Will last in sealed container for up to a week.
- Yields 12 pies