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.
Frozen Chocolate Peanut Butter Pies
Ingredients
- 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
Instructions
- 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
Oh My Veggies (@ohmyveggies) says
I’m just going to gaze lovingly at these photos for a few minutes. That’s not creepy, is it? I am SO going to make these! Soon!
The Frosted Vegan says
No way is that creepy, it’s a compliment! : )
Lindsay @ VeganYumminess says
“Chocolate and ……..stuff! ” LOLOLOLOLOL! You crack me up, Abby! 🙂 These look downright delicious. I think that if I was a carnivore, I wouldn’t care if there was tofu in it or not, these look amazing.
The Frosted Vegan says
Haha, I just know if I told them there was tofu in them they would not respond well!! : )
Jeannette says
These do look yummy, and easy to make. There is a typo in step 6 — “Once pretzel layers have baked, remove muffin tin from oven. Place one tablespoon (or less, but why??) on top of each pretzel layer.” — “peanut butter” should follow “tablespoon” 🙂
The Frosted Vegan says
Thank you for catching that! Fixing it now!
inredningsvis.se says
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have a great weekend dear
LOVE Maria at inredningsvis.se
(sweden)
Alexis @ Hummusapien says
These look to die for!! I love the use of tofu…such a fun hidden ingredient 🙂
sweetphi says
Oh my goodness, these look AMAZING! I can’t wait to try them!
The Frosted Vegan says
Thank you! I see you a fellow Milwaukee blogger!
Caitlin says
I’d be shocked if someone was able to make these last an entire week! These look fantastic!
The Frosted Vegan says
They sure didn’t last that long around our house 🙂
Lauren Nolan (@lakeshore_lady) says
My mouth is watering. I need to make these ASAP!
xo,
lake shore lady
Averie @ Averie Cooks says
Saw Kiersten just link these. They look SO GOOD! and so refreshing on a hot day!
The Frosted Vegan says
Thanks Averie : ) Excited you stopped by!
kristi says
is there something you could substitue for the tofu? (have a good friend who I want to make these for but she has soy intolerant baby she is nursing
The Frosted Vegan says
Non-dairy milk could work, but would result in a creamier and softer texture. Otherwise, soaked cashews could work as well!
kim says
quick question – did you use mini muffin tins?
The Frosted Vegan says
I used regular muffin tins, but mini would work fine as well.
kim says
Ok. Maybe 2 questions…. do you store them in the freezer for up to a week? Can’t wait to make these!
The Frosted Vegan says
Hi Kim, yes, I would say they would last in the freezer for a week or so, if you can keep them around that long!
Jackie at Vegan Yack Attack says
Ah! I’m drooling at the thought of these being anywhere near me. Chocolate and Peanut butter? Best pairing in the world as far as I’m concerned!
The Frosted Vegan says
Best EVER, right?! Sometimes I have to rein myself in so there isn’t just a “chocolate and peanut butter” category on here!
rogue1 says
What firmness of silken tofu did you use, soft or firm?
The Frosted Vegan says
I used soft, it helps create the ice cream/pie like texture.
The Muse says
Ok I made these, but once I took them from the freezer. They started melting and didn’t hold the form. I wonder if I used too much tofu? I mean the taste was awesome, but the consistency on top was more like ice cream?
The Frosted Vegan says
I know exactly the problem you are referring to. The tops do tend to melt if they are not completley frozen or are left out too long, but a little more chocolate may help keep the tops firmer. Hope this helps!
L.M. says
I just made them. They are out of this world! I sent the link to two other people and told them that they must make this now!
The Frosted Vegan says
Thank you! So happy you loved them enough to pass them on : )
mcfredette says
Can you use natural PB for these? Or should you use “peanut blubber” (as my sister calls it) ie Jif, Skippy, etc? The recipe looks delish! My kids are looking forward to them (without knowing all the ingredients).
The Frosted Vegan says
I would say natural peanut butter would work well too!
Christine @ Gotta Eat Green says
These pies are sooooo good! I made them the other day and they went FAST!
The Frosted Vegan says
So happy you liked them!!
Maryjean says
Tofu and I don’t get along. Would you recommend a substitute?
The Frosted Vegan says
Hi Maryjean! You could try using frozen bananas (it will have a banana flavor) or using a cashew cream as a base. Hope this helps : )
Emma {Emma's Little Kitchen} says
Oooh these looks like such a treat! How long do they keep for?
The Frosted Vegan says
I would say about a week in the freezer : )
Heidi says
Could dates be used as a substitute for the dates?
The Frosted Vegan says
Hi Heidi, I’m not sure if I understand your question?
Lauren says
Do you use salted or unsalted pretzels?
Heart of a Baker says
Salted!