This richly flavored no-bake vegan chocolate peanut butter pie is a luscious high-protein dessert created by Robin Robertson. Bonus — it’s gluten-free.
Robin says of this recipe: “The addition of almond flour and tofu (plus the peanuts and peanut butter, of course) provide a wealth of protein to this decadent treat. If you prefer a firm fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator.”
A protein-rich vegan repertoire — even desserts!
Robin writes in the introduction to Plant Protein Revolution (Harvard Common Press, 2020), “Ever since I started eating a plant-based diet (more than thirty years ago), the first question I am asked is “Where do you get your protein?”
As a longtime vegan myself, I can back that up. And while it’s puzzling that this question just won’t go away, Robin knows, as I do, that it’s an opportunity to educate others. Fortunately, the answer is wide-ranging and, as this beautiful book proves, delicious.
Plant Protein Revolution shows how easy it is to create protein-rich dishes with the foundational foods of the plant-based diet — legumes, grains, nuts, seeds, soy foods, and even some fruits and vegetables.
And they’re incorporated into every meal of the day, so no one needs calculators or slide rules to figure out protein needs — in a mostly whole foods approach, it quickly adds up over the course of a day’s meals to fulfill requirements.
Even dessert can provide a hefty serving of protein, like this luscious chocolate peanut butter pie, with 12 grams of protein per serving. I was excited to see this recipe, because it’s made with ingredients I always have on hand. And knowing Robin’s approach, I knew it would be foolproof to make and incredible to eat. So I made it at once … and I was right. All I (and my family) could say is “Wow!”
Recipe is from The Plant Protein Revolution Cookbook : Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients by Robin Robertson ©2020 Harvard Common Press. Reprinted by permission.
Here are more sweet and savory peanut butter recipes.
The Plant Protein Revolution Cookbook by Robin Robertson
is available wherever books are sold
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1 tablespoon neutral-tasting vegetable oil, such as avocado oil, plus more as needed
- 1 cup vegan semi-sweet chocolate chips, melted
- 12-ounce package firm silken tofu, drained
- 1 cup creamy natural peanut butter
- 1/3 cup pure maple syrup
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 1/2 cup vegan dark chocolate chips
- 1/2 teaspoon neutral-tasting vegetable oil, such as avocado oil
- 1/4 cup crushed unsalted dry roasted peanuts
- Line a 9-inch springform pan with parchment paper.
- To make the crust: In a food processor, combine the flour, cocoa powder, maple syrup, and oil. Blend until crumbly and well mixed. If the mixture doesn’t hold together when pinched between your fingers, add up to 1 tablespoon additional oil.
- Use your fingers to press the mixture evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling.
- To make the filling: Place the chocolate chips for the filling in a microwave-safe bowl. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted. Transfer to a food processor along with the remaining filling ingredients and process until completely smooth.
- Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm.
- To make the drizzle: In a microwave-safe bowl, combine the chocolate chips for the drizzle with the oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted.
- Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Variation: Try swapping out the peanut butter and peanuts for almond butter and crushed almonds.
More about The Plant Protein Revolution Cookbook
Discover 100 fantastic recipes that deliver ample amounts of entirely plant-based protein!
In this sumptuous and authoritative cookbook full of delectable protein-packed recipes, best-selling vegan author Robin Robertson shatters the stubborn myth that it’s hard to get enough protein on a plant-based diet.
The Plant Protein Revolution Cookbook (Harvard Common Press | 2020 | $26.99 U.S.) serves up 100 fantastic recipes that deliver ample amounts of entirely plant-based protein, along with a host of other nutrients and a whole lot of big, bold, substantial flavors that anyone, vegan or not, can enjoy.
From snacks and appetizers to delicious soups, stews, salads, and sides, and on to dozens of robust main courses like Tamari-Seared Tofu with Asian Salsa Verde, Couscous with Cranberries and Pistachios, and Country Vegetable Cassoulet, The Plant Protein Revolution Cookbook packs loads of tasty nutrients onto every page.
Chapters on plant-protein smoothies, shakes, and juices; breakfasts; and protein-rich sweets and treats make this a book you can use all day, any day.
About Robin Robertson
Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation magazine, and Better Nutrition.
She has written numerous cookbooks, including the best-selling titles Fresh from the Vegan Slow Cooker, Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia. Visit her at robinrobertson.com.
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