Protein PACK Peanut Butter Pie (that's right I said PIE!)
Prep Time: 20 minutes. Start to Finish: 1 hour and 40 minutes. Serves: 8
Crust Ingredients:
1 ½ cups finely ground almonds, almond meal or almond flour
¼ cup coconut oil, non-hydrogenated shortening, unsalted butter or unsalted vegan butter
1 Tablespoon coconut sugar (Sucanat or organic cane sugar) (optional)
1 ½ cups finely ground almonds, almond meal or almond flour
¼ cup coconut oil, non-hydrogenated shortening, unsalted butter or unsalted vegan butter
1 Tablespoon coconut sugar (Sucanat or organic cane sugar) (optional)
Ingredients for Filling and Topping:
1 package (14 – 16 oz) *soft or silken tofu (see below for instructions using a firm tofu)
1 cup Natural peanut butter (smooth or crunchy)
1 scoop vanilla Shakeology (or casein, pea or rice powder)
2 Tablespoons coconut sugar (Sucanat, organic cane sugar or honey) OR 1 Tablespoon agave
¼ cup milk (of your choosing - for the topping)
2/3 - 3/4 cup dark chocolate or semi-sweet chocolate chips (also for the topping)
1 package (14 – 16 oz) *soft or silken tofu (see below for instructions using a firm tofu)
1 cup Natural peanut butter (smooth or crunchy)
1 scoop vanilla Shakeology (or casein, pea or rice powder)
2 Tablespoons coconut sugar (Sucanat, organic cane sugar or honey) OR 1 Tablespoon agave
¼ cup milk (of your choosing - for the topping)
2/3 - 3/4 cup dark chocolate or semi-sweet chocolate chips (also for the topping)
Directions:
Preheat oven to 325 degrees Fahrenheit. Spray 8” or 9” pie pan. Prepare crust by pulsing almonds in a food processor until finely ground and measure again to make sure you have the correct amount. Or use almond meal or almond flour. Add sugar and coconut oil/butter and mix with the back of a fork, working the oil/butter through the ground almonds. Press into pie pan (I use the tips of my fingers). Bake for 15 minutes. Set aside on a rack to cool while you prepare the filling.
Drain the tofu in a strainer, pressing down to release the water. Measure peanut butter, protein powder and coconut sugar directly into blender or standing mixer with drained tofu and blend until smooth and creamy. Scoop into prepared crust. Be careful not to press too hard or you will crack the crust. Smooth and level the mixture with a spatula dipped in warm water. On the stove, slowly heat up milk and chocolate stirring constantly until the chocolate is glossy and smooth. Pour over the top of the filling and spread all the way to the edges with a spatula. Place the pie in the freezer for 1 hour.
Slice and devour! If you manage not to eat the whole thing (which I don't really think you'll be able to do since it's SO filling), keep it covered and refrigerated.
* I have made my pie with firm firm tofu, though the recipe called for soft, however, when doing so you will need add 1/4 cup milk (of your choosing) to the filling ingredients. Also, make sure to mix/blend well so you don't wind up with little chunks of tofu in your pie.
Preheat oven to 325 degrees Fahrenheit. Spray 8” or 9” pie pan. Prepare crust by pulsing almonds in a food processor until finely ground and measure again to make sure you have the correct amount. Or use almond meal or almond flour. Add sugar and coconut oil/butter and mix with the back of a fork, working the oil/butter through the ground almonds. Press into pie pan (I use the tips of my fingers). Bake for 15 minutes. Set aside on a rack to cool while you prepare the filling.
Drain the tofu in a strainer, pressing down to release the water. Measure peanut butter, protein powder and coconut sugar directly into blender or standing mixer with drained tofu and blend until smooth and creamy. Scoop into prepared crust. Be careful not to press too hard or you will crack the crust. Smooth and level the mixture with a spatula dipped in warm water. On the stove, slowly heat up milk and chocolate stirring constantly until the chocolate is glossy and smooth. Pour over the top of the filling and spread all the way to the edges with a spatula. Place the pie in the freezer for 1 hour.
Slice and devour! If you manage not to eat the whole thing (which I don't really think you'll be able to do since it's SO filling), keep it covered and refrigerated.
* I have made my pie with firm firm tofu, though the recipe called for soft, however, when doing so you will need add 1/4 cup milk (of your choosing) to the filling ingredients. Also, make sure to mix/blend well so you don't wind up with little chunks of tofu in your pie.
No comments:
Post a Comment