These easy to make, vegan Peanut Butter Pies are the perfect single serving version of the ultimate peanut butter lovers dessert! They are naturally sweetened, high in plant-based protein, and taste like the real thing….all in a marvelously mini package.
Last month I teased you with my 3 Ingredient Peanut Butter Pie Dip!
It was pretty epic and a lot of you who made it said it was your new favorite treat/indulgence/sweet snack. Well today, I might just top that. 😉
Did you know November is National Peanut Butter Lovers Month?! I am peanut butter obsessed so this month was MADE for me. All month-long I am going to be sharing my most peanut butter-filled recipes to celebrate…so get ready for some major YUMS.
Sure I pretty much will eat ANY nut butter, but peanut butter has a special place in my heart. It’s a classic. Good on its own, good as a topping, and ESPECIALLY good in desserts. I am proving that today by sharing my version of my FAVORITE childhood dessert. As I mentioned in my PB Pie Dip post, my grandma’s Peanut Butter Pie with Oreo Cookie Crust will forever and always be my all time favorite treat.
I request it over birthday cake, holiday pies, and even her homemade cookies. It’s just THAT good. When I had a craving for it the other day, I thought it was time I tried my hand at making my own version of it…and maybe even health-ing it up a bit? You know I am all about adding some better nutrition to classic recipes!
So that’s what I did. I took stock of what I had in my refrigerator and pantry and went to work. Luckily, I had some of my FAVORITE tofu on hand, House Foods Premium Soft Tofu, so I knew I could perfect the pie filling.
My grandma’s original recipe calls for tons of cream cheese and other high fat dairy products. In my recipe, House Foods Tofu does the job of creating a lusciously creamy and rich tasting pie filling without tons of fat and with a HIGH amount of plant-based protein. I love using their products to make healthy versions of traditional desserts.
Anyways, back to this amazing creation! Once I had the filling perfected (as seen in my DIP post!), it was time to tackle the crust. Little did I know, Oreo’s are VEGAN!! Wahoo! So no need for a substitution there.
With the crusts made and the filling mixed, I put the two together to create the most delicious dessert I’ve made to date. Friends, I am NOT lying when I say these mini pies might even be better than the original!
- For Filling:
- 12 ounces House Foods Premium Soft Tofu
- 1 cup natural creamy peanut butter (warm in the microwave to get it extra smooth and drippy)
- ¾ cup date sugar
- ¼ cup unsweetened soy milk
- 1 teaspoon vanilla bean powder
- For Crust:
- 10 oz chocolate sandwich cookies (I used Oreo’s)
- ½ cup vegan butter, melted
- Pulse chocolate cookies in a food processor until they form fine crumbs. Pour in melted vegan butter and pulse until fully combined. Press crust into 3 mini pie tins and freeze for 10 minutes while making the filling.
- Combine the tofu, peanut butter, date sugar, soy milk, and vanilla in a food processor or blender and blend until smooth.
- Spoon into the pie shell. Refrigerate at least 2 hours before serving. Drizzle with chocolate sauce and extra peanuts, if desired.
- Note: You will probably have a lot of excess filling...use it as a dip!
These mini pies are the perfect single serve dessert for you to treat yourself with during National Peanut Butter Lovers Month (or really ANY TIME of year!!). The combination of sweet, creamy peanut butter with chocolatey, crunchy cookies is TO DIE FOR. Plus, you can’t beat the fact that these have minimal ingredients, are low in sugar, TOTALLY VEGAN, and are so easy to make. They might even be easier than the original full-sized pies my grandma used to make.
Now the true test? To have my mom (who grew up eating my grandma’s pie!) and grandma herself try my creation! I specifically created this recipe to make 3 mini pies so we could try them all together. I was in love upon first bite, so was my mom…grandma took a little more convincing. She ended up declaring that the pies were ‘good’. In grandma speak…that is an A+++++ rating! She rarely eats desserts (or really food!) that’s not her own, so getting any sort of positive accolade from her was a total win.
Grandma, mom, and ME approved…you will LOVE these Mini Peanut Butter Pies with Chocolate Cookie Crusts! But I’ll warn you, they are QUITE addicting. I wouldn’t blame you if you ate all 3 mini pies by yourself. 😉
Are you a peanut butter lover like me?
What’s your favorite childhood dessert?
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