Chocolate Protein Power Pie
Silky smooth, chocolatey, and dangerously decadent, this chocolate pie will be your new favorite dessert! Not only is this pie crazy delicious, but it also packs a serious punch of plant-based protein: 9 grams per slice! This chocolate protein power pie is perfect for an indulgent treat after a workout, or is even great to serve at your next family get-together!
Ingredients
Chocolate Graham Cracker Crust
- 12 full-size graham crackers 1 1/2 cups cracker crumbs
- 3 tbsp unsweetened cocoa powder
- 1/4 cup white granulated sugar
- 6 tbsp unsalted butter, melted
Chocolate Pie Filling
- 16 oz silken tofu drained
- 1 1/2 cups chocolate chips, melted
- 1/3 cup creamy peanut butter
- 1/4 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 1 tsp instant coffee powder optional
- 1/4 tsp salt
Instructions
For the Chocolate Graham Cracker Crust:
- Preheat your oven to 350 °F.In a food processor, pulse the graham crackers, cocoa powder and sugar together until the crackers are broken into coarse crumbs. Add the melted butter and pulse until the mixture resembles wet sand. Press the mixture into a 9 inch pie dish and bake for 10 minutes. Allow to cool while you make the pie filling.
For the Chocolate Pie Filling:
- To your food processor, add the silken tofu, melted chocolate chips, peanut butter, cocoa powder, vanilla extract, instant coffee powder and salt. Process for 1-2 minutes, scraping down the sides as needed until the mixture is smooth. Spread the filling into your prepared pie crust and refrigerate the pie for at least 3 hours until it is firm enough to slice. If desired, top with chocolate chips and whipped cream before serving.
Notes
*Store leftover pie in the fridge for up to three days. I do not recommend freezing it.
**This pie can definitely be vegan! Just use plant-based butter in the crust, and vegan chocolate in the filling and you're good to go :)