Peanut Butter Pie


Place about 3 cups of corn flakes, 1 cup of walnuts or roasted almonds, a few dates (Chopped), a pinch of salt and 1 cup of honey and or sweetener of your choice into a food processor and blended until all ingredients create crumble crust. The sweetener and dates will cause it to stick together. Put the crust contents into a pie pan, spread out with your fingers into the entire bottom of the pan and the sides are covered. Once spread out, place crust in the fridge until Peanut Butter pie mixture is ready to pour in. I like to use this for many of my No-Bake pies.


1 lb. Silken Tofu                              1/4 tsp. Vanilla

1/2 c. Peanut Butter                        1/8 tsp. salt

1/2 c. Honey                                      1/4 c. Soy Milk or Almond Milk

3  Chopped dates (Optional)          1 Tbsp Carob Powder (Optional)


Place all ingredients into a blender and should come out smooth. Afterwards, pour into a pre-baked pie shell and freeze. Remove from freezer after about 15-20 min before serving. Sprinkle Carob powder over the top of the pie for a garnish and enhanced flavor. I add the chopped dates because I love a little bit in my pie, but you can always leave them out for a more smooth and delicate texture.

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