Kristi Whitley

Healthy Living

French Silk Chocolate Peanut Butter Pie In A Jar
from Kristi Whitley

PREP TIME: 1 hr 5 min
COOK TIME: 5 min


• 1 1/2 cups Granola
• 1/3 cup Dry roasted peanuts


• 16 oz soft silken tofu, drained
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup Cream Cheese, vegan
• 1/2 cup Peanut butter

• 2/3 cup 72% cocoa chips
• 2 Tbsp Vegan butter
• 1/4 cup Almond milk

• Coconut whipped cream

1. Put granola and peanuts in blender and blend into meal.

2. Spoon 1 heaping tablespoon into 8 jars or serving dishes. Lightly tamp down the crumbs for better presentation.

3. Place chocolate chips, milk, and butter into a microwave safe bowl. Microwave for 30 sec. Stir. Microwave for 20 seconds. Stir. Continue heating and stirring until chips are melted.

4. To a high-speed blender, add drained silken tofu, maple syrup, cream cheese, peanut butter, and melted chocolate chips. Blend until smooth and well combined, about 30 seconds.

5. Taste and adjust, adding more maple syrup for sweetness if needed. Divide between individual serving cups or 1/2 pint mason jars or transfer to one large container. Chill (covered or uncovered is fine) for at least 1 hour and up to overnight, until fully chilled and set. To serve, enjoy as is or top with coconut whipped cream and/or fresh berries (both optional).

6. Keeps covered in the refrigerator for 2-3 days. It should also freeze well!

Can also use 72% cocoa bar cut into pieces.