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Chocolate-Kissed Peanut Butter Pie

The Plant Protein Revolution Cookbook comes out in just four weeks. Let’s celebrate with something sweet from the book!

The Chocolate-Kissed Peanut Butter Pie is everything you could want in a dessert and more.  The “more” being PROTEIN, of course! Each small serving of this decadent confection contains 12 grams of plant protein.

This peanut butter pie is complemented by chocolate because: chocolate. The addition of almond flour and tofu (plus the peanuts and peanut butter, of course) provide a wealth of protein to this decadent treat. If you prefer a firm fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator.

While the book concentrates mostly on the savory side of plant protein, this recipe shows that there are some sweet treats in store as well.  Best of all, the recipes are all plant foods — no protein powders are called for in any of the recipes.

Have you pre-ordered your copy of The Plant-Protein Revolution Cookbook yet? Do it now and get bonus recipes. If you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and they’ll send you the bonus recipes.

Now about that pie….

Chocolate-Kissed Peanut Butter Pie

This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photo by Jackie Sobon.


  • 11/2 cups (129 g) almond flour
  • 1/4 cup (22 g) unsweetened cocoa powder
  • 1/4 cup (80 g) pure maple syrup
  • 1 tablespoon (14 g) refined coconut oil, plus more as needed, melted


  • 1 cup (175 g) vegan semi-sweet chocolate chips, melted
  • 1 (12-ounce [340 g]) package firm silken tofu, drained
  • 1 cup (260 g) creamy natural peanut butter
  • 1/3 cup (106 g) pure maple syrup
  • 1 tablespoon (5 g) unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract


  • 1/2 cup (88 g) vegan dark chocolate chips
  • 1/2 teaspoon refined coconut oil
  • 1/4 cup (36 g) crushed unsalted dry-roasted peanuts
  1. Line a 9-inch (23 cm) springform pan with parchment paper.
  2. To make the crust, in a food processor, combine the flour, cocoa powder, maple syrup, and coconut oil. Blend until crumbly and well mixed. If the mixture doesn’t hold together when pinched between your fingers, add up to 1 tablespoon (15 ml) additional coconut oil. Use your fingers to press the mixture evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling.
  3. To make the filling, combine all the filling ingredients in a food processor and blend until completely smooth. Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm.
  4. To make the drizzle, in a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted. Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Variation: Try swapping out the peanut butter and peanuts for almond butter and crushed almonds.

{ 5 comments… add one }

  • Susan July 14, 2020, 8:04 pm

    Hurrah! Chocolate and peanut butter is an excellent combination.
    I have already pre-ordered my copy, so thank you for the reminder about the bonus recipes. I just emailed them about it.

  • Robin July 15, 2020, 12:35 pm

    Thanks for pre-ordering, Susan. I hope you love the book!

  • shannon July 15, 2020, 3:25 pm

    Looks great, but could you confirm if “firm silken tofu” is the same as silken tofu? Is there something particular to look for? Thanks!

  • Robin July 21, 2020, 10:11 am

    Yes, Shannon, it’s the same thing. Thanks for asking. (The firm variety has a little less water content than the soft, but any silken tofu will be fine. Just be sure to drain and blot dry before using.)

  • Carmen February 6, 2021, 9:31 am

    I love your recipes in the How Not to Die and How Not to Diet Cookbooks! I’m interested in purchasing more of your books since your recipes have been a hit but I’m following the principles in How Not to Die and avoiding added salt, sugar and oil. Are there swaps you would recommend for recipes such as this in your other cookbooks that have oils? And is it possible to swap prune sauce for maple syrup? If so I will DEFINITELY order and make swaps in recipes that use those ingredients! Thanks in advance!

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