The Best Chocolate Peanut Butter Cake Is Made With Tofu

Of course, you don’t have prejudices against tofu , but if you do, you should get rid of them and stop depriving yourself of opportunities and pleasure. I first made this pie for two reasons: I wanted dessert and I increased my protein intake. Think of it like a protein pie if it gives you the strength to try the tofu-based dessert, but it doesn’t really need that kind of decoration.

This cake allowed me to put on more grams to reach my goals, but, protein shmotein, I don’t think I want to ever make a “regular” chocolate peanut butter cake again. Not only is this cake ridiculously chocolatey and velvety smooth, but the filling is considerably simpler than any other no-bake chocolate cake I’ve ever come across.

It only takes two steps to prepare the filling, and the taste is incredible. That’s all it takes to make me happy. You don’t need to make a pudding that can easily become lumpy from overcooked eggs or pasty from cornstarch. The filling is never hot, so it won’t melt the fat in your crust and leave you with a wet bottom after cooling. The dark chocolate flavor is intense and bitter, with just enough sweetness to round it out before the pleasant peanut butter aftertaste.

The bark is open to interpretation. In the recipe below, you’ll find my almond oatmeal crust (another option to get protein), but you can use toasted butter graham cracker crust , store-bought cookie crust , or homemade puff pastry . Don’t mistake this for “health food”. It’s just good food.

This filling sets in the refrigerator, so there is no time in the oven once the cake is filled. Regardless of which type you choose, you must blind bake the cake beforehand. A flour-based puff crust will require a full blind bake with a load , but a crumb crust or an almond-oat crust on the bottom does not trap air in the same way. You can put it in the oven to firm up and brown without any weights and there won’t be any swelling or drastic shrinkage. To make the crust, mix all the ingredients thoroughly in a bowl, then squeeze the mixture into the pie pan using a flat-bottomed glass or measuring cup to level it. Bake in the oven at 350°C for 10-12 minutes or until the pastry is dry and just beginning to color.

While the crust is cooling, make the filling. Melt dark chocolate. I did this in the microwave, stirring every 15-30 seconds. Make sure the tofu is at room temperature. Because chocolate hardens at low temperatures, using refrigerated tofu can cause some of the chocolate to harden on contact. To heat tofu quickly, submerge the entire package in a bowl of hot water for 15 minutes, changing the water if it gets cold. Add all filling ingredients, except melted chocolate, to a food processor and process. Scrape off the sides of the processor. Add warm chocolate and stir again. Scrape the sides again and toss for the last 10 seconds. Pour the filling onto the crust and smooth the top. Chill in the refrigerator for at least an hour before slicing and serving.

Pie slices like a dream. The silky tofu provides a juicy texture, while the melted chocolate adds flavor and firmness once set. It’s so rich and rich in chocolate that you’ll never need another chocolate cake recipe again. If you are allergic to nuts, you can choose a different crust and avoid peanut powder; this will not adversely affect the filling. You can garnish this beauty with a bunch of whipped cream and chocolate chips, but it’s pure decadence when served on its own. For a quick no-crust recipe, you can even pour the filling into small molds or glasses and serve them as individual mousse cups.

Protein pie with peanut butter and dark chocolate

Ingredients for Almond Oatmeal:

• ½ cup oatmeal
• ½ cup almond flour
• 2 tablespoons of sugar
• ¼ teaspoon salt
• 3 tablespoons butter, melted

Chocolate Hazelnut Filling Ingredients:

• 16 ounces silken tofu, room temperature
• ¼ cup honey
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 tablespoons peanut powder (I use pure PBfit peanuts )
• 12 oz dark chocolate, melted (I used 72% dark chocolate)

Preheat oven to 350°F.

To prepare the crust, thoroughly mix all the ingredients for the crust in a medium bowl. It will look lumpy. Squeeze the mixture onto a 9-inch pie plate, using the flat bottom of a cup or measuring cup to even out the crust. Bake for 10-12 minutes or until it starts to brown. Set aside to cool.

Prepare the filling. Combine silken tofu, honey, vanilla, salt, and peanut butter powder in a food processor. Beat for about 10-20 seconds. Scrape off the sides of the processor where honey or powder may have stuck. Add melted chocolate and beat again for another 10-20 seconds. The mixture should already look very smooth and chocolatey. Scrape off the sides and stir for the last 10 seconds or so. Pour the filling onto the cooled crust and flatten the top. Place the cake in the refrigerator for at least an hour before serving.