Name: Decadent Vegan Peanut Butter Pie with Jam to Indulge
Prep time: 20 min
Cook time: 40 min
Total time: 4 h 20 min
Cuisine: Vegan
Ingredients: 1 package Vegan-friendly chocolate cookies (Can be gluten-free); 4 tablespoons Melted vegan butter (Coconut oil works as an alternative); 2 cups Fresh or frozen raspberries; 2 tablespoons Cornstarch (Helps thicken the jam); 1/2 cup Granulated sugar (Adjust sweetness as needed); 1 tablespoon Dash of lemon juice (Enhances raspberry flavor); 1 block Firm silken tofu (Keep drained for best results); 1 cup Smooth peanut butter (Natural preferred); 1 can Canned coconut cream (Thicker variety recommended); 1/2 cup Brown or coconut sugar (Agave can be used as a lighter option); 1 teaspoon Vanilla extract (Optional); 1 pinch Salt (Balances sweetness); 1/4 cup Freeze-dried raspberries (Adds crunch and flavor); 1/4 cup Chopped roasted peanuts (Enhances texture)

Description

Decadent Vegan Peanut Butter Pie with Jam to Indulge!

Ingredients

Scale

1 package Vegan-friendly chocolate cookies (Can be gluten-free)
4 tablespoons Melted vegan butter (Coconut oil works as an alternative)
2 cups Fresh or frozen raspberries
2 tablespoons Cornstarch (Helps thicken the jam)
1/2 cup Granulated sugar (Adjust sweetness as needed)
1 tablespoon Dash of lemon juice (Enhances raspberry flavor)
1 block Firm silken tofu (Keep drained for best results)
1 cup Smooth peanut butter (Natural preferred)
1 can Canned coconut cream (Thicker variety recommended)
1/2 cup Brown or coconut sugar (Agave can be used as a lighter option)
1 teaspoon Vanilla extract (Optional)
1 pinch Salt (Balances sweetness)
1/4 cup Freeze-dried raspberries (Adds crunch and flavor)
1/4 cup Chopped roasted peanuts (Enhances texture)

Instructions

Preheat the oven to 180°C (350°F).
Blend the chocolate cookies in a blender until they turn into fine crumbs. Add melted vegan butter and pulse until the mixture resembles wet sand.
Press the crumb mixture firmly into an 8-inch tart pan. Bake for 10 minutes, and if the crust collapses, press it back down while warm.
Cook the raspberry jam ingredients in a saucepan over medium heat for 5 minutes, stirring and mashing until it thickens slightly.
Spread the jam evenly on the cooled pie crust and chill the crust in the fridge.
Blend all filling ingredients until smooth and creamy.
Pour the mousse mixture into the chilled crust and smooth the surface. Chill in the fridge for 4 hours or until set.
Decorate with toppings and serve chilled.

Notes

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking and Chilling
Cuisine: Vegan

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22 g
Sodium: 150 mg
Fat: 21 g
Saturated Fat: 8 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 0 mg

Keywords: Vegan Peanut Butter Pie, Vegan Dessert, Peanut Butter, Raspberry Jam