A high-protein, no-bake peanut butter pie recipe that uses silken tofu (or Greek yogurt) as a base for a creamy filling and a simple oat and nut crust. It's dairy-free, gluten-free, and can be sweetened with stevia, honey, or monk fruit.
Blend the crust ingredients (dates, oats, peanuts/nuts) until combined. Form the mixture into the bottom of a pie pan. Separately, blend the filling ingredients (silken tofu, peanut butter powder, stevia, vanilla extract, cinnamon) until smooth. Pour the blended filling into the pie pan over the crust. Refrigerate for at least an hour before serving. This pie is also delicious frozen.
