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Peanut Butter Creme Raspberry Chiffon Pie An Unrefined Vegan

Peanut Butter Creme & Raspberry Chiffon Pie

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  • Author: Annie
  • Prep Time: 20
  • Cook Time: 180
  • Total Time: 200


Smooth and creamy, sweet and salty. This gorgeous tofu-based peanut butter and jelly pie looks all grown up but takes its inspiration from your kid’s favorite sandwich.




  • 1 cup raw pecans
  • 1 1/2 cups dried cherries (or chopped dates)

Peanut Butter Creme

  • 1/2 of a 12.3 oz carton of extra firm silken tofu (reserve other half for raspberry chiffon)
  • 1/4 cup non-dairy milk
  • 1/4 cup PB2 powder
  • 1/2 cup natural creamy peanut butter
  • 1 Tbsp. maple syrup

Raspberry Chiffon

  • 1 cup unsweetened apple juice
  • 1 Tbsp. agar flakes
  • 1/2 of a 12.3 oz carton of extra firm silken tofu
  • 12 oz. frozen raspberries (reserve a few for garnish, if you like)
  • 1/2 tsp. arrowroot powder
  • 1/2 cup maple sugar


Make the crust

  1. In a food processor, process the pecans until finely chopped – but not pecan butter – then add the cherries or dates and process until the mixture sticks together when pressed. Pour the mixture into a 9″ or 10″ springform pan and pat down. Set aside.

Make the peanut butter creme layer

  1. Clean the food processor and then process the tofu and nut milk until very smooth. Add the peanut butter, PB2 powder and maple syrup and mix until smooth and thoroughly combined. Pour mixture into the prepared pan and refrigerate while you prepare the raspberry chiffon.

Make the raspberry chiffon

  1. Clean the food processor again and process the tofu until mostly broken down.
  2. In a small saucepan, whisk together the apple juice and agar flakes and bring to a boil. Lower to a simmer and let bubble gently for about 10 minutes, stirring occasionally. The flakes should completely dissolve.
  3. Meanwhile, heat the raspberries in another small pan and stir to break them apart. Put a sieve over a bowl and pour the raspberries into the sieve – pressing to extract the juice and pulp (leaving behind the seeds). Pour this juice back into the pan, add the maple sugar and stir until the sugar is completely dissolved. Pour mixture into the food processor with the tofu, add the arrowroot powder and process until very smooth. When the agar is completely melted, pour mixture into the food processor and mix until creamy and smooth. Remove the peanut butter layer from the refrigerator and pour the raspberry mixture on top. If you’ve reserved some raspberries, gently press them onto the top of the pie. Return pan to the refrigerator and let set for a few hours.
  4. Use a wet knife to cut the slices.


  • Serving Size: 8
  • Calories: 373
  • Sugar: 26
  • Sodium: 19
  • Fat: 23
  • Saturated Fat: 3
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 34
  • Protein: 15
  • Cholesterol: 0