Oh my soul, how is it already Wednesday?? Usually I would be clawing at the walls in anguish, waiting for the weekend, but this weekend we’re heading to Morocco for 12 or so days, and I haven’t been on an overseas plane in eight or so years, so yikes! This week is therefore going to be packed with packing, so I decided to share this whilst I still can: a super delicious, not too sweet but utterly decadent tofu PB cream pie!And before I forget, if any of you would like to use Facebook as your main means of being notified of new posts on the blog, take a second to eyeball the following! 🙂 Too many “followers” on Facebook just aren’t getting their fair share of shiny, and I’d really love for every post to reach each and every one of you who are interested.A pal of mine recently had to move to another city/suburb for her new house, so we spent a few days looking after her super cute dogs. I return I was gifted with some fabulous tofu, since it’s probably the most expensive thing in the shops at the moment for what it actually is. I’m still savouring the last packet but couldn’t wait to try out a sweet dish with tofu, because as you all know I love using chickpeas as my sneaky ingredients, so this could only get better.This was also something of a celebration pie, since I found out last week that I passed my library diploma, and once I’m done with my teaching practicals and get that degree I can finally cross studies off my to-do list for the foreseeable future! Then it’s on to proper employment (hopefully) and the money to bake to my heart’s content! The kid version of myself would have been very devastated at the super boring things that make me happy, but whatever, kid!me was impressed by a slab of chocolate. I’m pretty impressed with this as well, honest. It has a crust, like a real adult pie, and has a delicious filling that isn’t overloaded with sugar, but is all fancy on top with things that aren’t more chocolate. Honestly, who wants to be a kid when you can eat pie like a grown up and enjoy it 1000% more because it’s homemade, super easy, and super tasty?
You’re going to have to bear with me whilst I juxtaposition my life in the upcoming while. In less than a week I’ll be seeing my beautiful little siblings again (7 and 3, keeping in mind I’m 30!), and they really make me feel either old or like a silly goose. I remember looking at adults when I was young thinking “I’m so sad for you right now”, but these days looking at young kids I’m all “you have no idea what hell is coming your way, sweet ones”. 😛 Why not ease the harshness either side of the divide and make and share this pie? Kids can eat it with ice-cream like the adorable barbarians they are, and adults can enjoy it with coffee or herbal tea!
TOFU PB CREAM PIE
- 297g firm tofu, pressed dry
- 1/2 cup peanut butter (no salt or sugar added, smooth)
- 1/3 cup sweetener/sugar of choice
- 1/8 cup barley malt powder (or protein powder of choice)
- 1 tsp vanilla extract
- 2 tsp cinnamon
- pinch salt
- 2 TBSP lemon juice
Cocoa pie crust:
- 1 1/4 cup buckwheat flour
- 1/4 cup cocoa powder
- 1 TBSP flaxseed powder
- 1/8 cup soy milk
- 1/8 cup date soaking water
- 3/4 cup soaked dates
- big pinch salt
- 2 tsp vanilla extract
- 1/4 cup pistachios, measured then crushed
- 1/4 cup dried cranberries
- 1/8 cup coconut oil
- 1/8 cup cocoa powder
- Preheat the oven to 180C and spray a round baking tin.
- Blend the filling until creamy smooth, then set aside in the fridge.
- Blend the cocoa pie crust in a food processor until it forms a ball and can be pinched between your fingers.
- Press into the baking tin and along the edges. Take a fork and press along the top edges if you like.
- Bake for 10 minutes. Let it cool.
- Spread the filling into the pie crust and smooth over the top.
- In a small bowl, mix the coconut oil and cocoa powder, along with any additional sweetener if desired, until you get a chocolate.
- Pour or drizzle chocolate over the top and press in the cranberries and pistachios before the chocolate sets.
- Store in the fridge overnight before slicing. Keep in the fridge in a sealed tupperware.
- Can last approximately a week.
I must say I’m super chuffed with the crust! It gets better each day in the fridge, but the filling is best on day two to three, so take a gamble either way. It lasted a week in our fridge (but only because we got sick and couldn’t monster it down our throats immediately), but the crust started tasting like the bottom of a crusty brownie because of the delicious blend of buckwheat and dates. When baked it may look all harsh and sharp edges, but in the fridge, filled with goodness, it eases up and becomes almost like a brownie. Oh yes! You may actually remember it as the ingredients for my passion fruit curd brownie thumbprint cookie dough 😀
The peanut butter really gets super mousse-y with the tofu, and is elevated to heaven with the sugar, so yeah, I’m totally in a serious relationship with this pie. I even spent a fortune on pistachios, because that splash of natural crunchy saltiness just makes it so grand and lovely.
So yes, try this out and munch it as a snack, for lunch (because protein! muahaha!), dessert, or even a lazy dinner. This is a judgement-free zone here at Marfigs’ Munchies 😀
And in other news, you may have seen on Instagram but the last of my two beautiful foster boys got homes! ❤ ❤ Kiwi and Marmi(te) were homed together by an awesome and super excited couple. I was so worried about having to find another foster mom to take over whilst we dashed off to Morocco, but my heart is light and bursting with love for these precious kitties, who along with their siblings made for a really happy and healthy few months. ❤ It is super weird waking up at the usual hour though and not having to dash around the show cleaning up after all the kitties and making sure everyone’s happy and meowing contentedly, which is why I have time to blog this early in the morning again! There are always more kitties in need of a foster home though, so I’m sure when I get back from Morocco I’ll get another litter, but it’s always nice to savour the quiet moments in between and really focus on our own two precious monsters – I can’t believe we’re going to be apart from them for so long! 😥 Ah well, I can’t wait to see my family again, after almost a year! ❤ Morocco is going to be a total culture shock but I’m going to be going crazy on Instagram sharing the journey, so if you haven’t already check me out at Marfigs’ Munchies and follow ahead of time to keep up with the action 🙂