Healthy Mini Chocolate Peanut Butter Cup Pies have all the delicious taste of a peanut butter cup, but with healthy ingredients! There is even a secret ingredient that makes these protein packed! No one will know that they aren’t indulging in a decadent dessert when they eat these healthy and easy mini pies!
These Healthy Mini Chocolate Peanut Butter Cup Pies have been sponsored by Morinaga Nutritional Foods, Inc., makers of Mori-Nu® Tofu and the Motherhood. As always, all opinions are my own.
Healthy Mini Chocolate Peanut Butter Cup Pies are the things dessert dreams are made of. Chocolate, check. Creamy peanut butter pie filling, check. A delicious crumbly crust, check. But packed with protein and healthy ingredients?! YES! These little gems taste just like peanut butter cups!
It is no secret that I love chocolate peanut butter desserts!
Check out some of my favorites
But what makes these Healthy Mini Chocolate Peanut Butter Cup Pies so special? Makes them even better than all my other favorite chocolate peanut butter dessert recipes? They have a secret ingredient that packs the filling with protein! Any guesses what it is? I bet you won’t have any idea, and neither will your guests!
The secret ingredient is….silken tofu!! Yes! Tofu in a dessert! And not just any tofu, but Mori-Nu Silken Tofu by Morinaga Nutritional Foods, Inc. This is one of the highest-qualities of silken tofu on the market, and it is super smooth, creamy and tastes great! Tofu is for so much more than just Asian dishes! Silken soft tofu is smoother and creamier than other tofus, so it is perfect for pureeing and blending into soups, desserts, smoothies, sauces, or anything where you want a creamy texture, without added calories! Firmer tofu is great for crumbling into dishes and I will be experimenting by making an easy chicken pad Thai later this week with my firm tofu!
Tofu is a perfect protein substitute and we have seen it for ages in stir fries and other vegetarian dishes, but you can use it for so many things! The protein in these Healthy Mini Chocolate Peanut Butter Cup Pies makes me feel better about eating this dessert as a snack! Mori-Nu Silken Tofu products are sold in a unique and proprietary package that protects fresh tofu from light and bacteria, and lengthens the shelf life, while not requiring refrigeration or the use of preservatives!
How to use tofu as a substitute in desserts?
Mori-Nu Silken Tofu is Kosher, non-GMO, and gluten-free, and actually this entire dessert is both gluten and dairy free! Check the note section of the recipe for more details and substitutions. Usually when I make desserts like this, I use butter and cream cheese. By using coconut oil and tofu, I was able to eliminate those calories! This recipe does have powdered sugar in it, but you could certainly substitute for a healthier swap. I tried a few alternatives and wasn’t pleased with them so I decided the sugar was worth it. While this dessert certainly is not fat or calorie free, it has healthy fat and lots of protein, but you would certainly never know! It is so decadent tasting and you will be craving these delicious cup sized morsels all the time!
See how easy it is to make these Healthy Mini Chocolate Peanut Butter Cup Pies!
Healthy Mini Peanut Butter Cup Pies
These Healthy Mini Peanut Butter Cup Pies taste just like your favorite chocolate candy, but with healthier ingredients!
For the crust
- 5 oz gluten free or regular vanilla wafers
- 2 tbsp coconut oil
- 2.5 tbsp cocoa powder
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
For the filling
- 1 cup natural peanut butter plus 1 tbsp
- 3/4 cup Mori-Nu Silken Tofu Soft well drained
- 4-5 tbsp powdered sugar plus more to taste
- 3 tbsp coconut cream
- 1 tbsp almond milk
- pinch salt
For the topping
- 1 cup dark chocolate or semi-sweet chocolate chips use dairy free if you prefer
- 2 tbsp coconut oil
- whipped cream, chocolate shavings
In the bowl of a food processor, add vanilla wafers, cocoa powder, cinnamon, and coconut oil. Turn to on and stream in the maple syrup. Process until sticky crumbs form.
Press 2 tbsp into the bottom of each mason jar or ramekin.
Wipe out processor bowl. Add peanut butter, Silken Tofu soft, coconut cream, 3 tbsp. powdered sugar, and pinch of salt. Turn processor on and steam in almond milk. Run until smooth and well combined. Taste and add more powdered sugar until you reach your desired sweetness.
Add about 2 tbsp of mixture to each jar. Place in the freezer for 30 minutes.
After 30 minutes, remove from freezer. In the microwave, melt chocolate chips and coconut oil. Melt for 30 seconds at a time, stirring after each time. Once melted, add 2 tsp. to each jar. Swirl jar to coat. Return to freezer until ready to serve.
When ready to eat, remove from freezer 30 minutes before hand. Garnish with non-dairy whipped cream and chocolate shavings.
This recipe is gluten free as written. If you are not gluten free, use any vanilla wafers you like.
If you want a completely dairy free recipe, use carob chips or non-dairy chocolate.
You can find non-dairy whipped topping in most grocery stores. You could also use the remaining coconut cream as a topping. Using a hand mixer, whip coconut cream with powdered sugar until desired thickness forms.
I used 4 oz. mason jars but you could also use ramekins.