I haven’t tried this recipe yet but I’ve been meaning to.. posting it here so I don’t forget!
This is not mine and I do not know who to give credit to but it is killer. Be cautious on the peanut butter, different brands yield different results. It should taste like a really good chocolate cream pie not a peanut butter pie.
Ingredients:
- 1 container tofu, silken or firm (approx 12 oz)
- 1 and 1/2 scoops Chocolate Shakeology
- 1/2 cup peanut butter, natural (no sugar)
- 2 tbsp soy milk
- 1 pre-made pie crust…Whole Foods has Whole Grain, Graham Cracker like pie crusts that are fantastic for this!
Preparation:
Blend together the peanut butter, silken tofu, chocolate Shakeology and soy milk in blender until smooth and creamy, adding a bit more soy milk if necessary. Pour into pie crust and refrigerate until firm, at least one hour.
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Hi Julie –
I actually came up with this – made it around the holidays – I had a vegan chocolate pie receipe and I thought that I’d see if Shakeology would work instead of the chocolate that the recipe called for – my family flipped over it – so I shared it with some friends and it took off like wildfire! It’s amazing and so easy! I hope you like it!
Hi Kelly! I first saw the recipe floating around Facebook during the holidays, then when I looked for it to try it myself it was listed by Doug Couch as posted above. That’s funny that you found it hear, and thank you for clearing up the mystery! A couple months ago it was listed in the Beachbody newsletter and I wish you would have received the credit!