Crunchy Chocolate Truffle Pie Recipe | Vegetarian Times Skip to main content

Crunchy Chocolate Truffle Pie

When she's not bartending at her in-laws' restaurant or taking care of her two-year-old, Shannon Allison-Leszek spends her time cooking delicious vegan food that even her non-veg family members love. The surprising list of ingredients in this recipe add up to chocolate heaven—hats off to Shannon for finding just the right balance of flavors and textures. (She confided that it took several tries to get it just right.) 1st-place winner in the 2005 Recipe Contest.



Ingredient Line: 
1 cup semi-sweet chocolate chips
Ingredient Line: 
1 12-oz. container firm silken tofu
Ingredient Line: 
½ cup pure maple syrup
Ingredient Line: 
1 cup creamy peanut butter
Ingredient Line: 
1 9-inch premade graham cracker crust
Ingredient Line: 
½ cup chopped chocolate-covered pretzels


1. Place chocolate chips in microwave-safe bowl, and microwave on high for 30 seconds. Stir chocolate, and heat 30 seconds more. Repeat heating and stirring until chocolate is just melted. Set aside.

2. Combine tofu and maple syrup in food processor, and blend 3 minutes, or until smooth. Add peanut butter, and process until smooth. Add melted chocolate, and process once more until smooth.

3. Pour peanut butter-chocolate mixture into pie crust, smoothing the top; refrigerate 20 minutes. Sprinkle pretzels on top, and serve, or refrigerate until ready to eat.

Nutrition Information: 

9 g
Total Fat: 
20 g
Saturated Fat: 
6 g
34 g
220 mg
3 g
22 g
Serves 12

Comments on this Recipe

Yes, I am going to make this with tahini. Peanuts aren't nuts, they are legumes. Often people differentate allergy to peanuts or tree nuts (i.e. almonds, walnuts, etc.)

I'm confused - There seems to be silken tofu and firm tofu, but no silken firm tofu. Can you help me out?

I forgot to check the weight of the package of tofu I used the last time I made this--which explained why it did not "set" properly after several hours in the fridge. (Still excellent, though!) The package was 16 oz., not 12. Rather than try to measure out 12 oz from a package I will increase the chocolate chips to a full package (2 cups) next time! Also, I prefer to use salty pretzels, not chocolate-covered ones, as salt & chocolate "marry" so well. And be sure to add the crushed pretzels just before serving or they get soft from the moisture in the pie. Finally, to save at least a few calories, I usually make this as a pudding, omitting the crust. Still excellent, and I like that I am at least giving the grandkids some good nutrition along with all those calories.

Delicious! I had it without the pretzels since I couldn't find any vegan ones, but still great. I used low-fat silken tofu--I haven't a clue what "silken firm" is supposed to be. I also used low-sugar syrup. Would this work with natural peanut butter?

The filling is soooo good. I have used it for frosting or layered in glasses with bananas, crushed cookies, chocolate sauce, and topped with soy whipped cream. People are always impressed and NO one believes it is vegan!

I'm from Singapore and first time cook after home economic studies since school. Would appreciate if someone could let me know "1/2 cup or 1 cup" would be equivalent to how many oz.

1/2 cup is 4 oz, and 1 cup is 8 oz.

The tofu confusion is common! Silken tofu is the kind sold in the aseptic packages - the kind that doesn't need to be refrigerated and is often on the shelves with dry goods. It's called Japanese tofu and is used more often for desserts and smoothies. The water-packed kind, which is more often used for stir-fries and scrambles, is Chinese. As far as the peanut butter goes, I've used both natural and "sugar-saturated" Jiff-stuff with pretty similar results. I actually love this recipe, and my omni friends and family "can't believe it's tofu!"

Hi Joan, I know this is a little late, but 1/2 cup = 4 liquid ounces, 1 cup = 8.

Wow! I just made this for my husband's birthday and it is just an AMAZING pie!! I will,most definitely,going to make this again. Where I live,which is Copenhagen,Denmark,we don't seem to have chocolate covered pretzels (but they sell chocolate covered pineapple. Yeah,I don't get it either),now could I find any in Sweden,so I just crumbled up some extra cookies I used for the pie crusts (also no such thing as pre-made graham pie crusts,nor graham crackers of any kind in this northern world). I crumbled them up and tossed them with some melted chocolate chips and put them on top of the pie. It was just perfect. I highly recommend this recipe!

This is one of my all time favorite recipes. I use one block of firm to extra firm refrigerated tofu every time and it turns out perfect every time! For me, this is the easiest recipe I've ever used. THANK YOU SO MUCH FOR SHARING! I love it and never would have thought of it. Plus even my meat and dairy eating friends LOVE IT and would never know it was made dairy free. :)

Has anyone tried this w/o the peanut butter? Do you have any substitutions to recommend? There are many w/ nut allergies.

Hi! Just came across this recipe and want to help out with a couple of questions. To Lisa - I've been making a similar recipe for a couple of years that everyone loves and it doesn't have peanut butter. Use the tofu and chocolate chip amounts listed here, add 1/3 cup pure maple syrup or agave nectar (I've made it both ways and both are great) and 2 teaspoons of vanilla extract. Melt the chips and pour into blender or food processor along with tofu, syrup and vanilla and blend until smooth. I serve it as pudding but you could put in a pie. All kinds of people love it. Also, to Joan, Kim, and dks64: the cup vs. ounces measurement amounts are not entirely correct. 1 cup = 8 oz. only for some liquids (like water and oil), not for most solids or heavier liquids. One cup of choc. chips = 6 oz (look at your package), one cup of shredded cheese = 4 oz. I don't know off-hand how heavy maple syrup is comparatively but 1/2 cup probably weighs a little more than 4 oz.

I just discovered this recipe and can't wait to try it but I'm looking for a more vegan topping vs. the pretzels. What about slivered almonds?

i absolutely love this recipe. I have used it for years and love it!

Just a note for those who think this is vegan: it's only vegan if you use dairy-free chocolate chips and chocolate-covered pretzels. Regular semi-sweet chips called for in the recipe usually have milk ingredients in them, so just check your labels! even some dark chocolate chips can have milkfat in them! EnJoy brand makes a great dairy free chocolate!

Problem with tofu is it is probably made with GMO Soy unless its Organic!

Could you use Nutella instead of peanut butter? My boyfriend is allergic to peanut butter and since this is primarily a chocolate desert, I didn't think the cocoa in Nutella would alter the taste much. Any suggestions? And to comment to Linda Garber - organic tofu is available at most grocery stores. I always buy organic. Not much of a price difference either. I hope that helps!


I have been making a variant of this recipe for years, and glad to have re-found it! Another couple of substitution notes: almond butter (especially roasted) is fantastic, and honey instead of maple syrup works too (but then is not strictly vegan). I think I will try tahini next time! I have also made this with both silken and regular tofu and haven't noticed a significant difference in taste or texture (provided you blend the mixture for sufficiently long).