Chocolate Peanut Butter Oreo Pie

Today happens to be a huge holiday in the world of math-lovers: Pi Day. We may be few and far between, but we sure know how to celebrate– with pie.

To celebrate the nerdiest of all holidays, I did what any real nerd would do and made pie. To ensure that I wouldn’t eat the whole thing in one sitting, I chose to make several small “pies” in individual ramekins. However, I have made this recipe in a large regular ol’ pie before, and it turns out great that way, too. These chocolate peanut butter oreo pies are super rich, creamy, and so easy to make. They will satisfy any vegan’s peanut butter cup cravings and trick any omnivore into thinking they are enjoying a plain old dairy-and-egg-filled concoction.

Chocolate Peanut Butter Oreo Pie

makes 5 small ramekins or 1 large pie


1 Package of Extra Firm Silken Tofu

1 Bag of Semisweet Vegan Chocolate Chips

1 C Smooth Peanutbutter

1 C Confectioners Sugar

1/4 C Almond Milk

16 Oreo Cookies (I used Newman-O‘s)

1 C Earth Balance, melted

In a microwave safe bowl, heat chocolate chips on high for 1 minute. Stir, and heat for another minute. If the chocolate is still not completely melted, heat for an additional 30 seconds. In a food processor, combine the tofu and melted chocolate and combine.

Add Oreo cookies to a large plastic Ziploc bag. Crush the Oreo’s with a hammer or (with clean shoes!) stomp on them. Once crushed, pour into a bowl and add the melted earth balance. Mix well. In either ramekins or a pie tin, press the Oreo crust into the bottom of the bowl, forming a 1/4 inch pie crust. Pack it in tightly.

Pour a quarter cup of the chocolate mousse mixture into each ramekin (or, if using a pie pan, use all of the chocolate mixture.)

Clean out your food processor and add the peanut butter, sugar, and almond milk to it. Combine and let the processor run until the mixture is smooth– at least 1 minute.

Using a teaspoon, take two spoonfuls of the peanut butter and add them to each ramekin. Use the bottom of the spoon to spread the mixture out over the chocolate mousse. If using a pie pan, use as much of the peanut butter as you want– i usually like the peanut butter layer to be half as thick as the chocolate mousse layer.

Refrigerate pies for two hours, and serve cold.

I love these pies- they are so easy to whip up and involve no baking!

They’re great for a casual dessert or a nicer event and can be easily “dressed up” if need be.

Happy Pi Day!

What’s your go-to easy dessert recipe?


Peanut Butter Blossom Cookies

Originally, these were going to be a surprise for Mark. But because I am terrible at keeping anything from him, I sent him a picture of them as soon as I put them into the oven, so now I can share them with you!

Mark’s favorite cookies were always the Hershey’s Kisses Peanut Butter Blossom cookies, so when he listed cookies as one of the food items he missed, I knew I had to bake him a vegan batch of them.

Peanut Butter Blossom Cookies

makes about 20 cookies


Vegan Chocolate

Chocolate Molds of Choice (I used hearts!)

2 C All Purpose Flour

1 tsp Baking Soda

3/4 tsp Salt

1/2 C Smooth Peanut butter

1/2 C Chunky Peanut butter

2/3 C Maple Syrup

2 Tsp Brown Sugar

1/3 C Canola Oil

2 tsp Vanilla Extract

To make your chocolates for the centers, melt about 1/2 a cup of chocolate in the microwave on high for 60 seconds, stir, and nuke for another 45 seconds. Stir well and using a teaspoon, scoop melted chocolate into the mold. Put in the freezer for about 15 minutes, until solid.

While the chocolate is hardening, make the cookie dough. Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a medium sized bowl, combine flour, baking soda, and salt. In another larger bowl, combine peanut butter, maple syrup, brown sugar, canola oil, and vanilla. Mix until there aren’t any more chunks of peanut butter and mixture is smooth.

Then, slowly mix in the dry ingredients. Mix until completely combined.

Roll into golf-ball sized pieces and place them onto your baking sheet. Lightly flatten them so that they are about half an inch thick.

Pop your chocolates out of the molds and place one in the center of each cookie.

Use your palm to push them into the cookie and flatten the cookies a little bit more.

Bake at 350 just above the center of your oven for 14-16 minutes.

Let cool for about 10 minutes before eating, and for longer to get the chocolate to harden up again. If you want to speed up this process, refrigerate them for about half an hour.

These cookies turned out just how I remembered them– I used semisweet chocolate chips, but with rice milk chocolate these would be spot on.

Now for the hard part… I have to freeze them and not touch them because they will be accompanying me to London on Thursday!

I can’t believe my trip is only four days away!

Peanut Butter Banana Chocolate Hazelnut Panini

I had an absolutely amazing Saturday. First of all, it was beautiful outside, and for the first time I wasn’t stuck behind a desk all day wishing I was out enjoying the weather!

This morning I woke up at 8, and as weird as this sounds, I love waking up before 9 on weekends because I feel like I actually have time to accomplish things. At ten, something awful happened. Let’s just say I had to go through a really painful experience in the name of beauty. Awful.

But afterward, I went shopping downtown! I bought a raincoat for London (apparently it rain’s a lot there 😉 ) and two new dresses! I was supposed to have a hair appointment at 3 but I called and cancelled it, which was very gutsy and spontaneous for me. 😉

I walked around for 2 hours and then, instead of taking the subway home, I walked home. The sky was free of clouds and when not in the shade, it was pretty warm!

Turns out painful experiences in the name of beauty make you exhausted. I got home and curled up in bed, setting my alarm for half an hour later. Four hours later I woke up, starving.

I am at the point now where I have almost no food that makes a decent meal when put together. Potatos with olives, squash, and hummus? No thank you. So I turned to some pantry staples.

Peanut Butter Banana Chocolate Hazelnut Panini

makes one sandwich


2 Slices of Whole Grain Bread

1 Tbsp Earth Balance

1 Tbsp Peanut Buttter

1 Tbsp Vegan Chocolate Hazelnut Spread

1/2 a banana, thinly sliced

Cover one side of each of your pieces of bread with a layer of Earth Balance.

On the opposite side, spread the peanut butter on one slice and the chocolate hazelnut spread on the other.

Place your sliced banana onto one of the slices and top with the other slice.

Cook on medium-low heat on each side for 2-3 minutes, until bread is toasted and slightly browned.

OH MY GOODNESS, this sandwich is so good.

And, if you have a chocolate hazelnut spread that’s low in sugar, it’s not half bad for you either. 🙂