Mini Peanut Butter Fudge Pies Recipe
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image by Pamela Hernandez

Having a supportive spouse or partner is so important when starting a fitness journey. I am so very lucky in this respect because I’ve had Brian’s support from the very first step.

Even today he is amazingly patient and supportive of my insane schedule, my random demands for the blog and, perhaps most importantly, my cooking experiments.

I’ve tried a couple of dishes lately that didn’t go over so well. All were Indian inspired yet none of them were hits. Being the great partner he is, he ate them when they were served for dinner. However, the leftovers remained for me, and me alone, to eat. That’s how I know what he likes  – do the leftovers move.

I felt after 3 misses in a row I owed him one. My friend Kira had recently shared a recipe with me that I thought might do the trick.

Brian likes a treat after dinner. Most of the time a homemade apricot coconut granola bar or a Kashi bar will do. Sometimes he’ll reach for a piece of chocolate or defrost a chocolate chip cookie. (He bakes a batch and freezes them to enjoy one a time.)

Kira’s recipe for these mini Peanut Butter Fudge Pies are the perfect size to satisfy his treat craving. I made them last Sunday (Sunday he typically has his treat in the afternoon while he works on photos for his blog) and I think this time I picked a winner. How do I know? He went back for one later the same day. They didn’t even have time to become leftovers.  If you need a little something creamy, a little something chocolate, but want to keep it reasonable with a little protein and lower in sugar, then give these mini pies a try!

Mini Peanut Butter Fudge Pies Recipe
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image by Kira’s Son

Mini Peanut Butter Fudge Pies

  • 12.3 oz Firm Tofu(Mori-Nu lite firm), cubed
  • 4 oz Hershey’s Special Dark Chocolate Chips
  • 1 tsp Hershey’s Special Dark Cocoa Powder
  • 1 tsp pure vanilla extract
  • 1/4 c unsweetened almond milk (or milk of choice)
  • 6 tbsp PB2 in powder form (72g)
  • Optional – Stevia, Xylitol, or sweeter of choice (I did not add any extra sweetener)
  1. Melt chocolate chips in the microwave till smooth.
  2. In a food processor, Ninja Blender, or Vitamix, add tofu, cocoa powder, PB2, vanilla, almond milk, melted chocolate, and sweetener if using. Puree until it is silky smooth. You will need to stop and scrap down the sides of the blender.  The mixture should resemble a very thick pudding.
  3. I like to use foil cupcake liners, and portion out 8 servings into a muffin pan with an ice cream scoop. Alternately, pour entire mixture into your favorite piecrust of choice. Just be sure and add in the extra calories for the crust if you use one.
  4. Place in the fridge for at least 4 hours. The longer it sets, the firmer (and better!) it gets.  Serve chilled.  Store leftovers covered in the fridge.

Yield: Serves 8
Prep Time: 20 Minutes
Cook Time: 4 Hours to Chill

Per Serving: Calories 122; Total Fat 5.9g; (Sat Fat 3g, Poly Fat 0g, Mono Fat 0g); Protein 6.5g; Carb 13.6g; Fiber 2.6g; Sugars 8.9g; Cholesterol 0mg; Sodium 117mg

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