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Chocolate Peanut Butter Pie with Teff Crust

(recipe, Ingrid Lundin)

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So decadent...and yet gluten-free, soy-free, vegan. This teff crust is delicious, and could probably work as a base in savory dishes as well. You can find teff flour either in bulk or packaged by Bob's Red Mill. You could use varied nut butters such as sun butter to make this peanut-free. I used coconut yogurt to make it soy-free, which worked pretty well (though I could only find sweetened plain; I'd prefer an unsweetened yogurt for the filling). From "Gluten-free recipes for the conscious cook" by Leslie Cerier.


    1. 2 cups teff flour
    2. ½ cup maple syrup (I might cut this back a bit next time)
    3. 2 TB hazelnut butter (I used raw almond butter)
    4. 5 tsp. melted coconut oil
    5. ¼ tsp. sea salt
    1. 1½ cups dark chocolate chips (I chopped up some Trader Joe's pound plus dark chocolate bar)
    2. 1 lb. silken tofu (I substituted 16 oz. coconut yogurt, plain flavor)
    3. 3 TB peanut butter (I want to increase this next time for more PB flavor)
    4. 2 tsp. vanilla


    1. Preheat oven to 375. Lightly oil a 9-inch pie pan.
    2. To make the crust, put all crust ingredients in a medium-sized bowl and stir until well combined. Transfer dough to the prepared pie pan, and use a spoon or your fingers to press it out into an even layer over the bottom and sides of the pan. Poke a few holes in the dough with a fork. Bake for about 10 minutes until it loses its shine. Let the crust cool while you make the filling (leave the oven on).
    3. To make the filling, melt the chocolate and the peanut butter in a pan on stovetop over medium-low heat, stirring occasionally. (Recipe says to melt chocolate on its own, using a double boiler or saucepan. Could use a microwave too.) Transfer the melted chocolate and peanut butter to a bowl, add the vanilla and yogurt, and stir to mix. (If using silken tofu, add tofu, PB, vanilla and chocolate to a food processor and blend til smooth.)
    4. Pour filling into crust and smooth the top. Bake for about 5 minutes, until the edges of the filling darken slightly. You can serve the pie as soon as it's cool enough to handle, but it may still be somewhat soft. If you let it cool and refrigerate it, it may set up more solidly.