Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
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It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

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You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Tofu Peanut Butter Pie

no bake peanut butter pie tofu vegan pie Mar 20, 2024

No-Bake Chocolate Peanut Butter Pie
Makes one 9-inch pie (about 8 slices)
Time: 20 minutes (plus 1 hour chilling time)
Fodmap high

The title of this recipe alone should tell you just how amazing this dessert will be! We promise your friends and family members will love it.

Ingredients
Crust
½ cup nut of choice like almonds
½ cup rolled oats (or shredded coconut)
½ cup walnuts
¼ cup maple syrup or honey
2 tbsp ground flaxseed

Pie
1 12-oz box of SILKEN tofu
¾ cup non-dairy semi sweet chocolate chips
¼ cup peanut butter or almond butter
1 tsp vanilla extract

Instructions
1.Make the crust by processing all the crust ingredients together in a food processor until crumbly and holds together when pressed. Press it evenly into a nonstick pie pan or tart pan.
2.To make the filling, put the silken tofu, peanut butter, and vanilla into a blender. Melt the chocolate chips in a bowl in the microwave for 60-90 seconds. Add the melted chocolate chips and blend well.
3.Pour the filling into the crust. Refrigerate for at least 1 hour until firm. Top with berries, chocolate chips, or non-dairy whipped cream if you’d like to be fancy.

Nut-Free: Use seeds instead of where it calls for nuts
FODMAP swaps: Opt for walnuts, macadamia nuts, pecans; use canned coconut cream instead of silken tofu and maple syrup instead of honey

*Don’t forget to preload on veggies before you eat

Click here to learn more about our plant-based membership called, The Collective

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Before You Dive Into This Delicious Recipe… 🍲

Tofu Peanut Butter Pie

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