Ok, this is hands down flipping amazing. I am not a huge tofu fan but when I saw this I knew I had to try it out.  I think this would be a great alternative to the typical holiday pumpkin pie. If you do not want to use peanut butter I am sure almond or nut butter would work just as well. Serve this chocolate pie filled with peanut butter and bananas and your dessert is sure to be the hit of the party.


Total Time:  1 hr., 20 min.
Prep Time: 20 min.
Yield: 8 servings


• 2 scoops Chocolate Shakeology
• 1 container tofu, silken firm (approx 12 oz.)
• ½ natural peanut butter
• 2 bananas
• 2 Tbsp. almond milk
• 1 Tbsp. honey
• 1  graham cracker pie crust (this is the recipe we used)


1. Slice bananas and cover bottom of pie crust. Drizzle honey over bananas
2. Place peanut butter, tofu, Chocolate Shakeology, and almond milk in blender. Blend until smooth and creamy, adding more almond milk if necessary.
3. Pour over bananas and refrigerate until firm, about one hour.


Nutritional Information (per serving):
Calories: 317
Fat: 15g
Saturated Fat: 2g
Cholesterol: 4mg
Sodium: 163g
Carbohydrate: 35g
Fiber: 4g
Sugar Total: 13g
Protein: 13g

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