Chocolate Shakeology Pie

Posted on by Mel Prickett

ChocolateShakeologyPie

 

I made this little beauty the other day and I’m having a hard time resisting only one piece a day!

  • 2 scoops Chocolate Shakeology
  • 1 container tofu, silken or firm (approx. 12 oz.)
  • ½ cup natural peanut butter
  • 2 Tbsp. almond milk
  • 1 premade pie crust (I used a gluten free one)

PREPARATION: Place peanut butter, tofu, Chocolate Shakeology, and milk in blender; blend until smooth and creamy, adding a bit more milk if necessary. Pour into pie crust and refrigerate until firm, at least 1 hour. (Makes 8 servings.)

You’re welcome. 🙂

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