Okay, so I have to say, this Shakeology Pie recipe is now on my “must try” list. I’ve had the Chocolate Shakeology and really like it.  So add peanut butter and a pie crust, how can you possibly go wrong?? A big thanks to Kelly Nelson for providing the recipe. Now if you try this recipe before I do, race back here, and tell us what you think. 🙂

(If you’re not familiar with Shakeology, or want to know more about it, check out the Shakeology page.)

Shakeology Pie Recipe


•1 container tofu, silken or firm (approx 12 oz)
•1 and 1/2 scoops Chocolate Shakeology
•1/2 cup peanut butter, natural (no sugar)
•2 tbsp soy milk
•1 pre-made pie crust…Whole Foods has Whole Grain, Graham Cracker like pie crusts that are fantastic for this!


Blend together the peanut butter, silken tofu, chocolate Shakeology and soy milk in blender until smooth and creamy, adding a bit more soy milk if necessary. Pour into pie crust and refrigerate until firm, at least one hour.