1-10 inch vegan graham cracker crust, sprayed with PAM and baked 8 minutes at 350 degrees, cooled.
1-1/2 cups barley malt sweetened 1/2 cup smooth peanut butter
2-10 oz boxes Mori-Nu extra firm, silken tofu
1 tablespoon vanilla
1 tablespoon Roma, Postum or Cafix (coffee substitutes available at any Health Food Store near you!)
Prepare the pie crust, set aside to cool. Melt carob chips and peanut butter in pan over medium low heat. Meanwhile, process tofu, vanilla, and coffee substitute in blender until extremely smooth. When carob chips and peanut butter are melted and smooth add to tofu mixture and process again until a smooth creamy consistency. Pour into pie she'll and chill. This will thicken as it cools and become very creamy.
YUMMY! Even my chocoholic friends like this one.