2 ounces unsweetened chocolate, melted, divided
1 prepared 9" vegan graham cracker crust
1 pound silken tofu
1 cup sugar
1-2 cups smooth peanut butter
roasted peanuts, to garnish
1. Spread a thin layer of the melted chocolate over the graham crust. Let harden while preparing the filling.
2. Blend tofu, sugar, and peanut butter until smooth. Pour into crust.
3. Top with peanuts and drizzle with remaining melted chocolate. Refrigerate until firm. This can take a couple hours to a day.
Source of recipe: I came up with this after trying a few different versions that weren't quite right.