Ashey's Chocolate Peanut Butter Pie
1 12-ounce package of non-dairy chocolate chips (about 2 cups)
1 16-ounce package firm tofu
1 1/2 cups peanut butter, crunchy or smooth (or more to taste)
soymilk (to desired texture)
1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
1 cup non-dairy chocolate chips (optional topping)
1 cup chopped nuts (optional topping)
Melt the chocolate chips in a double boiler, saucepan, or microwave.
In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired.
Pour the filling into a graham cracker crust and refrigerate for 2 hours.
For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.
SO HOW'D IT GO?
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