Creamy peanut butter and chocolate pie with a chocolate graham cracker crust and topped with dairy-free peanut butter cups.
1/2 Cup vegan butter melted (I used Earth Balance)
1/4 Cup sugar
12oz Firm tofu drained
1 Cup creamy peanut butter
1 Cup powdered sugar
1/4 Cup almond milk
1 tsp Vanilla
1/2 Cup semi sweet chocolate chips melted
4.7oz Justin’s mini dark chocolate peanut butter cups chopped (optional)
Preheat oven to 375 degrees Ferigheight. Add the graham cracker cookies to a food processor and pulse until it’s course crumbs. Mix in the vegan butter and sugar. Spread the mixture evenly across a pie pan and press it firmly against the sides and bottom. Bake for 8 mins. In the same food processor combine the tofu, powdered sugar, peanut butter, and vanilla. Blend until smooth. Spread 1/2 of the mixture across the pie crust. Add the melted chocolate chips to the food processor and blend again. Pour over the peanut butter layer and gently spread. Top with the chopped peanut butter cups. Refrigerate for at least one hour.
To make this completely no-bake refrigerate the crust for one hour instead of baking.
- Serving Size: 1 slice
- Calories: 546
- Fat: 35
- Carbohydrates: 52
- Protein: 14
Keywords: Vegan, pie, peanut butter cups, chocolate