1 vegan pie crust (chocolate graham or graham cracker) or you can make your own
1 cartoon of organic firm silken tofu, pat dry to remove access moisture
¾ cup smooth Peanut Butter
2 Tbs maple syrup
1 can of coconut cream, option to freeze for about an hour- this will make it to easy to coop thick cream layer off
½ cup non-dairy chocolate chips
½ cup almond milk
Topping: Crushed Peanut
-Bake your own pie crust or run to the store and buy one!
-In Vitimix, blend tofu, peanut butter, and maple syrup until smooth.
-Scoop the thick cream layer of coconut cream.
-Transfer peanut butter mixture to bowl and whip together with coconut cream
-Pour mixture into pie crust. Refrigerate about 30 minutes.
-Meanwhile, heat almond milk in sauce pan on low heat. Slowly pour in chocolate chips, and stir until melted and smooth.
-Remove pie from fridge. Slowly and evenly spread the chocolate ganache on top of pie.
Optional: drizzle more peanut butter on top and top with crushed peanuts
-Chill over night in fridge to solidify layers.
Slice and Enjoy!