This was delicious and so easy to make. My son loves it as well!! he says it’s the best dessert I’ve ever made and everyone raved about it! Seriously delicious, vegans and non-vegans alike can appreciate how great this pie is! Chocolate and peanut butter–my absolute favorite combination!
Ingredients
CRUST
- 1 sleeve graham crackers (or sub similar gluten-free cracker/cookie)
- 4 1/2 Tbsp melted vegan butter or coconut oil
PIE
- 12 ounces firm silken tofu, slightly drained and patted dry
- 1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand)
- 1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
- 1 14-ounce can (~1/34 cups) full-fat coconut milk OR coconut cream, chilled overnight (no shaking the can! You want the cream and liquid to remain separate)
CHOCOLATE GANACHE TOPPING
- 1 cup semisweet dairy-free chocolate chips
- 1/3 cup non-dairy milk (I used full-fat coconut, but almond milk is fine, too)
