Peanut Butter Chocolate Pie – NO BAKE!!
1 cup pecans or walnuts
3 Tbsp. agave syrup
Whir in food processor until chunky and sticky then line a pie tin with “nut crust”.
1 cup vegan chocolate chips
6 ounces silken firm tofu (found in cartons on shelf)
3/4 cup peanut butter – crunchy or smooth
1/4 cup non dairy milk
Melt the chips in microwave or double boiler. Combine all ingredients in a food processor and blend until smooth. Pour the filling over the crust using a spatula and refrigerate for at least 2 hours.
Next time, although this was unbelievable, I would add 1/4 more PB or decrease the chocolate chips because I personally LOVE peanut butter. Be sure to use organic everything.