Peanut Butter Chocolate Pie – NO BAKE!!

For Crust:

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”.

For Filling:

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.

You can substitute  1 store bought or homemade graham cracker crust instead of my invention but I love the nut plus nut plus chocolate combo.