VEGAN PEANUT BUTTER CUP PIE

It all starts with a creamy peanut butter-tofu filling made light and airy with coconut whipped cream. Pour that over a crispy, sweet graham cracker crust and top it with a vegan chocolate ganache and you’re in straight up vegan paradise. This pie is outrageously delicious and a small slice is MEGA satisfying.

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 full-fat coconut milk OR coconut cream (1 can yields ~1 3/4 cups // 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)

Instructions

1. Preheat oven to 375 degrees F (190 C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches // as original recipe is written).
2. Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn't get ground. Add melted butter and pulse to combine.
3. Add to greased pie pan and press down with your fingers to flatten. You can lay a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
4. For full instructions : minimalistbaker.com

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