This rich and creamy chocolate peanut butter pie comes together quickly and easily! Made with a silken tofu base and only 5 other simple ingredients. No baking needed.
Measure your vegan chocolate chips and non-dairy milk into a small saucepan. Stir constantly over medium heat for several minutes until chocolate chips completely melt.
Once chocolate is completely melted, remove from heat and set aside.
Into the blender add silken tofu, peanut butter, vanilla extract, cocoa powder and sugar.
Now add the melted chocolate and soy milk mixture.
Blend all ingredients together for several minutes until completely smooth.
Pour Peanut Butter Pie filling into prepared graham cracker crust or other crust of choice.
Smooth surface and place pie in the refrigerator for at least 6 hours or overnight.
Garnish as desired and serve!!! Delightful!
Notes
If Silken Tofu (found in aseptic boxes in the dry goods section of health food stores) is not available, soft refrigerated tofu would be a decent substitute.