VEGAN PEANUT BUTTER CUP PIE

Name: VEGAN PEANUT BUTTER CUP PIE
Ingredients: CRUST; 1 sleeve graham crackers (or sub similar gluten free cracker/cookie); 4.5 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)

VEGAN PEANUT BUTTER CUP PIE was pinched from <a href="http://minimalistbaker.com/vegan-peanut-butter-cup-pie/" target="_blank">minimalistbaker.com.</a>

INGREDIENTS

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CRUST

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1 sleeve graham crackers (or sub similar gluten free cracker/cookie)

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4.5 Tbsp melted vegan butter or coconut oil

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PIE

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12 ounces firm silken tofu, slightly drained and patted dry

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1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand)

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1/4 cup agave nectar or maple syrup (or sub honey if not vegan)

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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)

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CHOCOLATE GANACHE TOPPING

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1 cup semisweet dairy-free chocolate chips

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1/3 cup non-dairy milk (I used full fat coconut, but almond milk is fine, too)

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