Serves: 8
Total Calories: 472
In a medium microwave-safe bowl, melt vegan chocolate chips in microwave.
In a food processor or blender, add the melted chocolate, tofu, peanut butter, and soy milk. Blend until smooth. Stir in the chopped nuts. Pour into graham cracker crust. Refrigerate 2–3 hours.
Variation: If you desire a hard topping, make and chill the pie as directed. Melt 1 additional cup of chocolate chips and pour over top of the pie. Refrigerate again for 2–3 more hours.
This Faux Moo Pie recipe is from the Peanut Butter Sweets Cookbook. Download this Cookbook today.
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