#GuiltFree // Vegan Peanut Butter Cup Pie

See on Scoop.itHave Your Cake And Eat It Too

1 sleeve graham crackers (or sub similar gluten free cracker/cookie)
4.5 Tbsp melted vegan butter or coconut oil
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
1 cup semisweet dairy-free chocolate chips
1/3 cup non-dairy milk (I used full fat coconut, but almond milk is fine, too)

See on minimalistbaker.com


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