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Vegan Peanut Butter Cup Pie
Ingredients
- CRUST
- 1 sleeve graham crackers (or sub similar gluten-free cracker/cookie // ensure vegan-friendly* as needed // 1 sleeve yields ~1 cup + 2 Tbsp graham cracker crumbs)
- 4 ½ 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 (see our store-bought peanut butter review here)
- 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 canned coconut milk, but almond milk is fine, too)
- GARNISH optional
- Crushed, salted roasted peanuts
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