5 Star Chocolate Peanut Butter Pie

Ingredients (use vegan versions):

• 1 pkg. firm or soft silken tofu(I use firm to make a more decadent texture, similar to
• cheesecake)
• 1 pkg of vegan chocolate chips (Tropical Source makes really appropriate
• chocolate-peanutbutter chips)
• vegan soymilk (at least a cup will be used)
• powered vegan sugar (1 box)
• peanut butter (preferably a natural blend)
• vegan graham cracker crust (you can make an easy one with marg. and crushed graham
• crackers)

Directions:

Put the chocolate chips in a microwave safe bowl and heat them for a few minutes. It is very crucial that you watch carefully and stir to avoid burning. You don''t want the chips to be completely soupy liquid, you are going for a more molten melted effect.

Put the chocolate in your blender where, as waiting for the chocolate, is the slightly broken up silken tofu (which you already pressed to get rid of excess juice). The next process must be done quick as to avoid the hardening that the chips like to do. Have your soy milk container open and near the blender to pour in when the mixture is too thick to stir, but don''t add too much. You want a thick pudding when the blending of the chocolate and tofu, with a little soy milk, is finished. It should be basically pourable, so go ahead and pour it into your crust. Place in the fridge for 30 mins.

While the chocolate pie is setting up, melt about a cup of peanut butter in the microwave. Stir in some of the powered vegan sugar until thick, then add some soy milk, then add some powered vegan sugar and so on. Continue this process until you have a sweet, thick peanut butter paste that is not too sticky.

Carefully spread the peanut butter mixture on top of the pie. There should be enough that it becomes the top layer of the pie. Let it set for about 3 hours. It will be like a cheesecake and wonderfully rich.

Serves: 8

Preparation time: 30 min.