Vegan Peanut Butter Cup Pie

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Ingredients

1 sleeve graham crackers
4 ½ 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
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 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))
Crushed, salted roasted peanuts

1 slice per serving

As published by Minimalist Baker.

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