Bye bye Reese's .....Hello Vegan Peanut Butter Cup Pie

Holy heck batman, we aren't playing around with this mouth watering pie.  Grab a cold glass of almond milk, sit back and close your eyes as you take your first bite.  You may have to pinch yourself because it is so dreamy, creamy and delicious.

 There are 2 different parts to this pie, but don't fret!  This whole process is really quite simple.  Probably the easiest pie I have ever made!  From start to end, I spent about 25 minutes at the most.  If you chose not to use the optional chopped peanuts and sea salt, this recipe is under 9 ingredients!  Come on, you gotta love that!

I kind of winged my own crust, so if you have a favorite crust you make, go for it!  I played around with medjool dates and animal crackers.  The dates acted as a binding agent, but also kept the crust nice and moist.  So, expect a firm, and moist crust.  It will not be flaky and/or crispy.  This is the only baking that is involved in the recipe.  Thank goodness because it was 90 degrees today and don't want to overheat  the apartment!  Oh, trust me, I am not complaining, I have been craving some damn sun and heat for what it seems like, an eternity

The pie may sound heavy, but it is actually quite airy.  Simply combine the peanut with tofu in a food processor and blend  until smooth. It is beautifully smooth and sensually creamy. 

Yeah yeah, I know what you are thinking..."tofu in a dessert?  Have you been smoking something?"

 But trust me, it is delicious!  Plus, it makes sense.  There is soy ice cream, soy whipped cream, etc.  And, here is the best part, aside from the obvious flavor explosion in your mouth;  it is packed full of protein!  Such a great bonus for a dessert! 




Vegan Peanut Butter Cup Pie
Ingredients:
for the crust:
2 c animal crackers
1 tbsp vegan butter
2 large medjool dates

for the peanut butter filling:
1 c peanut butter
1 block tofu, drained and pat dry
2 tbsp agave nectar (or maple syrup)
1/2 tsp vanilla extract

for the chocolate top:
1 bar dark chocolate
1/4 c almond milk + a few extra tbsp
crushed peanuts/sea salt (optional)

Directions:
Preheat oven to 350.  In a food processor, blend the crust ingredients.  Press the mixture into a 10-inch pie plate and bake for 8 to 10 minutes. Let cool.

In the meantime, rinse out your food processor and add in the ingredients for the peanut butter filling.  Blend until smooth.  It should look somewhat like a smooth pudding.  Spoon and smooth over cooled pie crust.  Set aside.

For the chocolate top, melt the dark chocolate over med-low heat, slowly adding in the almond milk.  Stir constantly.  You want to be able to pour this over the pie, but should not be too wet.  Also keep in mind, you want to pour it over so it can also not be too dry.  Evenly pour and smooth out the chocolate sauce over the peanut butter filling.  Top with crushed peanuts and sea salt, if you like