Monday, November 19, 2012

Peanut Butter Cup Pie

Chocolate Peanut Butter Cup Banana Dessert

Serves 8

Crusts Optiona

Crust #1
4 cups vegan chocolate cookies
1/4 cup vegan margarine, melted
Blend cookies in a food processor until fine. Drizzle in melted margarine and process until blended. Press into a 10-inch pie plate and bake 350° 8-10 minutes. Let cool.

Crust #2
Use your favorite graham cracker crust recipe or layer graham crackers in the bottom of square pan (my personal favorite!).

Chocolate Layer Filling:

2 cups vegan chocolate chips
12.3-ounce package firm silken tofu
2 Tblsp soymilk
1 teaspoon vanilla or chocolate liqueur

Melt chocolate chips with soymilk over a double boiler or in the microwave. Drain tofu and crumble into food processor. Add melted chocolate, soymilk, and vanilla and blend until the consistency resembles a thick pudding. Pour into cooled crust and chill in the refrigerator.

Banana Layer

Slice one banana over chocolate layer before adding Peanut butter layer.

Peanut Butter Filling:

12.3-ounce package firm silken tofu
1 cup almond butter or peanut butter
1/4 cup maple syrup or agave
1/2 teaspoon vanilla

Drain tofu and crumble into food processor. Add peanut butter, sweetener, vanilla and blend until smooth. Spread on top of chocolate mixture and refrigerate again.

Chocolate-Peanut Butter Topping Optional:

1/3 cup creamy peanut butter
1/2 cup vegan chocolate chips
1 tablespoon vegan margarine

Melt peanut butter, chocolate chips, and margarine over low heat, stirring constantly. Spread over pie and refrigerate until set, about 1-2 hrs.

Enjoy! Rbudladi

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