Ingredients
- 16 oz soft tofu
- 1 c creamy peanut butter
- ¾ c sugar
- 2 tbsp soy milk
- 2 tsp vanilla extract
- ½ c vegan chocolate chips
- 1 unbleached, 9-inch chocolate crust, chilled
Instructions
Combine all the filling ingredients in a food processor or blender and blend until smooth. Fold in the chocolate chips. Spoon into the pie shell.
Refrigerate at least 2 hours and serve with vegan whipped cream and non-dairy ice cream.
Makes 6 to 8 servings
