You may also like
Categories:
milk chocolate chips silken tofu peanut butter vanilla soymilk nectar vanilla extract graham cracker crust
Viewed: 56 - Published at: 9 years agoIngredients
- 10 oz. semisweet or milk chocolate chips
- 12 oz. silken tofu, sliced into 8 slabs and patted dry
- 1 cup creamy peanut butter
- 1/2 cup vanilla soymilk
- 1 tsp. agave nectar
- 1 tsp. vanilla extract
- 1 9-inch prepared graham cracker crust
Method
- Melt chocolate chips in bowl in microwave on medium heat 15 seconds.
- Stir, scrape down sides of bowl, and heat 15 seconds more, or until chocolate has melted.
- Combine melted chocolate, tofu, peanut butter, soymilk, agave nectar, and vanilla in blender or food processor, and process until smooth, stirring occasionally.
- Pour mixture into crust.
- Refrigerate at least 2 hours before serving.
