This delicious dairy-free recipe was generously provided to us by the chocolate-peanut-butter addicts at Deep Roots Market in Greensboro, North Carolina. You won’t know what to love most — the healthful ingredients, silken texture or decadent taste!
- 1 1/2 cups Maranatha Peanut Butter (or adjust more/less to your taste)
- 2 cups Tropical Source Semi Sweet Chocolate Chips (approx. 1 1/2 packages)
- 8 oz Mori-Nu silken tofu (approx. 3/4 box)
- 1 cup soymilk (as needed)
- 1 graham cracker crust
- 1 banana (optional)
In either a blender or in a bowl with a hand mixer, blend tofu and peanut butter together to make a thick paste. Melt chocolate chips in a double boiler. Add to the tofu/peanut butter paste. Mix well. Thin mixture with soymilk to the consistency of pudding; use more or less if needed. Thoroughly blend all ingredients and pour into pie shell. Place in fridge for about two hours. You can freeze the pie for one hour to get a fudge-like texture; the refrigerator will make it a little softer. Top with sliced banana before serving.