(Almost) Raw Chocolate Peanut Butter Pie

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Let me say first, Happy New Year!

Let me say second, we have already eaten the entire pie I made yesterday for New Year’s Eve. Sure, we cleared out half of it last night with some friends. But I awoke this morning after my husband had already left for work to this:

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Thanks, babe. Never mind that I went straight to the pie for breakfast. It’s tofu and peanut butter–protein!

But it’s that good. And it’s really easy. It requires no cooking and takes about 20 minutes to put together, so it’s perfect for a quick dessert for a party. I say it’s almost raw because it uses tofu and vegan chocolate chips, but other than that, it’s raw and minimally processed.

(Almost) Raw Chocolate Peanut Butter Pie

Filling Ingredients:
14 oz. extra firm organic tofu
2/3 c. raw peanut butter
1/4. c. soy/almond milk
Handful of vegan chocolate chips
1/4 c. maple syrup

Crust Ingredients:
1/2 c. cashews
1/2 c. almonds, soaked overnight
1 c. walnuts
1 c. shredded coconut flakes
1 c. dates, soaked for 1 hour

Handful of vegan chocolate chips for garnish

Blend crust ingredients in blender on low-medium speed until fairly chopped up. You’ll need to stir up the ingredients a few times because the dates are very sticky. Soaking them for hour ahead of time will help the blending process. Be sure not to soak them too much longer or else they will liquefy.

Put crust mixture in a pie pan and flatten into crust shape with fingers.

Blend filling ingredients on medium speed until everything is completely liquefied. Add more milk if it’s too thick.

Pour mixture onto crust and smooth. Then sprinkle with vegan chocolate chips.

Chill in refrigerator for 2-4 hours before serving.

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What pie would you eat for breakfast?

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