Fair disclosure, I started with online recipes that I scribbled down (a bunch from different places) to come up with one set of ingredients. I’m not sure what they were any more or I would link here.
3/4 cup pecans, walnuts, or almonds (unsalted)
1/4 cup coconut oil
3 tablespoons maple syrup
1/4 teaspoon fine grain sea salt
1/2 cup whole wheat pastry flour
1 cup rolled oats
10 oz. semisweet chocolate chips melted or ½ cup chocolate syrup
1 package soft tofu
1 cup creamy peanut butter
½ cup soymilk
1 T. agave nectar
1 tsp. vanilla extract
Combine crust ingredients and pulse in blender or food processor briefly. Press into a pie pan. Bake at 350* for 10-12 minutes or until it starts to brown on the edges. Remove and cool.
Combine chocolate, tofu, peanut butter, soymilk, agave nectar, and vanilla in blender or food processor, and process until smooth. Pour mixture into crust.
Refrigerate 3-4 hours before serving.
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