1 sleeve graham crackers
4.5 Tbsp melted coconut oil
12oz firm silken tofu, drained
1/2 cup creamy salted peanut butter
1/4 cup agave nectar or maple syrup
1 14oz can of full fat coconut milk....chilled overnight----You want the cream and liquid to remain
separate, don't shake the can
3-5T powdered sugar
1/2 tsp vanilla
CHOCOLATE GANACHE TOPPING
1 cup semisweet dark chocolate
1/3 cup non-dairy milk
preheat oven to 375 degrees F and lightly oil a glass pie pan.
add graham crackers to a food processor and process almost fine. a little texture is ok, just remove any large pieces. add melted coconut oil and pulse to combine. add to greased pie pan and press to form crust. bake for 10 minutes or until golden brown. Remove and set aside to cool.
add tofu, peanut butter, maple syrup or agave to a blender, blend until smooth.
next, scoop out the cream of the coconut milk with powdered sugar and vanilla then whip into whipped cream in a large, chilled mixing bowl. whip for a couple minutes until it gets thicker.
fold the peanut butter/tofu mixture into the whipped cream.
pour filling over crust and put in freezer to chill. let it remain in freezer for one hour and prepare your ganache.
add chocolate chips to a bowl and heat your non-dairy milk to a low simmer. pour warmed milk over chocolate chips and let sit for 5 minutes to melt. stir. spoon ganache onto pie and spread quickly.
top with crushed, salted, roasted peanuts and put in freezer. 20-30 minutes before serving, remove from freezer and serve.
this is the most delicious pie ever. at least in the top 5 I've ever had. it is seriously so good :)) try it you won't be disappointed. here is the original recipe from minimalist baker. it's the best food blog around.