For the chocolate pie filling:
12 ounces firm silken firm tofu
1/2 cup Mile or Almond Breeze Chocolate Almond milk
1/2 cup peanut butter or almond butter
12 ounces dark chocolate chips
flaky sea salt for topping
Use graham cracker store bought crust or make it yourself which is easy to do. Another option is to crush oreo cookies for the crust. Yum!
I recommend the sea salt but whipping cream on top is wonderful as well.
Chocolate Peanut Butter Cup Pie Filling: Blend the tofu, Mike or almond milk, and peanut butter or almond butter until smooth. Melt the chocolate chips. Add to the blender and blend until smooth – it gets thick.
Chocolate Pie Assembly: Pour filling into a crust (store bought or home made), sprinkle with sea salt if you want, and chill for 12-24 hours. Cut and serve!