As you may already know – I love peanut butter. Like eat out of the jar love. By itself love. Crunchy mostly, but creamy is good too. I am also forever on a quest for the best peanut butter, because lets face it – sometimes eating the same one over and over gets tiresome. I would love to try the new ones out now that are flavored, but they are so full of sugar and other things it isn’t worth it. One of my fave natural pb’s has been in my cupboard waiting to be eaten, and instead of downing it by the spoonful I decided to make a pie – a vegan pie with store-bought graham crust. Peanut Butter Mousse Pie to be exact.
One of the most tragic things ever is that I have not made anything non-savory with tofu. Why? Because it intimidates me to make something that I could possibly not like. And eating sweetened tofu kind of makes me wonder if I could like it. I mean I love tofu more than almost any meat substitute out there on the market right now, so putting that into a sweetened treat makes me wanna gag. So how does someone try something new and make it tasty enough to want to serve to the world (or just me, myself, and I)? Put peanut butter in it. And cinnamon. Anything is better with peanut butter and cinnamon right? And the crust? Keebler graham crust. Yummmmmm.
1 Cntr Nasoya Tofu-Plus, extra firm, liquid squeezed out
1/4 C So Delicious Unsweetened Vanilla Cashew Milk
1/4 C Wholesome Sweeteners Light Brown Sugar
1 Tbsp Cinnamon
1/2 C Jif Natural Peanut Butter
1 Keebler Graham Ready Crust
1. Drain and squeeze as much liquid as possible out of tofu.
2. In food processor dump tofu, cinnamon, brown sugar, and milk.
3. Process on high two minutes stopping once to scrape sides.
4. Add peanut butter and process two minutes, scrape sides once.
5. Pour into crust and smooth out. Put on lid and refrigerate overnight.
6. Slice, serve, and enjoy!
Total Fat: 10g