semi-sweet chocolate chips
1 (14 ounce) containers
lite firm tofu
creamy peanut butter
light soymilk, I use a brand called SILK
prepared graham cracker crust
- Melt the chocolate chips in a small bowl in the microwave for about 1 minute, stirring after the first 30 seconds or so. Stir until smooth. Allow to cool slightly.
- Drain the tofu and squeeze out the excess water. Using a food processor or blender, chop up the tofu so that it's easier to work with.
- Place the chopped tofu, peanut butter, sugar, vanilla and soymilk in a large mixing bowl and beat until smooth. Add the melted chocolate and again beat until thoroughly combined. You may have to scrape down the bowl a few times and beat on the highest speed. A food processor or blender will work for this as well.
- Pour the mixture into the prepared crust and cover; refrigerate several hours until set.