Vegan Peanut Butter-Chocolate Pie
4 squares unsweetened bakers chocolate
1/2 sup sugar
1 block firm tofu
6 tbsp. any kind of soymilk. (almond, plain, vanilla . . .)
2/3 cups peanut butter
1 1/2 cups flour
1/2 tsp. salt
2 tbsp. sugar
1/2 cup oil
2 tbsp. soy milk
Mix dry ingredients. Add wet ingredients. Mix well. Pat in to a 9'' pie pan. Bake at 425 degrees F for 10-12 minutes.
Place baker's chocolate in to a bowl and put in in to the microwave for 30 second intervals. Take out every 30 seconds and stir until completely melted.
Take firm tofu and crumble it with your hands in to a food processor. Add chocolate with the tofu. Then add peanut butter and sugar. Bled until completely mixed. While food processor is going, use the opening at the top to add 6 tbsp. of prefered soymilk. Let mix for about ten more seconds before removing processor top. Crust should be finished by now.
Once crust is cooled a little bit outside of the oven, move the filling from the processor in to the pie crust. Place filled pie in to the fridge and let it sit for a few hours tops.