Ingredients: 1 12-ounce package non-dairy chocolate chips (about 2 cups) 1 16-ounce package firm tofu 1 1/2 cups peanut butter, crunchy or smooth (or more to taste) soymilk (to desired texture) 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust 1 cup non-dairy chocolate chips (optional topping) 1 cup chopped nuts (optional topping)

Recipe: Melt the chocolate chips in a double boiler, saucepan, or microwave.

In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter (comes in salted and unsalted types) , and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired.

Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a Chocolate Peanut butter (did you know that you can make butter at home too?) Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.