Chocolate peanut butter pie

1. Preheat oven to 375 degrees F and grease an 8” pie pan.
2. Food process graham crackers until semi-fine. Add in butter and pulse until combined.
3. Press grahams into pie pan. Bake for 10 minutes and let cool.
4. In a food processor, blend tofu, peanut butter, and maple syrup.
5. Whip coconut cream in a medium mixing bowl. Add vanilla extract.
6. Fold peanut butter mixture into cream. Pour in crust and freeze about 45 minutes
7. Top with optional topping (recipe below) and freeze until firm.

  Optional Chocolate Topping

1. In a small saucepan, heat chocolate chips and milk, stirring occasionally.
2. Once chocolate is melted, pour over pie and smooth out.
3. Freeze for an additional 15-20 minutes.