Deep Dish Brownie Crust Peanut Butter Cream Pie

• Produce

  • 1 1/2 cups Black beans, cooked

• Refrigerated

  • 24 oz Tofu, firm
  • 2 tbsp Your favorite nondairy milk

• Condiments

  • 1 cup Maple syrup or agave
  • 2 tbsp Peanut butter
  • 1 1/2 cups Peanut butter, creamy

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Chocolate chips or chunks or cocoa, dairy free
  • 1/2 cup Coconut or palm sugar
  • 2 dash Salt
  • 3 tsp Vanilla
  • 3 tbsp Your favorite gluten free flour

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil or melted coconut oil
  • 4 tbsp Olive or melted coconut oil

• Other

  • 1/4 cup Dark cocoa, dutch process or a blend

Found on eathealthyeathappy.com

Description

Ingredients

• For the crust:
• about 1 1/2 cups cooked black beans (or a 15 oz. can black beans, drained and rinsed)
• 2 Tbs your favorite nondairy milk
• 2 Tbs peanut butter
• 1 1/2 Tbs olive oil or melted coconut oil
• 3 Tbs your favorite gluten free flour
• 1/4 cup dark cocoa, Dutch process or a blend
• 1/2 cup coconut or palm sugar
• 1 tsp baking powder
• 1 tsp vanilla
• dash salt
• For the peanut butter cream filling:
• 24 oz. firm tofu, divided
• 1 1/2 cups creamy peanut butter, divided
• 1 cup maple syrup or agave, divided
• 4 Tbs olive or melted coconut oil, divided
• 2 tsp vanilla, divided
• dash salt
• about 1/2 cup dairy free chocolate chips or chunks or cocoa for dusting on top

Directions

• Heat the oven to 375. Lightly grease an 8x8 baking dish.
• Combine the beans, milk, peanut butter and oil in a food processor and process until they’re very smooth. Add the remaining crust ingredients and keep processing until you have a smooth, slightly fluffy dough. Spread/press the dough into the bottom of the pan and bake for 10 minutes. Let the crust cool while you make the peanut butter cream filling.
• If you have a magnificently large-capacity food processor or blender, just dump everything in there and blend until smooth and creamy, then spread it on the brownie crust. If you dont, put half of everything in (12 oz. tofu, 3/4 cup peanut butter, etc) and blend until smooth and creamy. Scrape down the sides as needed. Spread the first round of filling on the crust. Repeat with the rest of the ingredients.
• Use a coffee/spice grinder or food chopper to grind the chocolate chips into a rough powder. Sprinkle them semi-evenly atop the pie. Or just dust the pie with cocoa.
• Refrigerate for at least 2-3 hours before slicing. Keep the pie covered in the fridge when not noshing.