A light, refreshing peanut butter flavor dessert.
- 20 oz silken tofu, drained and cubed
- 1 cup creamy peanut butter
- 3/4 cup honey alternative
- 1/2 cup water
- 1 1/2 tsp vanilla
- 1/4 tsp salt
- Place mixture in blender half at a time and blend thoroughly. Pour mixture into “graham cracker” pie crusts. Freeze until firm.
Decorate with carob chips.
You can also make mini pies by simply pouring the mixture into aluminum bake cups. Try this recipe with butterscotch sauce drizzled on top!