No-Bake Chocolate-Peanut Butter Pie

Pie is good any time of the day, especially if the pie is a delicious, hassle-free, no-bake one.

Ingredients

Crust

• 1 (16-ounce) bag pretzels
• 1/4 cup agave nectar

Filling

• 2 cups semisweet chocolate chips
• 12 ounces silken tofu
• 1 1/2 cups smooth peanut butter
• 3/4 cup soy milk

Coconut cream topping

• 1 cup cashews, soaked, drained, and rinsed
• 1/4 cup water
• 1/4 cup light agave nectar
• 1 teaspoon vanilla extract
• 2/3 cup coconut oil

To make the crust, put the pretzels and agave nectar in a food processor. Process until the pretzels are ground and sticking together hassle-free, no-bake one.

Crust

• 1 (16-ounce) bag pretzels
• 1 cup agave nectar

Filling

• 2 cups semisweet chocolate chips
• 12 ounces silken tofu
• 11 cups smooth peanut butter
• 3 cup soy milk

Coconut cream topping

• 1 cup cashews, soaked, drained, and rinsed
  (see Soak Your Nuts, page XX)
• 1 cup water
• 1 cup light agave nectar
• 2 cup coconut oil

Directions

• To make the crust, put the pretzels and agave nectar in a food processor. Process until the pretzels are ground and sticking together. Transfer to a 10-inch springform pan. Using the bottom of a glass, press the pretzel mixture evenly into the bottom and up the sides of the pan. Wash and dry the food processor work bowl and blade.
• To make the filling, melt the chocolate chips in the top of a double boiler. Put the tofu, peanut butter, and soy milk in the food processor. Process until smooth, stopping occasionally to scrape down the work bowl. Pour in the melted chocolate. Process again until well blended. Pour the filling into the crust. Refrigerate for 2 hours, or until firm.
• To make the coconut cream topping, put the cashews and water in a blender.
• Process until creamy. Add the agave nectar and vanilla extract. Process on low speed. With the blender running, gradually add the coconut oil until incorporated. Serve a dollop with each slice of pie.