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Vegan Peanut Butter Pie
  • Chocolate Crust:
  • 1 ½ cups almonds *see notes for options
  • 1 ⅔ cups gluten-free oats or regular oats
  • 1 ½ cups soft Medjool dates pitted (or other dates, *see notes)
  • 2 tbsp cocoa powder unsweetened
  • 3 tbsp coconut oil melted
  • 1 pinch of salt
  • Peanut Butter Mousse:
  • 8,8 oz silken firm tofu
  • ⅔ cup non-dairy cream cheese or sub more silken firm tofu
  • 1 cup creamy peanut butter
  • ¼ cup maple syrup or other syrup/sugar to taste
  • 1 tsp vanilla extract
  • 1 cup coconut cream or another non-dairy whipping cream
  • Chocolate Ganache:
  • ½ cup coconut milk full-fat (or sub another non-dairy cream)
  • 4,2 oz dark chocolate chopped
  • To Garnish (optional):
  • salted peanuts
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