Chocolate Peanut Butter Pie

I'm back and posting from my shiny new flat...well, mostly shiny anyway. While we were packing the stuff up in my old flat we found a really old potato. I had to take a photo, it was like a potato from space or summit.



My housemates boyfriend is going away for a month so last night we decided to cook a nice meal. I fancied an old favourite that my mum used to make so I decided to veganise it.

Chocolate Peanut Butter Pie

For the base:

• 1/2 a large pack of bourbon biscuits, or oreos would probably do if you're in the US
• 1/2 cup vegan butter
  

For the filling:

• 400g firm tofu
• 1 1/2 cups peanut butter (a small jars worth)
• 2 cups chocolate chips or dark chocolate
• 1/2 cup non dairy milk

1. To make the base, bash the bourbons up with a heavy object until they're all smashed into crumbs (this is the best bit :D)
2. Melt the butter in a pan, and add the bourbon biscuits. Mix it all up and transfer it into a pan, pushing the mix tightly against the sides of the tin and making it smooth. Put into the fridge for an hour before adding the filling, until it's nice and hard.
3. To make the filling, melt the dark chocolate. Add the melted chocolate to the tofu, peanut butter and milk in a large mixing bowl or a food processor. Blend until smooth.
4. Transfer the filling into the tin and refrigerate for 2 hours
5. If you're feeling fancy then melt some dark chocolate and spread onto the pie when it's ready before refrigerating it for an extra hour or two. We added hemp seeds on top but you could put some vegan white chocolate chips or chopped nuts. It's all good.

This tasted just like my mums recipe, it was awesome!