Chocolate Peanut Butter Cheesecake

A delicious and wholesome dessert, full bodied and similar in texture to the lacto/ovo version. A piece of this pie has about the same nutrition as a sandwich.

Ingredients

• graham cracker pie crust
• 2 cups creamy natural peanut butter
• 2 12-ounce packages silken-firm tofu or an appropriate mixture of tofu and Better Than Cream Cheese
• 3 teaspoons Egg Replacer
• 1/2 cup Sucanat or sugar
• 1 teaspoon vanilla extract
• 2 pounds non-dairy unsweetened chocolate chips

Directions

Pour half the oil out of the peanut better jar and then combine the peanut butter, tofu, egg replacer, sucanat and vanilla into a mixing bowl. Melt the chocolate chips in a pan on low heat until chips are melted. Then add melted chocolate to mixing bowl.

Transfer the content of the mixing bowl to a blender or food processor and blend well. Pour this mixture into the pie crust. Bake in a preheated oven at 400 degrees for 45 minutes. Allow to cool to room temperature then refrigerate. Serve cold decorated or undecorated.

Adapted from the Veggie Works Vegan Cookbook by Mark W. Rasmussen

Non-dairy chocolate chips by Tropical Source are perfect for cookies and cakes, and can be melted for other recipes. They are also good to snack on right out of the bag.

Better Than Cream Cheese by Tofutti is excellent for pies, dips, spreads, and dressings.

Silken Tofu by Mori-Nu is can be used for pies, smoothies, and puddings.

Egg Replacer by Ener-G is used in recipes to replace an egg as a binding or thickening agent.