Chocolate and peanut butter pie that's vegan and healthy for me? YES PLEASE.
I can't believe how easy this was to make...not to mention the fact that I came up with this off the top of my head. (What can I say? I'm amazing). Just kidding...anyways, if you're a peanut butter addict like me, you're going to love this cheesecake, and if you're not, you're still going to love it. PS: this pie has more than a serving of vegetables in it.
The avocado gives this a smooth texture, though you can add some silken tofu to the mix in order to bulk this pie up a little (and make it more like cheesecake. Given the fact that I'm a poor law student, I didn't use the tofu that I have because I wanted to save it for something else. I also ran out of almond milk today, so I decided to just use water instead. It worked out well.
2/3 cup avocado
1/2 cup + 1 tbsp. peanut butter
1/3 cup water or plain unsweetened almond milk
2 tbsp. brown sugar
1 tbsp. cocoa powder
1 tsp. lemon juice
1/2 tsp. vanilla extract
Dash of salt
1 premade pie crust
1. Preheat your oven to 350 degrees. Blend all of the ingredients in your food processor until smooth and creamy, and then spoon the mixture evenly into your premade pie crust.
2. Bake for 15 to 20 minutes. Let the mixture cool, and then let it set in the fridge for a few hours, and then savor it. :)