The ultimate peanut butter lover’s dessert. Mini pies made with Oreo crust are filled with naturally sweetened creamy peanut butter filling.
3 Mini Pies
Pulse chocolate cookies in a food processor until they form fine crumbs. Pour in melted vegan butter and pulse until fully combined. Press crust into 3 mini pie tins and freeze for 10 minutes while making the filling.
Combine the tofu, peanut butter, date sugar, soy milk, and vanilla in a food processor or blender and blend until smooth.
Spoon into the pie shell. Refrigerate at least 2 hours before serving. Drizzle with chocolate sauce and extra peanuts, if desired.