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Taste as good as it looks! Colored with beet juice, this no-bake peanut butter pie is gluten-free, protein-packed, and vegan.
In a food processor, blend all the crust ingredients into a slightly sticky mixture.
Transfer the crust mixture to a tart pan and press well into the edges.
Add the peanut butter, tofu, and maple syrup to the food processor. Process, and gradually pour in milk until smooth and creamy -- like the consistency of a thick soup.
To color (optional), blend in the beet juice until reaching your desired shade of pink.
Pour the filling into the tart crust and let set in the fridge for 2+ hours.
Once ready to eat, slice and serve chilled!
This recipe was created by Vegamelon.
