Vegan Mini Chocolate Peanut Butter Pies

  • Makes: 8 servings

Make peanut butter pie even more blissful with this no-bake, vegan recipe featuring Frontier Fair Trade Certified™ organic mace, nutmeg and cocoa powder.

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1. Measure the flour and cocoa into a medium bowl, and whisk together with the salt. In a separate bowl, stir together the melted coconut oil, applesauce and vanilla.
2. Lightly grease the inside of eight mini-muffin tin cups with coconut oil and press mixture along bottom and sides of muffin tin. Place in freeze while you prepare the filling.
3. Meanwhile, in a food processor, mix together the tofu, peanut butter and spices until smooth (this can be done by hand, but it takes quite a while to make the tofu smooth). Remove the muffin cups from the freezer, and gently remove the dough cups using a sharp knife. Place each cup on a small square of parchment on a plate. Fill each with 1 to 2 tablespoons of the peanut butter mixture. Refrigerate for at least 1 hour before serving.


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