Mini Peanut Butter Pies with Oreo Cookie Crusts

The ultimate peanut butter lover’s dessert. Mini pies made with Oreo crust are filled with naturally sweetened creamy peanut butter filling.

Cooking Directions

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.

This recipe was created by Healthy Helper Blog.

1 pkg. House Foods Soft Tofu
1 cup natural creamy peanut butter (warm in the microwave to get it extra smooth and drippy)
¾ cup date sugar
¼ cup unsweetened soy milk
1 tsp. vanilla bean powder

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