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1 cup PB2 peanut butter powder, prepared
1 1/2 powdered sugar
1/8 tsp salt
1 tsp xanthan gum
3 cups quick oats, use gluten-free oats if you need to
1 tbsp. vegan butter
2 tbsp sugar
1 to 3 tbsp plant-based milk
In a food processor, add tofu and peanut butter (to prepare it add enough water to the PB2 powder to make it smooth and creamy like peanut butter). Blend until well combined.
Pour the tofu/peanut butter mixture into a large bowl. Using a wire whisk, stir in the powdered sugar, salt and xanthan gum. until well combined. Set aside.
In another bowl combine the oats, sugar, vegan butter. Stir until well combined and butter is even distributed. Next, stir in enough plant-based milk until the mixture is slightly moist like a traditional graham cracker crust.
Spray a pie plate with non-stick spray. Add the oat mixture and press it evenly into the pie plate on the bottom and up the sides. Reserve a small handful of crust.
Now pour in the peanut butter filling. Garnish it using the reserved crust.
Place the pie in the freezer and freeze several hours until very firm. Remove from freezer to slice and serve. Store left-overs in the freezer.
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