Peanut Butter Pie
I used this pie for the mindful eating exercise during the last ladies night. One of the best things you can do for yourself is engage all your senses while you eat, and you'll enjoy food as you never have before. You're also likely to eat less because when you're truly attentive to your body's signals, you'll begin to recognize how it feels to be full. Often, that point comes well before the time we usually stop eating.
Lastly, go ahead and honor that treat by serving it with your best china and silver. If it makes you happy, it should be given a place of honor!
The graham cracker pie crust I made did have 1/4 cup raw sugar, so I'm going to work on making one that uses a different sweetener. It's best to make your own crust to avoid preservatives and extra fillers. Find organic graham crackers to avoid high-fructose corn syrup and trans fats. OR, the filling could easily be used as a mousse, with no crust necessary!
12 oz. package extra-firm silken tofu 1/2 cup unsweetened peanut butter 1/3 cup pure maple syrup 2 tsp vanilla extract 1 cup non-dairy chocolate chips, melted
Process tofu until smooth. Add peanut butter, maple syrup, and vanilla. Blend again till smooth. Add melted chips and blend one more time. Pour mixture into crust and refrigerate for at least 3 hours before serving.
This recipe found in Veg News magazine.