1 c. semi-sweet choc chips
12 oz firm silken tofu
1/2 c maple syrup (unavailable here now so I used table syrup and it worked great)
1 c creamy Peanut Butter
9 inch graham cracker pie crust
1/2 c crushed pretzels (chocolate covered would be even better!)
combine tofu and syrup in blender, 3 minutes.
add pb, process til smooth.
place chips in micro safe bowl.
heat 30 seconds. stir. repeat until melted.
add melted chocolate to stuff in blender.
process til smooth.
pour mix into pie shell, smoothing the top.
refrigerate coupla hours.
top with pretzels and enjoy!
It is thick luscious heaven.
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