8 sheets of graham crackers (4 small crackers per sheet)
4 crunchy granola bars (2 packets), roasted almond crunch flavor
6 TBSP Earth Balance Vegan Buttery Sticks
1 TBSP cinnamon
Filling and garnish
1 packet, 14 ounces, organic soft silken tofu
1 cup Earth Balance Almond Butter
1 ¼ cup bittersweet chocolate
2 TBSP Earth Balance Vegan Buttery Sticks
Preheat oven to 350 degrees F.
Crush graham crackers and granola bars to a fine crumb either with a rolling pin or in food processor (makes about 1 ¾ cups); add cinnamon.
Add 6 TBSP melted Earth Balance Vegan Buttery Sticks to crumb mixture and stir until well distributed.
Press mixture into bottom and up sides of pie plate that has been lightly sprayed with cooking spray.
Bake on middle rack in oven for 10-12 minutes until browning.
Remove and cool for 15 minutes.
Melt chocolate and 2 TBSP Earth Balance Vegan Buttery Sticks together until smooth and spreadable.
Reserve about ¼ cup of chocolate mix and spread remainder in bottom of cooled pie crust.
Drain tofu and pat dry. Add tofu and almond butter to stand mixer with whisk attachment. Mix until well combined then spread over chocolate layer.
Decorate with reserved chocolate mixture (may need to reheat briefly).
Cover and refrigerate for at least 2 hours.
Makes 10 servings of approximately 360 calories, 27 grams fat, 28 grams carbs , 5 grams fiber, 10 grams protein