Directions
Yields: 6 jars
Instructions:
Ingredients:
| 10 | vegan graham crackers (about 10 squares) |
| 1 1⁄2 tablespoon | pure maple syrup |
| 1 tablespoon | coconut oil (for the crust) |
| 2 1⁄2 teaspoons | cocoa powder |
| 1⁄4 cup | soft organic tofu |
| 1⁄4 cup | natural peanut butter |
| 1⁄2 cup | organic brown sugar |
| 1 tablespoon | almond milk |
| 1 teaspoon | pure vanilla extract |
| 1⁄4 teaspoon | salt |
| 2 cups | vegan dark chocolate chips |
| 1⁄4 cup | coconut oil (for melting the chocolate) |
Steps:
Put the graham crackers in a gallon-size plastic bag, then smash them to bits with a rolling pin.
For the crust, in a mixing bowl combine the smashed graham crackers, cocoa powder, coconut oil, and maple syrup. Mix with a spoon.
For the filling, in a food processor add the brown sugar, soft tofu, natural peanut butter, almond milk, salt and pure vanilla extract. Process until smooth.
Spoon the dry mix into each jar, about 2 or 3 tablespoons.
Spoon the filling on top.
Spoon some more of the dry mix for the 3rd layer.
Refrigerate for 30 minutes.
In a sauce pan combine coconut oil, vegan chocolate chips. Cook until smooth.
Spoon the chocolate into each of the jars. Bon appétit!
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