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Vegan Double Chocolate Chip Peanut Cheesecake

Ingredients CRUST 1 sleeve graham crackers (or sub similar gluten-free cracker/cookie)
4 1/2 Tbsp melted vegan butter or coconut oil
PIE 12 ounces firm silken tofu (slightly drained and patted dry)
1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand)
1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
1 14-ounce can full-fat coconut milk OR coconut cream (1 can yields ~1 3/4 cups // chilled overnight // no shaking the can- you want the cream and liquid to remain separate)
CHOCOLATE GANACHE TOPPING 1 cup semisweet dairy-free chocolate chips
1/3 cup non-dairy milk (I used full-fat coconut, but almond milk is fine, too)
Instructions Preheat oven to 375 degrees F (190 C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches // as original recipe is written).
Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn’t get ground. Add melted butter and pul…

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