Night Before: Chill coconut cream in refrigerator overnight.
Next Day: Preheat oven to 375°F. Lightly oil a 9- or 10-inch ovenproof glass pie pan.
Make crust: Process dates for 1 minute in a food processor, until roughly chopped. Add almonds and process for 1 minute, or until finely chopped. Add oats, cocoa, and oil and pulse to combine. Scrape into prepared pie pan and use the back of a spoon to press evenly over the bottom and up the sides of the pan. Bake for 10 minutes. Sprinkle chocolate chips evenly over bottom and set aside on a cooling rack to cool completely (chocolate will melt slightly). Chill in the refrigerator for 30 minutes, or you can make crust a day ahead and store, covered, in the refrigerator.
Make filling: Combine tofu, peanut butter, and maple syrup in the jug of a blender or food processor bowl and blend on high for 1 minute, or until smooth.
Scoop solid cream out of the coconut cream into a chilled bowl, discarding watery liquid or reserving for another use. Whip, using a fork, until a cream-like texture is achieved. Fold peanut butter mixture into whipped coconut cream. Cover and place in the freezer.
When crust is chilled, spread peanuts (if using) evenly over the chocolate on the bottom. Pour peanut butter filling over the peanuts and spread evenly using a spatula.
Cover and freeze for 15 minutes before serving, or store in the freezer for up to 4 days (allow to stand for 3 hours at room temperature before serving). Garnish top of pie with chocolate chips if desired.
YOU’VE GOT OPTIONS
For a traditional crust, use 1 batch Vegan Pie Pastry (page 195), or 1 package regular or gluten-free pie pastry, thawed, in place of crust ingredients. Roll pastry to 1⁄4 inch thick, wrap around rolling pin, and transfer to a 9- or 10-inch pie pan. Press pastry into bottom and sides and trim away excess. Bake and add chocolate chips as in step 3.
Maple syrup lends an almost caramel flavor to the filling, but you can use coconut or agave nectar instead.
Try adding fresh bananas to the filling. Here’s how: In step 6, slice 2 ripe but firm bananas and spread slices evenly over peanuts (if using). Pour peanut butter filling over the bananas and spread evenly using a spatula.
Makes 8 To 10 Servings
CRUST (SEE OPTIONS)
1 cup pitted dates
1 cup almonds or pecans
1 ⁄ 4 cup rolled oats
3 tablespoons cocoa powder
1 tablespoon softened coconut oil
1 cup vegan semisweet chocolate chips
12 ounces firm silken tofu, slightly drained and patted dry
1 ⁄ 2 cup creamy salted peanut butter
1 ⁄ 4 cup pure maple syrup (see options)
1 (13.5-ounce) can coconut cream or full- fat coconut milk
1 ⁄ 3 cup roasted and salted peanuts, roughly chopped (optional)
1 ⁄ 2 cup vegan semisweet chocolate chips
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.