Success!

Tonight is a night of great achievement. I cooked at the apartment and didn't ruin anything! The last time I tried to make food here, things did not end well. In fact, things ended at Chipotle down the street because of some dried-out sweet potatoes and some burnt steaks. This time around I opted for a no-heat-required recipe - Chocolate Peanut Butter Pie. It's one of my favorites because it tastes amazing - perfect for a summer evening - and it's healthy! Guess what I'll be having for breakfast tomorrow?

Here's the recipe from Carrie on Living:

Be forewarned - this is a vegan recipe, so it has tofu in it. I am not a vegan, and I don't like tofu, but I can't get enough of this pie, so it's definitely worth a try!

Peanut Butter Chocolate Pie

Ingredients

• For crust:
• 1 cup unsweetened shredded coconut
• ⅔ cup dry almonds
• ⅛ teaspoon sea salt
• 1 cup pitted dates
• For filling:
• 1 12-ounce package organic silken tofu
• 1½ cups pitted dates
• ½ teaspoon vanilla extract
• ½ cup cacao
• ⅓ cup peanut butter
• ¼ cup unsweetened soy milk

Instructions

1. Crust: Combine the coconut, almonds, and salt in a food processor and pulse until the nuts are finely ground.
2. Add the dates, 2 to 3 at a time, pulsing between additions until well-incorporated and the mixture is crumbly but slightly sticky.
3. Transfer to a 9-inch pie plate or tart pan with removable bottom. press the mixture thinly, firmly, and evenly onto the sides and bottom of the pan.
4. Place the pan in the refrigerator while you make the filling.
5. Filling: Combine tofu, dates, vanilla extract, cacao, peanut butter, and soy milk in a high-speed blender and process until smooth.
6. Use the tamper if necessary to push the ingredients into the blade.
7. Pour the blended mixture over the crust and use a spatula to smooth the top.
8. Place entire pie into the refrigerator for at least two hours before serving so filling can firm up.
9. Serve cold.

Enjoy!