Vegan Mini Peanut Butter Pies

• Crust:
• 1 cup almonds
• 3/4 cup walnuts
• 1/2 cup dates
• 3 tablespoons coconut oil, melted
• 2 tablespoons agave nectar
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• Filling:
• 1/3 cup canned coconut cream
• 1/4 cup natural creamy peanut butter
• 1 tablespoon peanut butter powder (such as Pb2 brand)
• 2 tablespoons agave nectar
• 4 ounces silken tofu
• Garnish:
• Vegan whipped topping (optional)
• Peanuts, chopped (optional)
• Vegan dark chocolate, shaved (optional)

1. To make the crust, combine all ingredients for the crust in the bowl of a food processor until all ingredients are finely ground and mixture begins to come together into a ball. Divide mixture evenly among divide evenly among the cups of a 12-cup mini muffin pan; press evenly along bottom and slightly up sides of muffin cups to form each pie's crust. Place in freezer while you prepare the filling.
2. To prepare the filling, combine all ingredients in the bowl of a food processor until well blended. Pour peanut butter mixture evenly into prepared crusts. Return to freezer and chill for 2 hours. After 2 hours, keep pies in refrigerator until served.
3. Garnish, as desired.

crust, almonds, walnuts, dates, coconut oil, nectar, cocoa, salt, filling, coconut cream, natural creamy, peanut butter, nectar, silken tofu, topping, peanuts, chocolate

Taken from www.myrecipes.com/recipe/vegan-mini-peanut-butter-pies (may not work)