Butterscotch Mousse Pie

• One 16-ounce tub silken tofu
• 1/3 cup cashew butter
• 1/3 cup brown rice syrup or maple syrup
• 2 teaspoons butterscotch extract
• 1 teaspoon vanilla extract
• One 9-inch vegan chocolate graham cracker crust
• 2 tablespoons chocolate chips
• 2 tablespoons rice milk

1. Preheat the oven to 350F.
2. Combine the tofu, cashew butter, rice syrup, butterscotch, and vanilla in a food processor and process until creamy and completely smooth.
3. Pour the mixture into the crust.
4. Combine the chocolate chips and rice milk in a small saucepan and heat gently.
5. Whisk together until smooth.
6. Or, combine the chocolate chips and rice milk in a small bowl, heat in a microwave for about 45 seconds or until melted, then whisk together.
7. Drizzle the melted chocolate over the top of the pie.
8. Using a spoon, gently create swirl patterns.
9. Bake for 40 to 45 minutes, or until the pie feels set in the center.
10. Cool completely, then serve.
11. If time allows, chill before serving.
12. Calories: 392
13. Total Fat: 20g
14. Protein: 10g
15. Carbohydrates: 46g
16. Fiber: 1g
17. Sodium: 260mg

cashew butter, brown rice syrup, butterscotch, vanilla, graham cracker crust, chocolate chips, rice milk

Taken from www.epicurious.com/recipes/food/views/butterscotch-mousse-pie-390583 (may not work)