Crunchy Chocolate Truffle Pie

• 1 cup semi-sweet chocolate chips
• 1 12-oz. container firm silken tofu
• 1/2 cup pure maple syrup
• 1 cup creamy peanut butter
• 1 9-inch premade graham cracker crust
• 1/2 cup chopped chocolate-covered pretzels

1. Place chocolate chips in microwave-safe bowl, and microwave on high for 30 seconds.
2. Stir chocolate, and heat 30 seconds more.
3. Repeat heating and stirring until chocolate is just melted.
4. Set aside.
5. Combine tofu and maple syrup in food processor, and blend 3 minutes, or until smooth.
6. Add peanut butter, and process until smooth.
7. Add melted chocolate, and process once more until smooth.
8. Pour peanut butter-chocolate mixture into pie crust, smoothing the top; refrigerate 20 minutes.
9. Sprinkle pretzels on top, and serve, or refrigerate until ready to eat.

semisweet chocolate chips, maple syrup, peanut butter, graham cracker crust, chocolatecovered

Taken from www.vegetariantimes.com/recipe/crunchy-chocolate-truffle-pie/ (may not work)