Easy, healthy(er) decadence goes together in a flash and disappears just as quickly.

Humble peanut butter and chocolate have always played nicely together. In this pie that skews cheesecake-y, they look just as appealing together as they taste with next-to-no effort.

No-Bake Chocolate-Peanut Butter Cheesecake Pie

Yield: 8 servings

1 prepared vegan chocolate crumb pie crust (I purchased a gluten-free variety because that was all the grocery store offered)
1 cup vegan chocolate chips, heated for 1 to 2 minutes in microwave
6 tablespoons smooth peanut butter
14 ounces firm tofu, drained
1/2 cup vegan chocolate chips, heated for about 1 to 2 minutes in microwave and whisked until smooth
1/2 cup smooth peanut butter
1 teaspoon vanilla extract
Garnish: About 1/3 cup peanuts, whole or chopped (the pie is easier to slice if the peanuts are chopped, but I tend to like them whole)
Optional topping: dollops of Cocowhip or other non-dairy whipped topping + a few more peanuts

Make ganache: while the 1 cup of chocolate chips are still warm from melting, whisk in the 6 tablespoons peanut butter until completely combined and set aside.

In large bowl of food processor, add tofu broken into about 4 chunks, and process until smooth, scraping down sides of bowl as necessary. Add the 1/2 cup melted chocolate chips, peanut butter, and vanilla, and process until completely combined and very smooth and creamy. Spread evenly into prepared pie crust, spread chocolate-peanut butter ganache evenly over the top, sprinkle with peanuts around edges, and refrigerate fir about 45 minutes. Slice and serve with a dollop of Cocowhip and more peanuts if desired.