Creamy Peanut Butter Pie

1 1/2 cups graham cracker crumbs
1 Tbsp. vegetable oil
4 Tbsp. maple syrup
1 package silken tofu, extra firm, pureed
8 ounces Tofutti cream cheese
2/3 cup unrefined cane sugar (or your favorite sweetener)
1/2 cup peanut butter
1 tsp. vanilla extract
2 Tbsp. honey (or alternative)
1/4 cup carob chips

Place a rack in the center of your oven and preheat to 350 degrees. Coat a 9 to 10-inch round pie pan with cooking spray.

Mix crumbs, oil, and maple syrup together. Press into the prepared pan. Set aside.

Place the remaining ingredients, except for the carob chips, in the container of a food processor and puree until smooth and then pour into the crust.

Bake for 30 minutes and then refrigerate overnight or for 5 - 6 hours before serving.

Garnish with carob chips. Serve and enjoy!

*The fine print: for all you chocolate lovers out there! The original recipe called for chocolate flavored graham crackers. . .and 1/4 cup of fat-free chocolate syrup instead of carob. :)