Proceed with caution. This was seriously and dangerously delicious. I can't put into words how amazing this was. All I can do, is express myself through song. You're welcome.
There's a party in my tummy. So yummy. So yummy. I think I'm going to try a chocolate cookie pie crust next time so there's even more chocolatey goodness going on!
- 1 1/2 cups peanut butter
- 1/2 cup banana
- 2 tbsp agave nectar
- 1 tsp vanilla extract
- 1 container of Tofutti's Better than Cream Cheese
- 1/3 cup chocolate chips
- 1 prepared graham cracker or chocolate cookie crust
- 1 cup chocolate chips (for topping)
Place all of the filling ingredients in a food processor or blender and blend until smooth. Pour into prepared graham cracker or chocolate cookie crust and put in refrigerator.
Put 1 cup of chocolate chips in a microwave safe dish and melt in 15 second increments. Every 15 seconds, take them out of the microwave and stir. Keep heating and stirring until its melted and reached your desired consistency. This is called tempering the chocolate.
Once the chocolate is melted, pour and smooth over the top of the cheesecake filling. It's best when refrigerated overnight so it has time to set and the flavors have time to blend together.
Enjoy and Happy Eating!