If you follow me on Instagram, then you know we were in California last week driving down the coast, hunting redwoods, sipping wine, and meeting Billy. It wasn’t all just for fun, although we did have a blast. We were in San Francisco filming a course all about food blogging! And guess what? It’s going to be available soon and we’ll gush all the details when it’s available.

Just know, in the meantime, you’ll get lots of face time with John and me via video. Expect crash courses on food photography, monetization, meaningful growth, and finding a niche. Fair warning, we can be slightly awkward on camera as we’re rather used to the camera being turned the opposite direction (wink).

What does this have to do with pie? It all comes together. Trust me.

In California we ate some seriously good food. From San Francisco to wine country to Humboldt county, we stuffed ourselves silly.

While on vacation I like to seek out bakeries and try their best offerings. I’ve curbed my everyday sweet tooth quite a bit so when I’m traveling I indulge a bit more.

At Tartine I had one of the best walnut brownies of my life.

At Craftsman and Wolves I had a seriously bangin’ chocolate chip cookie.

At Dandelion we split a chocolate bar that was so complex I almost cried.

At Downtown Bakery I noshed on one of their world famous sticky buns.

But you know what? Of all the sweets I had last week (and there was obviously a lot), I still swoon for this pie. If you’re a chocolate peanut butter lover, you must give this recipe a go!

It all starts with a creamy peanut butter-tofu filling made light and airy with coconut whipped cream. Pour that over a crispy, sweet graham cracker crust and top it with a vegan chocolate ganache and you’re in straight up vegan paradise.

This pie is outrageously delicious and a small slice is MEGA satisfying. It’s:

Silky

Creamy

Peanut buttery

Not too sweet

Mega chocolaty

Reminiscent of a giant PB cup

Slightly crispy from the peanuts and graham cracker crust

& Totally irresistible

I could not trust myself around this pie, so you better believe I was passing it off on any friend within arm’s reach. But the great thing is you can store this gem in the freezer and then just take a little bite when you’re craving something sweet.

I froze my pie and then about 30 minutes before serving set it out to get ultra creamy. SO good. When you take one bite and your eyes roll into the back of your head, you know it’s a winner. Enjoy!