I made this little beauty the other day and I’m having a hard time resisting only one piece a day!
- 2 scoops Chocolate Shakeology
- 1 container tofu, silken or firm (approx. 12 oz.)
- ½ cup natural peanut butter
- 2 Tbsp. almond milk
- 1 premade pie crust (I used a gluten free one)
PREPARATION: Place peanut butter, tofu, Chocolate Shakeology, and milk in blender; blend until smooth and creamy, adding a bit more milk if necessary. Pour into pie crust and refrigerate until firm, at least 1 hour. (Makes 8 servings.)
You’re welcome. 🙂