Ingredients
Sesame Crust
1/2 cup whole wheat pastry or spelt flour
1 cup old fashioned rolled oats, ground to a coarse powder in food processor
1/2 cup toasted sesame seeds
1/4 tsp. sea salt
1/4 cup canola or safflower oil
3 tbsp. either honey, maple syrup or agave nectar
2 tbsp water
Peanut Butter Filling
1 pound silken tofu
3/4 cup smooth peanut butter
1/2 cup of honey, maple syrup or agave nectar (or 1 tsp stevia plus 1 tbsp liquid sweetener and 2 tbsp water)
2 tbsp canola or safflower oil
1 tsp vanilla extract
Directions
Preheat oven to 350.
For the crust, combine flour, ground oats, sesame seeds, and sea salt in a medium bowl. Whisk oil, maple syrup, or other sweetener and water together in measuring cup. Drizzle wet ingredients over dry ingredients and mix with a fork until dough is moistened and form into a large ball.
Place the dough ball into an oiled pie plate, pressing dough with fingers bottom of plate and up sides. Bake crust until edges start to turn brown, about 18-20 minutes. Cool pie crust completely.
For the filling, place tofu, peanut butter, sweetener, oil, and vanilla in bowl of food processor. Process, scraping down sides of bowl several times, until smooth, about 1 minute.
Carefully spoon peanut butter filling into cooled pie crust. Use spatula to spread filling evenly. Freeze pie for at least 3 hours. Let pie come to room temp for 10 minutes before slicing. Pie may be wrapped in plastic and frozen for several days.
