updated gluten-free dairy-free chocolate tofu peanut-butter pie

I used to make this with a storebought graham-cracker crust (when I could find that at an import store) or a homemade cookie crust, but since finding out about these food allergies that I have, I hadn't made this delectable pie in a long time. 

But I wanted to welcome our boys home from overseas with one. With just a bit of rejigging, here's my latest gluten-free and dairy-free version.

You'll need (for the filling): 

• 450 g (about 1 lb.) block of silken tofu, drained
• 2/3 c. creamy peanut butter (I make my own with just salt, no sugar)
• 1 c. melted dairy-free chocolate chips
• 1 teaspoon vanilla

You'll need (for the crust):

• 2 cups almond flour or meal
• 4 tablespoons powdered sugar
• 2 tablespoons grapeseed oil
• a sprinkle/pinch of sea salt

Do this:

For an 8.5-inch/22 cm springform pan, oil and line the bottom with baking paper. Toast the almond flour in a dry pan on the stove for a few minutes, until it turns a bit darker and is fragrant. Put that into a food processor and whiz up with the other ingredients. (Don't whiz it too long or it will liquefy!) Press it into the bottom of the springform pan and bake at 170 C/350 F for about 8 minutes or so. Let it cool and rest while you get on with making the pie filling. 

For the filling, just blend those 4 ingredients and pour into your cooled pie crust. Refrigerate it till set and then enjoyyyyyyyy that sucker!