Ingredients:

Pudding:

1. 19 ounces tofu
2. 1 tsp peppermint extract
3. ¾-1 cup agave or honey
4. ⅓ cup light coconut milk
5. ½ cup soy milk
6. 1-3 tsp agar powder
7. 3 Tbsp coconut oil
8. 2 tsp vanilla extract
9. ½ tsp sea salt
10. small handful of spinach

Topping:

1. Carob chips
2. Vegan Whipped topping

Directions:

To make pudding:

1. Heat soy milk and coconut milk over high heat with agar.
2. Stir until agar is dissolved.
3. Turn off heat.
4. Add in coconut oil and allow it to soften in warm mixture.
5. In a high speed blender add all other pudding ingredients plus the agar mixture.
6. Blend until smooth.

To assemble:

1. Press crushed graham crackers, crushed granola or you favorite crust recipe into the bottom of the pan. If you use an actual crust recipe, bake according to directions.
2. Fill pie crust with filling and let set.
3. Melt carob chips and drizzle on top of the pie.
4. Refrigerate
5. Before serving, top with vegan whipped topping.

Do it yourself crust options
Pie Crust
Crumble nut crust