Tomato Head’s Vegan Chocolate-Peppermint Pie

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For the Crust:
4 cups chocolate cookie crumbs
1/4 cup vegetable oil

• Place the cookie crumbs in a food processor and pulse until fine. With the machine running, drizzle oil over the cookie crumbs until evenly coated.
• Press into the bottom of a greased 10-inch pie pan, leaving the sides bare. Bake in a 350°F oven for 8 to 10 minutes. Set aside to cool.

For the Filling:
1 lb. bittersweet chocolate
1 pkg. soft silken tofu
1 tsp. peppermint extract

• Melt the chocolate in a medium bowl over a double boiler.
• Place the melted chocolate, the tofu, and the peppermint extract in a blender and blend until smooth.
• Pour into the prepared crust. Refrigerate overnight.
• Cut while cold. Serve cold or at room temperature.

Makes 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind