Peanut butter satisfies in so many ways. Sauces, dressings, and soups are all taste pleasers, but a sensational peanut butter dessert is utterly memorable and evokes passionate expressions of pleasure. Here's a treat that can be prepared a day in advance.

Peanut Butter Carob Pie is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet; Nourishing Nuts for Every Occasion published by Book Publishing company in 2006.

Crust

1. Grind the almonds into a fine but not powdery meal in the food processor. Add the dates and enough water to form a dough that holds together when pressed. Stop the machine occasionally to scrape down the sides of the work bowl and redistribute the ingredients.
2. Press the mixture into the bottom and sides of a 9-inch pie pan.

Filling

1 large ripe banana, sliced
1/4 cup (60 ml) carob chips or dairy-free semisweet chocolate chips

1 12.3-ounce (340 g) box extra firm silken tofu
3/4 cup (180 ml) unsalted crunchy peanut butter
1/3 cup (80 ml) evaporated cane juice
2 tablespoons maple syrup
2 teaspoons vanilla extract

1 1-ounce (28 g) square dairy-free semisweet chocolate or 2 heaping tablespoons chocolate chips
1 teaspoon water
1/2 teaspoon organic canola oil

1. Arrange the banana slices in one layer along the bottom of the prepared crust, and sprinkle the carob chips over the bananas.
2. Combine the silken tofu, peanut butter, evaporated cane juice, maple syrup, and vanilla extract in the food processor and process until smooth and creamy.
3. Pour over the carob chips and smooth the top with the back of a spoon.
4. Place the chocolate, water, and canola oil in a 1-quart saucepan. Warm over the lowest heat, stirring continuously, until the chocolate melts and the sauce is well blended. .
5. Decorate the top of the pie with long zigzag lines by pouring the melted chocolate from a pointed teaspoon. Chill the pie in the refrigerator for 8 to 12 hours before serving. Serves 6 to 8.

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