Gluten Free and Vegan Peanut Butter Chocolate Pie

Looking for a good celiac and vegan friendly dessert recipe, I decided to try a chocolate pie. I find vegan chocolate desserts to a bit rich so I decided to find a pb recipe to balance it out. So the crust makes one crust and the 2 fillings make a full pie each. So you can cut the recipe in half or make 2 pies. Whatever floats your boat.
I found the chocolate pie and crust recipe on the Elana's Pantry blog. The pb is from here. So the end result is pretty tasty. Still a little rich, but decent.

Gluten Free and Vegan Peanut Butter Chocolate Pie

Gluten Free/Vegan Crust
1½ cups blanched almond flour

¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract

In a medium bowl, combine almond flour, salt and baking soda. In a small bowl, combine grapeseed oil, agave and vanilla. Stir wet ingredients into dry. Pat dough into a 9.5 inch glass pie dish. Bake at 325° for 10 to 15 minutes, until golden brown

Chocolate Cream Filling

2 cans coconut milk (14 ounces)
pinch celtic sea salt
¼ cup arrowroot powder
½ cup agave nectar
2 tablespoons vanilla extract
2 cups dark chocolate chips 73% cacao

Bring coconut milk and salt to a boil in a medium pot. Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes. Whisk in agave and vanilla. Remove from heat and let stand for 1 minute. Add chocolate, stirring vigorously until completely melted. Chill in refrigerator for ½ hour until cool. Place in cooled pie crust and serve.

Peanut Butter Pie Filling

1 pound extra-firm silken tofu (I just used the refrigerated silken tofu)

1 cup creamy peanut butter
3/4 cup sugar
2 tablespoons soymilk
2 teaspoons vanilla extract
Chocolate or carob chips

Combine all of the filling ingredients in a food processor or blender and blend until smooth. Spoon into pie shell. Decorate with chocolate (or carob) chips. Refrigerate for at least two hours.