Melt the chocolate chips in a glass bowl in the microwave, stirring twice, about 3 minutes. Stir until the chocolate is completely melted. Stir in the peanut butter and coconut milk until combined.

Pour into the prepared piecrust and refrigerate until firm, about 2 hours.

From Mayim’s Vegan Table: 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik. Reprinted courtesy of Da Capo Lifelong Books.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW

Magazine Purim 2014