1 1/2 cup water
2 cups carob chips
1/2 cup soymilk powder
1 teaspoon vanilla
1/2 cup smooth peanut butter (the recipe calls for 3/4 cup, but I have found it to be way too much for me, adjust to your taste)
Blend all ingredients except peanut butter in a blender until smooth.
Add peanut butter while blending and continue to blend until smooth and creamy.
Pour into a pre-baked pie shell of your choice (graham, granola) and freeze.
Take out of freezer 10 minutes before serving.
This recipe also makes a great ice cream substitute. Just omit the graham cracker crust and pour the mixture into a bowl and freeze. Soften slightly before dipping, and enjoy!
-Original recipe from Lifestyle Matters - Guilt Free Gourmet - Vol.1