For Graham Crust – 1 sleeve graham crackers – 4 Tablespoons non-dairy butter, melted For Peanut Butter Filling – 14 ounces firm silken tofu – 1 ¾ cups all-natural peanut butter (no sugar added) – ½ cup non-dairy cream cheese – ½ cup maple syrup – 1 teaspoon vanilla extract – 1 (14-oz. can) coconut cream – ¼ cup vegan dark chocolate chips (optional) – ¼ cup roasted peanuts (optional)