Sometimes, you just need something decadent.

And this week, I sure feel the need for it.

Without getting into details, I felt the need to relax and treat myself to something very decadent. I got out my newest vegan cookbook, The Ultimate Uncheese Cookbook, by Joanne Stepaniak and whipped up something good. Give this book a try, it is absolutely amazing. Meanwhile, enjoy this Peanut Butter Fudge Pie on a Raw Nut Crust.

Raw Nut Crust (modified a bit from the book)

• 1 cup walnuts
• 1 cup cashews
• 1/2 teaspoon group cinnamon
• 3/4 chopped pitted dates

Grind nuts and spices in a food processor. Add dates and process several minutes until well combined. Stop to scrape down the sides of the work bowl as needed. Mixture is ready when it holds together when pressed between your fingers. Press firmly into the bottom and sides of a lightly oiled 9- or 10-inch pie plate (using water-moistened hands will help keep the crust from sticking to your fingers).

Peanut Butter Fudge Pie

• 1 1/3 cups water
• 2 teaspoons agar powder
• 3/4 cup mashed firm silken tofu
• 1 1/4 cups maple syrup
• 1/2 cup peanut butter
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Combine water and agar powder in a small saucepan and bring to a boil stirring constantly. Reduce heat and simmer until completely dissolved (it took about 5 minutes), stirring often. Pour into a blender or a food processor along with remaining ingredients. Process several minutes until completely smooth. Pour into prepared pie crust. Refrigerate several hours or overnight before serving (best served thoroughly chilled).