Preheat oven to 350 degrees F.

Combine crushed Nutter-Butter crumbs, Earth Balance, and 1 1/2 tablespoons peanut butter in a medium bowl.

Press the mixture into a 9-inch pie pan.

Bake for 10-15 minutes, until golden brown.

Remove from oven and allow to cool completely.

In a blender, place 1 package tofu, chocolate chips, and 1/2 cup almond milk.

Blend until smooth, stirring and scraping sides of the blender occasionally.

Pour chocolate mousse into a bowl and set aside.

In a blender, place 1 package tofu, 3/4 cup peanut butter, sugar, and 1/4 cup almond milk.

Blend until smooth, scraping the sides of the blender and stirring occasionally.

Pour peanut butter mousse into a bowl and set aside.

Pour about 1 1/2 cups of the chocolate mousse into the cooled pie crust.

Smooth out the chocolate layer.

Pour about 1 1/2 cups of the peanut butter mousse on top, gently smoothing it out over the chocolate.

Cover with plastic wrap.

Place in the freezer for 1.5 to 2 hours.

Remove from the freezer, unwrap the pie, and top with garnishes.

Serve and enjoy!