Christina Tosi, founder and CEO of Milk Bar and the author of the new cookbook “Bake Club,” stops by the TODAY kitchen to share the recipe for her famous chocolate peanut butter crunch pie and ...
In a food processor, add 2 cups of organic oats, 1 cup of coconut flakes, 1 cup of nuts and seeds of your choice, 2 cups of pitted dates, 1/2 cup of almond butter, and 1 teaspoon of vanilla.