We made it to Friday! Yay!
I as going to do a second installment of Fruity Friday, however after I posted a picture on Instagram of this sweet treat, I realized that I really needed to share this recipe with you.
There is something you should know about me… I have insane cravings. Like… people ask me often if I am pregnant (well because of my cravings and because they just want Dan and I get on the baby wagon)! Let me clarify, I am not… sorry. Not trying.
But back to the cravings…
Last week I was craving peanut butter pie. Here’s what makes this so strange: I have never had peanut butter pie in my life.
Why was I suddenly dreaming about it? My brain was consumed with coming up with ideas how to make this craving a reality.
After a few days of thinking things over, I laid out a plan and OMG was the result amazing!
Dan, who isn’t big on peanut butter flavored foods (but loves peanut butter) raved about this dessert. And I will admit, I was a bit saddened that I made it in my 6-inch spring pan and not a whole cheesecake pan. It was gone far too quickly.
Vegan Peanut Butter Chocolate Pie To Die For
Oh, and it’s gluten free too! Yes!
I used a 6-inch spring pan which made a perfect serving for 2 people! But this recipe will make you an standard size pie.
What You Need:
- Spring Cake Pan (or you can use a normal pie pan if that’s what’s available)
- Wax or parchment paper
- 1 Cup Roasted peanuts
- 2 Tbsp Coconut oil
- 1/4 Cup Dark, vegan chocolate chips
- 1/2 Tsp Cinnamon
- 2 Cans Coconut Milk, Full Fat
- 6 Tbsp PB2
- 1/2 Cup Cocoa Roasted Peanuts* (regular roasted peanuts would work fine)
- 1/2 Tsp Vanilla
- 10 Drops Stevia (or more for desired sweetness)
- 1 Can Coconut Milk
- 1/4 Tsp Vanilla
- 5 Drops Stevia (or 1/4 cup powdered sugar)
- 1/4 Cup Dark chocolate chips, vegan
- Roasted chocolate peanuts for garnish
You can roast your own peanuts and toss them in cocoa powder, but for time I used Planters Cocoa Cocktail Peanuts.
This is really so easy!
- First, chill ALL the coconut milk cans for at least 45 minutes. Cut a circle out of the parchment paper to line the cake pan. This will make getting the pie out so much easier!
- Remove the milk from the fridge and open each at the bottom. The coconut water should be in the bottom, leaving the cream (fat) at the top. Pour the water out (save for shakes).
- Create the crust by melting the chocolate and mixing all ingredients in a food processor until smooth. Pour and use your fingers to press the crust evenly along the bottom of the cake pan. Place in fridge or freezer to set while making the filling.
- Place all filling ingredients into the food processor or blender! Blend until smooth. I tossed in a few extra peanut at the end and pulsed to allow a few peanut chunks to stay in the pie.
- Pour filling over the crust and return to freezer to allow setting to occur while creating whipped topping. Allow 10-minutes to pass before moving on.
- Blend together coconut cream, vanilla and stevia/sugar to create whipped topping. Pour topping over cake filling and drizzle with dark chocolates. Top it off with a few peanuts!
Yup, no baking involved! The only cooking is melting the chocolate. Super easy and fun! The best part is licking the bowls as you go! That crust, wow!
Do you like peanut butter flavored treats?