Peanut Butter Pie | TENDING the TABLEIt’s here! I was going to wait to post this one until closer to Valentine’s Day, but I couldn’t hold off any longer. It’s just too good. I hope you’ll still make it for your special someone in a few weeks, because this pie is all about love. I mean, what’s not to love about peanut butter and chocolate…I love  peanut butter pie so much, we had it at our wedding instead of cake. But, sadly, my body doesn’t love the cream cheese and sugar filled version so much. So, I created this vegan peanut butter pie to satisfy that craving for something decadent and sweet while keeping my body happy. This one’s a keeper!

Peanut Butter Pie | TENDING the TABLEPeanut Butter Pie | TENDING the TABLEPeanut Butter Pie | TENDING the TABLE

PEANUT BUTTER PIE

Makes 1  4″x10″ tart

(If you don’t have a 4″x10″ tart pan you can double the recipe and use an 8″ round pan instead)

INGREDIENTS

FOR THE CRUST

3/4 cup pitted medjool dates

1 cup raw cashews

1/4 cup cocoa powder

1/4 cup cocoa nibs

pinch of salt

1/2 cup puffed rice

FOR THE FILLING

3/4 cup creamy peanut butter (preferable without palm oil, because orangutans are cool)

3/4 cup coconut cream

2 tablespoons brown rice syrup

1 1/2 tablespoons coconut oil, warmed until  melted

pinch of salt

FOR THE TOPPING

1/2 cup roasted peanuts

1/4 cup brown rice syrup

2 ounces semi-sweet chocolate

puffed rice

PROCEDURE

In a food processor, combine the dates, cashews, cocoa powder, cocoa nibs and salt. Process until uniform in texture. Transfer the mixture to a bowl and gently knead in the rice puffs. Using your fingers, press the dough into a 4″x10″ tart pan with a removable bottom or a 8″ round tart pan with a removable bottom. Set aside. In the bowl of a stand mixer fitted with the whisk attachment beat the peanut butter coconut cream, brown rice syrup, coconut oil and salt until creamy and light. Spread the filling into the tart pan and set aside while you prepare the topping. Heat the brown rice syrup in a pan over medium heat until bubbling, remove from the heat and stir in the peanuts until coated and caramelized. Allow the peanuts to cool slightly, then spread them over the pie. Melt the chocolate in a double boiler and drizzle it on top of the peanuts. Sprinkle more puffed rice on top. Chill the pie in the freezer for 30 minutes or until frozen. Remove from the pan by running a knife around the edges and pushing up from the bottom of the pan. Slice and serve.