It’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
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 cacao 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.
Yeah it was pretty amazing and there were hardly any leftovers😆. But I found that it was even more tastier the other day😊.
I LOVE This recipe. Second time making it this week LOL. Thank you!!!
If I want to make it a day in advance, should I store it in the freezer or the fridge? Will it be any less amazing on day two?
Yes. Store it in the freezer and take it out a few minutes before you want to serve so it softens enough to be cut easily. Mine held up great all week!
Uhhuh I made it, it’s in the freezer😁 I’m excited to taste it and share with my family😊 (I’m 15 years old)
Hooray! I hope it turned out well and that everyone liked it. Good for you, making treats for your family at 15. Keep cooking!
I thought these were pretzels on top haha☺ by the way it would have also tasted good 😆
Ha! Nope. Just roasted peanuts…You should totally try making it with pretzels on top though.
This.Looks.Amazing. I have been thinking about this since I saw the photo you posted on Instagram and I can’t wait to make it! I thinking this will be perfect to bring to the super bowl party I’m going to this weekend, mostly just so I can make sure I don’t eat the entire thing myself haha (:
Thanks. Yes, I made them in anticipation of the Super Bowl. Did you end up making them? Were they a hit?
This looks and sounds absolutely magical Sasha! You can never go wrong with this flavor combo, and Scott has now requested I make this for him asap ;). Hope you are having a sweet week friend! xo
Thanks! How did he like it? XO
Stunning photographs and an amazing sounding dessert. Thanks for sharing the lovely recipe
Thank you so much!
Oh yum! This looks and sounds delicious. I want to eat a piece right now! By coconut cream do you mean the thick cream that separates out from a can of coconut milk? And have you ever tried honey instead of brown rice syrup (I’m just averse to buying ingredients I don’t use for anything else…)? Thanks – I can’t wait to try it!
Yes, I just scoop the cream off the top of the full fat coconut milk. I actually made this with honey the first time and only ended up using brown rice syrup because I wanted it to be vegan. It’s delicious with honey. Enjoy!
Amazing!!!
Yummmm…looks incredible, Sasha!
Beautiful layers and beautiful photos 🙂
This looks amazing xx