gluten-free. vegan. dairy-free. soy-free.
While making Chocolate Covered Peanut Butter Candies, an idea of a decadent pie came to mind. One with a chocolate crust and peanut butter filling.
At some point during this healthier journey of gluten-free recipes, the enjoyment of making pies arose. Prior to eliminating gluten, I seldom ate pies. Cakes were a preference, along with cookies. Cakes with confetti sprinkles and frosting consisting mostly of pure sugar.
For me, it is difficult to go wrong making a dessert with peanut butter and chocolate. To be able to create something seemingly decadent and delicious that is not terribly time consuming is a blessing. It is mostly why store bought pies do not interest me. It keeps me on a healthier course.
Not only is this healthier than almost anything in stores, but the rhythm of creating relaxes. Unwinding and de-stressing with an end product of being fruitful is a win-win. I hope you enjoy this recipe with minimal ingredients as much as I do.
(1) The great thing about this recipe is it can be taste-tested at any point during the process. To make the filling as I like, I taste-test once ingredients have been incorporate, adjusting peanut butter, maple syrup or vanilla accordingly. I recommend doing the same for you. (2) I prefer creamy peanut butter, but if crunchy peanut butter is the only kind on hand, feel free to use it. Crunchy will suffice. (3) Chocolate sauce on top is optional and not necessary. I tend to like it for decorative purposes. (4) Use coconut liquid from can not needed in recipe for a tasty water replacement in smoothies or juices.
Peanut Butter Cream Pie
Rich gluten-free and vegan pie with distinctive peanut butter creamy filling and chocolate nut crust base.
- 3/4 c. whole almonds
- 4 medjool dates (pitted and soaked for at least five minutes)
- 1 T. cacao powder
- optional: 2-3 dashes sea salt
- coconut fat from one can (do not use any liquid, only the fat or firm part) (May need to refrigerate coconut can prior to ensure there is a firm portion. Living in warmer climates can cause the milk to be only milk when opening can.)
- 3 T. peanut butter
- 1.5 T. maple syrup
- 1 t. gluten-free vanilla extract
- In food processor, add almonds, cacao powder and salt, grinding until almonds form a flour.
- Add dates. Process until dates are well blended with almond mixture creating a nice dough (ingredients should stick together).
- Form a crust without crust edges in a parchment lined springform pan. Store in refrigerator until filling is ready.
- In a medium to large mixing bowl capable of withstanding the power of an electric hand mixer, add all ingredients.
- Blend on a lower speed, being sure to keep fingers out of the way, with a handheld mixer. The more difficult part is going to be breaking apart the coconut fat and peanut butter during the blending process. It may want to clump.
- Once mixed well, taste to see if you like the flavor. May wish to add peanut butter or maple syrup. Feel free.
- Pour filling over chocolate crust and refrigerate for at least two hours before consuming. For best results, refrigerate overnight.
- If desired, add chocolate sauce once peanut butter filling has firmed. Chocolate sauce can be easily and readily made using 1 T. melted coconut oil, 1 T. cacao powder and 1 T. maple syrup. Allow lots of space when decorating with chocolate sauce so as to enable an easier cut. Otherwise, chocolate topping will push into creamy peanut butter filling. Put back in refrigerator for five to ten minutes for sauce to harden. Use a sharp knife when slicing pie for best results. Enjoy!