vegan. gluten-free. dairy-free. soy-free.
For years I did not eat peanut butter. The strangest thing is I do not recall why. After becoming gluten intolerant and making recipes, peanut butter became an ally. The rich taste and sticky character helped to enhance many a dish.
Often peanut butter and chocolate are the peanut butter and jam of desserts. Something about the combination sings. But this time I decided to leave chocolate behind, which is not the usual. I wished to instead focus on peanut butter, bringing out the flavor in a firm crust with a creamy filling. Contrasted yet similar.
Peanut butter takes the lead in this recipe and tastes as great as imagined.
Notes: (1) If you do not like peanut butter, maybe almond butter could be used in exchange. The taste will not be the same but it should still make for a lovely pie. (2) I used can of organic Thai Kitchen unsweetened coconut milk for the filling. Be sure to not use liquid part from can or the filling will not be as thick. (3) I recommend coconut not be refrigerated prior to making. It makes for an easier and quicker time when blending with hand mixer.
Peanut Butter Cream Pie
Gluten-free and vegan creamy pie rich with the taste of peanut butter.
- 6 T. almond flour
- 1 T. peanut butter (creamy or crunchy)
- 3 or 4 mejool dates (pitted and soaked for about five minutes)
- 1/2 can coconut fat (firmed portion) from coconut milk can (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.)
- 2 T. peanut butter (creamy or crunchy)
- 1 T. maple syrup
- 1 t. gluten-free vanilla extract
- In high speed blender/food processor add almonds and grind into a fine flour.
- Add dates and blend to incorporate. Should form a dough-like consistency. I don’t like to blend too much. Mainly look for the dates to be ground.
- Add peanut butter to mixture and blend on a lower speed for thirty seconds to a minute. Should be combined.
- On a parchment lined 4-5″ springform pan, add dough and press to form a crust layer. Set aside or refrigerate until filling is made.
- In a medium sized mixing bowl capable of withstanding a handheld mixer, add all ingredients. For coconut from can, I take firm part only and split in half for this recipe. If you want a whole lot of filling though, be my guest, just make sure to taste test. The sweetener and peanut butter ratio may need to be upped. The liquid part found in can of coconut milk will not be used (instead, add to next smoothie or cereal).
- Using a hand held mixer, blend ingredients together. Should start to make a rich peanut butter color and have a creamy texture.
- Spoon mixture onto crust and smooth top in a circular motion for aesthetic purposes. Refrigerate for an hour, so filling firms. When cutting, use a sharp knife. Enjoy!