Check out this incredible pie! You know it’s REALLY REALLY good when your 13-year-old (who sticks her nose up to anything that isn’t full of the evil white sugar) loves it and says that I need to make one EVERY week!
It is super easy to make and is decadent. Yes, it has peanut butter (natural) which I usually don’t eat, and quite a bit of coconut oil (which isn’t that bad), and maple syrup (pure 100%…but still sugar), but so worth it to have a treat like this occasionally. The recipe comes from The Detoxinista and you can check out her link at the bottom for more great recipes.
No-Bake Peanut Butter Pie (Vegan)
Makes one 8-inch pie
1 1/2 cups almond meal (I just put whole raw almonds in my food processor and made it into an almond flour with some chunks because I like a nutty crust)
1/4 cup cocoa powder
1/4 cup pure maple syrup
3 tablespoons coconut oil
Pinch of salt
1 cup creamy all-natural peanut butter
3/4 cup water
1/2 cup melted coconut oil
1/2 cup maple syrup
1/4 teaspoon sea salt
2 tablespoons melted coconut oil
2 tablespoons pure maple syrup, at room temperature
3 tablespoons cocoa powder
Line an 8-inch spring-form pan or pie dish with parchment paper and set aside.
To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.
To prepare the filling, combine the four ingredients in a blender, and blend until completely smooth and silky. You may have to stop and scrape down the sides a few times to get the batter very smooth and evenly mixed. (Alternatively, you could probably use a hand mixer to combine these ingredients, as long as they get whipped together very well. Mixing by hand doesn’t get the filling smooth enough.) Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours.
Once the pie is firm, prepare the chocolate topping. Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. (If your ingredients are cold, this mixture will clump, but it will become smooth again when gently warmed.) Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top. When the chocolate touches the cold pie, it should solidify pretty quickly– like a “magic shell” topping you’d use on ice cream. Allow the pie to sit at room temperature for 15 minutes, to make it easier to slice and serve.
Store any remaining pie in the refrigerator for up to one week. (If you freeze the pie, it will be too firm to serve right away.
Choosing healthy living over dying 🙂