November 2, 2017

Vegan Chocolate Peanut Butter Cream Pie

I’ve always loved the combination of chocolate and peanut butter (who doesn’t, really?). This dessert is great for dinner parties and upcoming holiday events where some of your guests may want to have a gluten free and/or dairy free dessert option. And my guess is they won’t even know it’s vegan! The creamy texture and sweet flavor makes this one of my favorite desserts and I will for sure be making it for my family this year.

1. Combine the crust ingredients in a food processor. Press into a pie plate and place in the fridge to set.

 

 

2. Place the filling ingredients in a blender and process until very smooth. Pour into the crust and freeze for at least 2 hours, or until set.

 

3. Top the pie with chocolate chips, then cut and serve. Store in the fridge for up to 3 days.

Vegan Chocolate Peanut Butter Cream Pie
Serves 8

All you need:
Crust
2 cups almond flour
2 tablespoons coconut oil, melted
1 cup pitted medjool dates
1/2 cup unsweetened shredded coconut

Filling
12 oz. silken tofu, drained
1 cup vegan dark chocolate chips (such as Enjoy Life), melted
1/2 cup creamy peanut butter
2 tablespoons pure maple syrup
2 tablespoons unsweetened cocoa powder
1/2 cup coconut cream

Topping
1/4 cup vegan dark chocolate chips

All you do:
1. Combine the crust ingredients in a food processor. Press into a pie plate and place in the fridge to set.
2. Place the filling ingredients in a blender and process until very smooth. Pour into the crust and freeze for at least 2 hours, or until set.
3. Top the pie with chocolate chips, then cut and serve. Store in the fridge for up to 3 days.

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