Yes to Yummy

Chocolate Peanut Butter Pie

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A pie celebrating the marriage of two of my favorite ingredients: chocolate and peanut butter. It’s like a party in your mouth, and indulgence was certainly invited.

Ingredients

Prep Time
Cooking Time
Total Time
Yield 1 9-inch pie (about 10-12 servings)

FOR THE CRUST:

1 1/2 cups of gluten-free rolled oats (substitute almonds/walnuts/buckwheat for grain-free)

1 1/2 cups of pitted dates

1/4 cup of smooth peanut butter (substitute sunflower seed butter for paleo)

1/2 teaspoon of cinnamon

A pinch of salt

FOR THE FILLING:

2 cups of whole, raw cashews

1/4 cup of smooth peanut butter (substitute sunflower seed butter for paleo)

1/4 cup of coconut oil

1/2 of a large avocado

2 cups of soft pitted dates

1 tablespoon of maple syrup

1/3 cup of water, plus more if needed

1/2 cup of good-quality cacao powder

FOR THE DRIZZLE:

1 tablespoon of coconut oil, melted

2 teaspoons of smooth peanut butter (substitute sunflower seed butter for paleo)

Cacao nibs or dark chocolate curls, to garnish

Directions

Soak the cashews with enough warm water to cover them completely for at least 3 hours and up to 6. If you soak the cashews for too long, they’ll be slimy and gross; if you don’t soak them for long enough, your blender or food processor will make so much noise your cats will run for cover. Moral of the story: soak wisely.

In the bowl of a food processor, pulse together the oats, dates, smooth peanut butter, cinnamon, and salt until the texture of coarse sand. The ingredients should hold together very easily when touched, and no crumbs should flake off; when in doubt, add another date or two or another tablespoon of peanut butter.

Press into the bottom of a spring form pan and refrigerate for an hour.

Drain the cashews and discard the soaking water. Give them a gentle rinse over, and throw into the blender or food processor with the peanut butter, coconut oil, avocado, dates, maple syrup, and water. Process or blend until smooth.

Pour in the cacao powder and process or blend until fully incorporated. Scrape down the sides of the blender or food processor bowl if necessary.

Now, it’s time to examine the texture. If it’s like a thick pudding, you’re good to go. If it’s more like raw cookie dough, keep adding water–a little bit at a time–to get it smoother and creamier. If it’s too liquid-y, add more peanut butter or dates.

Once your desired texture has been reached, take the crust out of the fridge and pour the filling on top, taking care to scrape the bowl’s sides. Put back in the fridge overnight, or freeze for at least four hours.

When ready to serve, combine the coconut oil with the peanut butter, and stir to combine. Using the stirring spoon, drizzle the peanut butter-and-oil mixture all over the top of the pie. Because the pie will be cold, the drizzle will solidify almost immediately, creating a cool pattern.

To enhance the prettiness factor, sprinkle the top with cacao nibs or dark chocolate curls, if you’re feeling fancy. Serve cold.


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