Healthy Peanut Butter Pie
This peanut butter pie is absolutely indulgent. Made with dates and zero refined sugar, you'll be able to enjoy this creamy pie with no guilt.
Equipment
- blender or food processor
- pie tin or spring form pan
Ingredients
Crust
- 2 cups cashews unroasted or roasted*
- 1/2 cup cocoa powder
- 1/2 tsp sea salt
- 1/4 cup coconut oil softened or melted
- 2 tbsp maple syrup
Filling
- 1 cup natural peanut butter
- 1 cup milk *
- 1 cup heavy whipping cream
- 1 cup dates about 12, 200g
- pinch of salt
Instructions
For the crust
- Add cashews, cocoa powder, salt, coconut oil, and maple syrup to a blender or food processor. Blend together, stopping to push down the ingredients as necessary. The cashew mixture should be crumbly but hold together when pressed.
- Pour the crust mixture into a prepared pie tin or spring form pan, reserving 1/2 cup for sprinkling on top of the pie (optional). Press the crust into the pan and up the sides.
For the filling
- Add peanut butter, milk*, cream, dates, and a pinch of salt to the blender. Blend on high for about 1 minute or until the dates are thoroughly blended and the mixture is smooth.
- Pour filling into the pie crust. Sprinkle the remaining crust mixture over the top and chill in the fridge for at least two hours*.
Notes
This recipe can be made dairy free. Any milk can be used in this recipe to replace both the milk and cream. For the best results use one can of coconut milk. Other dairy free milks will result in a more pudding like consistency. Still delicious, just a bit runny.
Dairy free milks will require a longer chill time to thicken, up to eight hours.