I tried a lot of vegan recipes, who either were made with bananas (no offense, I love bananas, but I don’t like them in a PB Pie), or with greek yogurt (very stiff consistency!)
What I wanted was a fluffy consistency without the loss of flavor of the peanut butter. For people who are following me for a while, know that I recently addicted to whipped coconut cream. So why not combining the fluffiness of the whipped cream with the creaminess of the Peanut butter…..
Gotta say the result was amazing!!! Never ever have I had something so fluffy and peanut buttery like that. The chocolate crust then makes the pie perfect. Actually chocolate makes every dessert perfect 🙂
1 cup cashews (soaked overnight)
2 tbsp cocoa powder
4 tbsp agave syrup
1/3 Cup coconut flour
1/4 cup almond milk (you might need more if crust is too dry! Depends on the dryness of the brand of the coconut flour)
Peanut butter filling
1 can coconut cream (chilled overnight, whipped)
2/3 cup all natural peanut butter
Peanut butter crumbs
Place 1/3 cup of peanut butter in a heat proven bowl in the microwave and heat for 40 seconds. the Peanut butter will get crumbly and a lil burnt. Put the crumbles on the finished pie.
For the crust place all the ingredients in a food processor. The crust should be crumbly put still sticky enough that you can put it with your fingers in a silicon form. I used a round form but feel free to use other forms. (muffin tins are cool for small peanut butter raw pies!) Then freeze for 20 minutes.
While the crust is freezing you can do the feeling. First mix the peanut butter with approx. 1/3 coconut milk. (you can use the leftovers from the coconut cream, which is over the cream once you open the can.)
Secondly, whip the “hard” part of the coconut cream in a bowl until fluffy. Once done fold into the bowl with the Peanut butter mixture until nicely combined. Then pour into the crust form. Let freeze for a minimum of 3 hours.
You can serve it frozen or fresh from the fridge. Just how you like it.
Peanut butter up guys <3