Vegan Peanut Butter Pie

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Having to cook within Whole30 guidelines last month was an ultra-challenge for me – especially when it came to making things without sugar. When we finally finished the 30 days, I was so excited to get a little peanut butter back in my life.

And, of course, dessert. Yes! Dessert! I made this pie for a friend’s birthday, and it turned out surprisingly well. If you’re looking for a DOPE vegan pie, you should definitely try this guy out. CAVEAT: The peanut butter filling doesn’t look that nice with the addition of avocado, but it tastes heavenly.

FOR CRUST:
1/2 cup cashews
1/2 cup almonds
1/2 cup dates
1 Tbsp. cocoa
1 tsp. vanilla
Pinch of salt

Process in a food processor. If you need more moisture, add in tablespoon or two of your preferred nut butter. Pat crust into a tart or pie pan and chill to harden.

FOR PEANUT BUTTER LAYER:
1/2 cup cashews, soaked in water for about 2 hours
1 avocado
1 cup dates
1/4-1/2 cup unsweetened almond milk
1/2 cup peanut butter
1 Tbsp. vanilla
1/4 cup coconut cream

You may need to play around with adding a little more here and there, because I wasn’t exact with measurements the first go-round (whoops!). Process all ingredients in a food processor. If you need a silkier texture, add a little more almond milk. To make it sweeter, throw in a few more dates. Add peanut butter layer on top of crust, and let chill while you make cream layer.

FOR CREAM LAYER:
1 can coconut cream (just solids)
1 Tbsp. cocoa powder
1-2 Tbsp. agave (or honey)

Pulse ingredients in food processor until smooth. Spread on top of peanut butter layer.

FOR CHOCOLATE DRIZZLE:
This isn’t super necessary, but it’s fun and delicious and reminds me of “magic shell” on the pie.
2 Tbsp. coconut oil
2 Tbsp. agave (or honey)
1-2 Tbsp. cocoa

Whisk ingredients together, and drizzle on top of cream layer.

Throw the pie (gently) into the freezer for 30 minutes, and then you’re ready to slice! It’s delicious, honestly. If you’re hoping for a Whole30 version of the pie, swap the agave or honey for dates and the peanut butter for almond butter. Omit chocolate drizzle, or, play around with pulsing in the food processor with dates.