When the weather turns warm it’s time for cool treats. Here’s an amazing icebox pie that’s both rich and refreshing. It’s made with all raw ingredients, it’s vegan and gluten free, and it will satisfy any sweet tooth, we promise. Get your kiddos in the kitchen to measure and mix, and make someone’s da with a peanut butter pie!
Vegan Peanut Butter Pie
Crust:
1 cup dates, pitted
1 cup rolled oats
2 1/2 Tbsp cocoa powder
1/4 cup coconut oil
Instructions:
Blend all ingredients together in a food processor for about 30 seconds. The mixture should be sticky, but not completely smooth.
Grease a 9 inch pie plate with coconut oil, and spread the crust mixture to cover the bottom and sides of plate, pressing firmly.
Refrigerate while you make the filling.
Filling:
1 ripe banana
1 1/2 cups raw cashews - soaked in cold water for 30 minutes if you have time
1/2 cup dates
1/4 cup coconut oil
1/4 cup maple syrup
1 cup peanut butter
1/4 cup coconut cream - the thick stuff on the top when you open a can of coconut milk!
Instructions:
Blend all ingredients in a food processor until very smooth. This will take 2-3 minutes! Stop mixing and scrape down the sides of the processor bowl once or twice to make sure everything is incorporated.
Pour filling into chilled crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. If you’re in a hurry you can pop it into the freezer for 2 hours.
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