Peanut Butter Pie

 

Ingredients

Crust:

 

Dry 

2/3 cup rolled oats 

1/4 cup white rice flour

1/4 cup cacao powder

1/2 cup raw cashews

1/2 cup coconut sugar

1/4 teaspoon salt

 

Wet 

1/2 cup melted coconut oil

2 tablespoons maple syrup

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Filling: 

1.5 cups raw cashews 

1 can full fat coconut milk, solid part only

1/2 cup maple syrup or coconut sugar (or other sweetener)

1/2 cup melted coconut oil

1/2 cup *salted peanut butter

juice of one lemon

vanilla to taste

*pinch of salt (only if peanut butter does not have salt)

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Chocolate Ganache

3/4 cup cacao powder

1 cup coconut sugar

1/4 cup melted coconut oil

2 tablespoons melted cacao butter (or sub additional coconut oil)

Oat milk (or other creamy milk)

Pinch salt

    

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Directions

 

Preheat oven to 350. Place dry ingredients for the crust in a food processor. Process well until it reaches the consistency of flour.

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Add wet ingredients for the crust into the food processor and process until it becomes like wet sand. If the mixture is too dry, add 1 teaspoon, or more if necessary, of melted coconut oil.

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Press the mixture into your springform pan(s) or into individual muffin cups. Bake for about 15 minutes for small crusts or 20 for larger, until bubbly and slightly brown. Let cool.

 

While cooling the crust, put filling ingredients except for coconut oil into a high-speed blender and blend well. Once it is smooth, run blender on medium and slowly pour in the melted coconut oil until incorporated. ​

 

Pour filling into your prepared crust, cover, and place in the ​refrigerator.

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While pie is chilling, place cacao powder, coconut sugar, melted coconut oil and cacao butter into blender and blend until combined. With the blender on low, pour in oat milk until desired consistency and thickness is desired. Add a pinch of salt and vanilla to taste.

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Once filling is set, pour ganache over pie and return to refrigerator to chill. Serve cold. Also stores well frozen.

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