Years ago I heard someone share about trying a “Peanut Butter Pie”. While I like peanut butter on things like bread or toast, and even a little celery stick here and there. But, to have it in a pie form….I wasn’t convinced. Until the other day, when I attempted to make one myself. A vegan version, and it turned out AMAZING!
However, I knew when I made the pie, I wanted to use sweeteners that were over the top. I wanted to stay away from white sugar, and use natural sugars like Honey and or dates. So, I decided to use both. Plus, I like for my pie to have a bit of a bite to it, so adding some small chunks of dates worked for me.
Before I made this desert filling, I needed a crust. I didn’t have a pre-made or store bot one. Plus, I wanted to use one that was gluten-free because it was being served at a small gathering and I wanted everyone to be able to partake. So, I decided to take some corn flakes, rice cereal and rosted almonds, and wiz those in a food process to make a crust. To it I also added honey and some fresh dates as well. A pinch of salt for a contrast and I soon had a pie crust. Lined my pie pans with it, smashing it down and spreading it until it gave me a good bottom cover for my pie filling. Then, poured my Peanut Butter mixture into the pan and spread. Covered and placed in the fridge until the next day! For a nice garnish, I sprinkled some carob powder over the top of one of the pies, which gave a nice contrast in flavor.
It turned out AMAZING and people LOVED IT! No guilt, hardly no fuss, and I felt good about what I was serving. The entire dish took about 45 minutes to make and my kids had fun helping me. I would encourage anyone who loves peanut butter and also wants to create a healthy, guilt free treat that can sooth your sweet tooth, try this Peanut Butter pie.
GLUTEN FREE NO BAKE PIE CRUST
Place about 3 cups of corn flakes, 1 cup of walnuts or roasted almonds, a few dates (Chopped), a pinch of salt and 1 cup of honey and or sweetener of your choice into a food processor and blended until all ingredients create crumble crust. The sweetener and dates will cause it to stick together. Put the crust contents into a pie pan, spread out with your fingers into the entire bottom of the pan and the sides are covered. Once spread out, place crust in the fridge until Peanut Butter pie mixture is ready to pour in. I like to use this for many of my No-Bake pies.
PEANUT BUTTER PIE
1 lb. Silken Tofu 1/4 tsp. Vanilla
1/2 c. Peanut Butter 1/8 tsp. salt
1/2 c. Honey 1/4 c. Soy Milk or Almond Milk
3 Chopped dates (Optional) 1 Tbsp Carob Powder (Optional)
Place all ingredients into a blender and should come out smooth. Afterwards, pour into a pre-baked pie shell and freeze. Remove from freezer after about 15-20 min before serving. Sprinkle Carob powder over the top of the pie for a garnish and enhanced flavor. I add the chopped dates because I love a little bit in my pie, but you can always leave them out for a more smooth and delicate texture.
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