No Bake Chocolate Peanut Butter Pie

Do you like chocolate? Peanut butter? Fudge?

  
Then let me tell you- you’ll love this pie.

Love.

This pie has three basic parts:

The Crust, the Peanut Butter Swirl, and the Chocolate Swirl.

  
First, the Crust. This is the simplest crust you will ever make. And trust me when I tell you, after trying this you’ll never go back to the classic graham cracker & butter crust. It’s sweet and decadent with a light caramel flavor. And better yet, all making it entails is popping walnuts and dates in a food processor and pressing “on”.

Second, the peanut butter layer. This layer has a light banana taste (which you can easily disguise by adding more peanut butter if you’re not a PB/banana fan) and is divinely creamy. And let’s talk about the avacado for a second. Avacado adds an even creamier texture, as well as healthy fats that make this pie even more satisfying.

Finally, the chocolate layer. This is incredibly simple to make: you just add a few ingredients to the remaining peanut butter batter. Again, for a less banana-y taste add additional vanilla or even swap the banana for half an avacado.

Swirl the two layers together, top with even more chocolate and even coconut, and freeze for a couple of hours. Then tada! You have an incredibly simple, raw vegan, and delicious pie to share among family and friends!

  
Or just enjoy on a hot day with a scoop of coconut cream! 

No Bake Chocolate Peanut Butter Pie

  • 1 c walnuts
  • 1 c dates (20 dates)
  • 3 large bananas
  • 1/4 c natural peanut butter
  • 1/4 c cocoa powder
  • 1 avacado
  • 1 tbs agave
  • 1 tsp vanilla
  • pinch of sea salt

Add walnuts and dates to a food processor and blend until roughly chopped (will have the appearance of thick breadcrumbs). Pour into a spring-form or regular cake pan and press into the bottom of the pan. Make sure this layer is firmly packed down; it will be the crust.

Break 2 of the bananas into large chunks and add to the food processor. Scoop both halves of the avocado into the food processor and blend until smooth. Add the vanilla, peanut butter, and sea salt and blend until smooth. Scoop a cup of this batter into a small bowl and set to the side. Add agave, cocoa powder, and remaining banana to the rest of the mixture, still in the food processor. Blend until smooth. Scoop both mixtures into the pan and swirl together. Smooth out the top of the pie with a spatula. Top with desired toppings. Freeze for 3-5 hours, or until solid. Remove and slice. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 154

Fat: 9g

Carbs: 18g

Protein: 3g

(Yields 15 servings)

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