Peanut Butter Cream Pie-Vegan and Grain Free
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Peanut Butter Cream Pie-Vegan and Grain Free
Ingredients
Crust (modified from The Gluten Free Almond Flour Cookbook)
  • 165 grams or 1¼ cup almond meal
  • ⅛ tsp kosher salt
  • ¼ tsp baking soda
  • ¼ tsp cinnamon
  • 2 tbsp grape seed oil (or almond butter to make oil free)
  • 2 tbsp maple syrup
  • 3 oz dark chocolate (use 85% good quality dark chocolate) melted
Filling:
  • 1-12 oz package of firm silken tofu
  • 1 cup creamy or chunky peanut butter
  • ½ cup packed dates, soaked in warm water for 5 minutes and drained
  • 1½ tsp vanilla
  • 1 tsp cinnamon
Topping:
  • 1-2 bananas, sliced thinly
  • squeeze of orange or fresh lemon juice
  • 2 tbsp melted chocolate chips, melted with a little almond milk to help thin to drizzle
  • 2 tbsp chopped peanuts
Instructions
  1. Preheat oven to 350 degrees
  2. In a food processor combine all ingredients and process until smooth.
  3. Press into pie pan and bake for 12-15 minutes, being careful not to overcook (I take it out as soon as I can smell it). Remove and let cool.
  4. In a blender, place all ingredients for the filling. Blend until smooth. Filling can be done a few days ahead of time, and placed into the refrigerator.
  5. A few hours before serving; Assembly: toss banana slices in a little fresh citrus juice to prevent browning, making sure they're not very wet. Spread filling on top of crust
  6. Arrange banana slices in concentric circles. Top with chopped peanuts and drizzle with melted chocolate (I use a knife dipped quickly into chocolate and move it quickly over the top to make a messy look)
  7. Chill pie for a few hours before serving. Alternatively, pie can be served as a frozen dessert.
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/thanksgiving/peanut-butter-cream-pie-vegan-and-grain-free/