Dairy-Free Chocolate Peanut Butter Pie
Servings 12 slices
Ingredients
- 1 sleeve graham crackers
- 5 tbsp coconut oil melted
- 1 cup natural peanut butter
- 1/4 cup maple syrup
- 1 can full-fat coconut milk refrigerated at least 4 hours
- 1/2 cup chocolate chips
- 1/2 cup almond or coconut milk unsweetened
- 1/4 cup peanuts chopped
- 1 teaspoon sea salt optional
Instructions
- Preheat the oven to 350ºF
- In a food processor, pulse the graham crackers into a fine crumb. Then add in the melted coconut oil and pulse until combined. The mixture should look like wet sand.
- Spray a pie dish with nonstick spray, then pour in the graham cracker sand. Using your fingers or the bottom of a measuring cup, push into the bottom and slowly work up the sides until you've created a pie crust. Bake for about 10 minutes until golden brown. Remove from the oven and set side to cool.
- In the food processor, add the peanut butter and maple syrup. Pulse to combine until smooth.
- Take your can of full-fat coconut milk out of the fridge and flip upside down. Open the bottom of the can and pour off the coconut water. Once you get to the white solids, spoon those into a large bowl or stand mixer. Whisk on medium-high for 1-2 minutes until the coconut solids have thickened into a whipped cream consistency. Pour the peanut butter mixture from the food processor into the whipped cream and fold together until combined and smooth.
- Once your graham crust is fully cooled, pour the peanut butter mixture into the crust and spread in an even layer. Put in freezer for 45 minutes.
- In a small bowl, add your chocolate chips. Heat the almond milk up until hot but not boiling, then pour over the chocolate chips and let sit for 2 minutes. Stir together until smooth and glossy with no lumps. Pour the chocolate over the peanut butter and smooth out with a spatula. Sprinkle the peanuts and sea salt over the top, then put back in the freezer for 30 minutes until firm.