Peanut Butter Cream Pie
I was scrolling on my IG feed and a real peanut butter cream pie hit me. I clicked on the ingredients and it was nothing I'd consider eating. So I was determined to whip up a vegan, plant-based, healthier alternative to enjoy instead. If I didn't make this pie myself, I would never believe it's good for you.
You can eat this pie totally raw without baking the crust, which makes it more chewy. Or you can bake the crust for 5 minutes for a little crunch. Either way, this pie takes minutes to whip together and set-hope you enjoy!
1/4 cup good unsweetened chocolate powder
1/2 cup pure coconut flour
1 tbsp raw almond butter
1 tsp pure vanilla bean extract
1 tsp stevia powder
4-8 tbsp water (start with small drops, and add more as needed)
Creamy Peanut Butter Filling:
1/2 cup organic creamy peanut butter (ingredients should just say "organic peanuts, salt or no salt")
1/2 cup pure maple syrup
1 block organic tofu (firm or soft-I used firm to set quicker, soft you'll need to set overnight)
Combine chocolate powder, coconut flour extract, stevia powder together in a bowl, and add small amounts of water at a time to form dough, knead together with your fingers. Keep adding small drops of water as needed until you're able to form a soft dough ball. Press dough into a pie dish, keeping your fingers wet with water helps to move dough around. If you would like a crispier pie crust, you can bake the pie crust before filling at this stage for 3-5min at 350 degrees. You can also eat this completely raw if you don't want to bake, the crust will just be soft and chewy.
Meanwhile, blend peanut butter, maple syrup, tofu together in VitaMix or high powered blender until smooth. Poor into cooked or raw pie shell, and cool in refrigerator to set for 30min or overnight.