Chocolate Peanut Butter Cream Pie

Once again... I have combined the two most popular flavors of chocolate and peanut butter into one delicious and decadent pie! I don't know about you, but I don't think I can ever get bored of this! The filling in these bars is so creamy (hence the title) and I couldn't wait to share! Enjoy a slice with a tall glass of coconut milk too!
Yield:12-16 bars (depending on how you cut them)
You will need:
Base:
-1/2 cup dried mulberries
-1/2 cup dried figs (about 5)
-2-3 tablespoons raw cocoa/carob powder
-1/4 cup date paste
-1-2 tablespoons melted coconut oil
-1/2 cup steel cut oats/rolled oats
Filling:
-1 can full fat coconut milk refrigerated upside-down overnight
-2/3-3/4 cup peanut butter (any nut/seed butter)
-2 tablespoons date paste/maple syrup
-A dash of cinnamon/vanilla
Directions:
1. Using a food processor, blend all the ingredients together for the base until a dough is formed and press the dough down into a plastic wrap lined pan of choice and place in the freezer until the filling is ready
2. Using a hand-held mixer, scoop out the thick coconut fat from the can and whip the coconut fat until thick and creamy (about 2 minutes)
3. Add in the peanut butter and continue to whip until combined together
4. Fold in your sweetener of choice (try not to over stir to help maintain volume)
5. Spread the filling over top the base and return the pan to the freezer to harden for another couple hours or overnight
6. Remove from the freezer for a few minutes to soften very slightly when ready to slice into bars
7. Store the bars in an airtight container in the freezer/fridge until ready to consume

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