Grain-Free and Raw Healthier Peanut Butter Pie
Recipe GLPRe30df44cd295ae
A creamy, no-bake peanut butter dessert with a wholesome almond and date crust, topped with a luscious peanut butter and cream cheese filling. This grain-free pie combines natural peanut butter, honey, and coconut cream for an indulgent yet lighter treat that requires no baking.
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Ingredients
1 cup (145 grams) raw almonds
10 regular-sized dates (about 66 grams)
¾ cup (198 grams) natural peanut butter
8 ounces (225 grams) cream cheese, softened
3 tablespoons (60 grams) honey
2 teaspoons vanilla extract
4 teaspoons Dutch process cocoa powder
3 tablespoons chocolate chips
½ cup coconut cream (from a chilled can of coconut milk)
Directions
Pulse the raw almonds in a food processor fitted with an S-blade until they are finely ground to resemble almond meal. Stop processing before the mixture begins to turn into almond butter. Transfer the ground almonds to a separate bowl and set aside.
Add the dates to the food processor and process until they form a thick, paste-like consistency. The mixture should be spreadable but not completely smooth.
Add the peanut butter, cream cheese, honey, vanilla extract, and cocoa powder to the food processor. Pulse until all ingredients are well combined, scraping down the sides as needed.
Add the reserved ground almonds back to the food processor and pulse until the entire mixture comes together into a uniform dough. Scrape the sides of the bowl as necessary to ensure the date paste is fully incorporated.
Press the mixture firmly onto the bottom and up the sides of an ungreased 9-inch tart pan to form an even crust. Place the crust in the refrigerator while you prepare the filling.
Scoop the coconut cream from the top of a chilled can of coconut milk. Using an electric hand mixer, beat the coconut cream for 1-2 minutes until it becomes light and fluffy, approximately doubling in volume. Set this whipped coconut cream aside.
In a separate medium mixing bowl, beat together the peanut butter, cream cheese, honey, and vanilla extract with an electric mixer until smooth and completely free of lumps. Taste the filling and adjust sweetness or flavor as desired.
Gently fold the whipped coconut cream into the peanut butter mixture using a spatula until combined without deflating the coconut cream too much.
Remove the crust from the refrigerator and spread the peanut butter filling evenly over the top. If desired, use a vegetable peeler to create chocolate curls from a block of chocolate and scatter them over the top, or sprinkle with the cocoa powder.
Cover the pie and refrigerate for at least 3 hours until set before serving. The pie can be refrigerated for up to 4 days or frozen for longer storage.
If frozen, allow the pie to thaw for 5-10 minutes at room temperature before serving for best texture and flavor.
