No-Bake Peanut Butter Pie

For the crust:
 1 ½ cups Walnuts
 1 cup Macadamias
 5 Dates (soaked until soft)
 2 tbsp Coconut oil
For the filling:
 1 cup peanut butter or allergy-friendly alternative (230g)
 3 medium bananas (300g)
 2 tsp pure vanilla extract
  tsp salt, plus pinch more if using unsalted pb
 ¼ cup virgin coconut oil, melted (Can sub with 1/4 cup extra pb; the texture will just change) (50g)
 stevia extract to taste, or 3-4 tbsp powdered sugar, or pure maple syrup
For the crust:

Pulse walnuts and macadamias in food processor until coarsely chopped. Chop dates and add to food processor with coconut oil. Process until well blended. Press into tart shells two 4 inch tart shells. Crust should be 1/4โ€ณ thick all around.

For the filling:

Blend everything together very, very well. (I used a Vita-mix for this.) Pour into a prepared pie crust or springform panโ€“this pie can easily be crustless!โ€“and freeze until firm. (If not using the coconut oil, just chill in the fridge instead.) Pie should be kept cold; I keep it in the freezer. Just thaw before eating, and the mousse-like texture will come right back! If you want a deeper-dish pie, use: 1 1/2 c peanut butter, 4 1/2 bananas, 1 tbsp vanilla, a little over 1/8 tsp salt, 1/4c plus 2 tbsp coconut oil, and stevia to taste or 5 tbsp powdered sugar.

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