- 1 cup peanut butter or allergy-friendly alternative (230g)
- 3 medium bananas (300g)
- 2 tsp pure vanilla extract
- 1/8 tsp salt, plus pinch more if using unsalted pb
- 1/4 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
Here’s what you do
Blend everything together very, very well. (I used a Vita-mix for this.) Pour into a prepared pie crust or springform pan–this pie can easily be crustless!–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.
Total Time: 10m
Yield: 1 pie
- 1 1/2 C Walnuts
- 1 C Macadamias
- 5 Dates (soaked until soft)
- 2 T Coconut oil
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 1/4″ thick all around.