Gluten-free No Bake Peanut Butter Pie
This Gluten-free No Bake Peanut Butter Pie is very creamy, vegan, dairy-free, delicious and incredible easy to throw together.
Servings 8 people
Calories 473kcal
Ingredients
Crust:
- 1 cup peanuts
- 1 cup cashews
- 1 tbsp cocoa powder
- 2 tbsp natural sweetener Swerve or 2 tbsp of honey/maple syrup
- 3 tbsp almond milk
- 2 tsp pure vanilla extract
- 1/4 tsp salt
Filling:
- 1 cup organic peanut butter unsalted (if using salted omit salt)
- 3 medium bananas ripe (yellow)
- 3 tbsp almond milk
- 2 tsp pure vanilla extract
- 1/4 tsp salt
Topping:
- 1/3 cup dark chocolate chopped
- 1 tbsp roasted peanuts
Instructions
- Add all the crust ingredients to a food processor and puree until all the ingredients are well combined. Be careful not to over process the nut mixture into nut butter. If necessary stop and scrape the sides of the food processor bowl.
- Place the dough in an 8" pie pan with removable bottom and with a spatula press until evenly uniform on the bottom.
- Add all the filling ingredients in the food processor. Puree until you obtain a homogenous mixture.
- Pour the filling over the crust and freeze the pie until solid for at least 3 hours.
- Before serving top with melted dark chocolate and roasted peanuts.
- Thaw the pie on a counter for about 10 minutes before slicing and serve.
Notes
- When you melt the chocolate, make sure there is not any moisture in the bowl or the chocolate will seize.
- Make sure not to over process the crust as you still want there to be some texture left in the crust.
- Feel free to swap almond milk for cashew milk.
- To store: Keep the peanut butter pie in the freezer until ready to eat.
Nutrition
Serving: 1/8 | Calories: 473kcal | Carbohydrates: 30g | Protein: 16.3g | Fat: 36.2g | Sodium: 287mg | Fiber: 5.8g | Sugar: 15g