Chocolate Peanut Butter Pie
This chocolate peanut butter no-bake pie is dangerously simple to make and a great use of our favorite flavor combination: chocolate and peanut butter. If you can’t find vanilla powder, vanilla extract will work as well, just add about 1 tsp and mix it into the pie filling as written.
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INGREDIENTS
- ¾ cup Medjool dates
- 1 cup raw cashews
- 2 tbsp cocoa powder
- 1 cup unsalted creamy peanut butter
- 2 tbsp melted coconut oil
- 2 5.3-oz containers Kite Hill vanilla Greek yogurt
- ½ tsp vanilla powder
- ½ cup vegan chocolate chips
- 3 tbsp raw peanuts
- Salt
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INSTRUCTIONS
Remove the pits from the dates and add to a food processor along with the cashews, cocoa powder, and ⅛ tsp salt. Pulse until well combined, pushing down the sides when necessary. Add the combined ingredients to a pie pan. Evenly press the crust down, covering the bottom and sides of the pan.
In a large bowl, combine the creamy peanut butter, melted coconut oil, Kite Hill vanilla Greek yogurt, and vanilla powder. Whisk well until light and fluffy. If you have a mixer, you may use it to save time. Once combined, pour the peanut butter filling into the crust-lined pan and spread evenly with a spatula. Roughly chop the peanuts and crumble over the top of the pie.
To set up your double boiler, add 1” of water to a small pot and bring to a gentle boil. Place a heat-safe bowl on top of the pot, making sure the water does not touch the bowl. Add the chocolate chips and stir occasionally with a spatula until melted and smooth. Once melted, use a large spoon to drizzle the chocolate over the pie.
Place the pie in the freezer until set, about 20 to 30 minutes. Remove from the freezer and let sit until you are able to cut with a knife. Enjoy!
