This frozen peanut butter pie is vegan, gluten-fee, and so easy. Creamy chocolate and peanut butter swirl is piled inside a no-bake optional crust for a rich and cooling treat.
Sorry it’s been awhile! I do have something extra special to make up for it, though: check out this sweet and creamy frozen peanut butter pie. Happy Friday, amiright?
Folks who know me may not see me as a careful planner, but I actually am. When it comes to making recipes (as in life), sometimes this planning totally backfires. I would go so far as to say that the recipes I spend forever planning don’t come out as good as the ones made on the fly. I suppose that makes sense — cooking is supposed to come from the heart, right?
The other day, something inspired me to make a peanut butter pie, and so I did. Cool story, Annie. Tell it again.
I had all of the ingredients already, so I just set them all on the counter and got to work. This pie was super simple, I would say that the hardest part is wiping out the blender in between steps. If you opt to skip the crust, even that won’t be a problem.
Even tough this is called frozen peanut butter pie, I think it actually tastes better if it’s a bit semi-freddo. You can acheive this by not chilling it in the freezer as long (duh), or by letting it sit on the counter before you eat it.
Iffff you can wait that long.
Frozen Vegan Peanut Butter Pie
note: this recipe calls for an oat-based crust. you can also sub the oat crust for your favorite graham crust
- 9-10 dates
- 1/4 cup maple syrup
- 2 cups oats
- 3 tbsp almond milk
- 3 ripe bananas
- 1 can full fat coconut milk
- 1/2 cup peanut butter
- 1 tbsp vanilla
- pinch of salt
- 2 tbsp cocoa powder
- maple syrup to taste
- additional peanut butter
- chocolate chips
- a dusting of cocoa powder
- Place the dates in a small bowl and cover with water. Microwave for 4-5 minutes, until softened. Drain
- Place dates in a blender along with the maple syrup and almond milk, pulse till smooth
- Add the oats and a pinch of salt, pulse again.
- Line a 6-inch springform pan with parchment paper, press crust onto the bottom and sides
- Place crust in the freezer and clean out the blender.
- Combine the bananas, coconut milk, peanut butter, vanilla, and salt in the blender till smooth
- Taste and add maple syrup if needed
- Pour half of the peanut butter mixture into the crust
- Add the cocoa powder to remaining mixture, add a little more maple if needed
- Pour remaining mixture over existing pb mix and swirl with a butter knife
- Freeze still semi-solid
- Melt a little peanut butter and drizzle it over the top of the pie, sprinkle with chunky salt, chocolate chips, and a small amount of cocoa powder
- Freeze again
- Serve with love. For best results, allow to sit on the counter 15-20 min prior to serving. This will allow it to soften and make the texture much better.