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Vegan Peanut Butter Pie

5 from 3 reviews

Ingredients

Scale
  • CRUST:
  • 1 cup pitted medjool dates, chopped
  • 2/3 cup water
  • 1/2 cup (about 60g) coconut flour
  • 1/4 cup (about 20g) unsweetened cocoa powder
  • 1/2 tsp sea salt
  • PIE FILLING:
  • 8 oz vegan cream cheese (I like KiteHill)
  • 1 cup creamy peanut butter
  • ½ cup date sugar

Instructions

  1. For crust:
  2. Blend the dates and water.
  3. In a bowl, combine the coconut flour, cacao powder, and salt. Stir.
  4. Add the date paste and mix to form a sticky dough. If it’s too dry/crumbly add a few more tablespoons of water.
  5. Press into the bottom of a well greased pie dish. Place in the fridge to set for at least a half hour.
  6. For filling:
  7. Blend cream cheese, peanut butter, and date sugar in a food processor until creamy and smooth. Evenly spread filling into pie crust. Set pie in the refrigerator for 1-2 hours to chill and set. Remove from refrigerator, drizzle with chocolate sauce (if desired), slice, and serve chilled.