Creamy peanut butter pie with crunchy chocolate crust
This recipe for creamy peanut butter pie and chocolate crunchy crust is delicious, easy to make, is vegan, not baked and carries pure natural ingredients.
Fridge time1 hr 30 mins
For the crust
- 6 dates pitted
- 1/4 cup peanuts peeled and roasted
- 1 cup chocolate cereal
- 2 tablespoons coconut oil solid
For the mousse
- 1/2 lb / 250 g soft tofu
- 1 / 4 cup peanut butter creamy or crunchy
- 1/4 cup maple syrup
- 1/4 cup coconut oil solid
- 1 teaspoon vanilla
For the chocolate bark
- 1 cup dark chocolate wafers or chocolate chips
- Sprouted CACAO’OS
- Maldon salt a pinch
To prepare the crust
Add the dates, peanuts and coconut oil and pulse until everything is finely chopped.
Add the cereal and continue to pulse until everything is integrated. Be careful not to overprocess the cereal; you want to maintain its texture.
Add the mixture to the pie pan and press with your hands to form a firm crust.
Place in the fridge until ready to use.
For the filling
Put all the ingredients in a blender or food processor container and blend until everything is well integrated. The consistency you are looking for is the one of a light mousse.
Put the mixture on top of the crust and refrigerate for at least three hours.
To prepare the chocolate bark
Melt the dark chocolate chips or wafers on a double broiler.
Spread it on a tray prepared with a silicone mat or parchment paper. Top chocolate with cereal, chopped peanuts, and top with a pinch of Maldon salt. Freeze for 15-20 minutes. When completely firm break into pieces.
Put the pieces on top of the pie.
Put the coconut oil in the fridge to make it solid This dessert tastes better served immediately.