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Chocolate Peanut Butter Frozen Pie

December 13, 2019

Prep Time:

4.5 Hours

Cook Time:

10 Minutes


8 Slices of Pie


Vegan, Vegetarian, Baking, Cakes & Pies & Icing

Baking Bread Composition_edited.jpg

About the Recipe

Fans of Battered (the first book in the Whipped and Sipped mystery series), might recall that the cafe’s pastry chef, Ruthie Rosin, is a vegan who doesn’t eat or bake with any animal products. This is the kind of pie she serves both at home and in the café.- it’s a refreshing dessert in the summer and a pleasingly light dessert to nibble on after a heavy winter meal.


  • 1½ cup unsalted raw or roasted pecans*

  • ¾ cup (8 to 10) dried pitted dates or prunes

  • 2 TBSP organic filtered coconut oil

  • *Also, delicious when I replace the pecans with 10-12 of my own baked and frozen cookies

  • 2 cups unsalted cashews or peanuts

  • 1 cup canned whole coconut milk

  • ½ cup unsweetened coconut flakes

  • ¼ cup unsweetened cocoa powder

  • ½ cup packed coconut or brown sugar

  • 1 ¼ cup mashed ripe bananas (3 medium or 2 large bananas)

  • 1 tsp pure vanilla extract

  • ½ tsp pure almond extract

  • ½ tsp fine-grained sea salt

  • 1 tsp ground cinnamon

  • 1 TBSP instant coffee or decaf powder

  • Optional: Sprinkle ½ cup mini-chocolate chips on top, or for a more dazzling presentation, add the chocolate chips and then finish with powdered sugar or whipped topping


  1. In a food processor, blend pecans (or cookies) until completely uniform, about 60 seconds

  2. Add dates/prunes and oil, pulse just until blended, about 5-6 times

  3. Add oil and pulse 4 or 5 times

  4. Press mixture into a greased tart pan, pie pan or lined muffin cups (with silicone or paper)

  5. Bake at 350°F/180°C for 8 minutes (in a muffin pan) or 10 minutes (in a pie or tart pan)

  6. Cool on the counter (not on top of the oven) while preparing the filling

  1. Don’t bother to rinse out the processor, just add all the ingredients except chocolate chips

  2. Blend until completely mixed and shiny (about 2-3 minutes)

  3. Smooth into the completely cooled crust (in either the pie pan or the muffin cups)

  4. Toss mini chocolate chips on top

  5. Freeze for at least 4 hours

  6. Remove from the freezer about 20 minutes before serving

  7. Add the optional topping – although it’s delicious without the final flourish

  8. Leftovers can be either frozen or refrigerated (for nibbling whenever you want something sweet but nourishing). When refrigerated, it gets a pudding-like texture.

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