Chocolate Peanut Butter Frozen Pie

December 13, 2019

Prep Time:

4.5 Hours

Cook Time:

10 Minutes

Serves:

8 Slices of Pie

Tags:

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.

Ingredients

Crust:
  • 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


Filling:
  • 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

Preparation

Crust:
  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


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.