Peanut Butter Pie
No bake peanut butter pie recipe made into healthy single-serve minis, with coconut milk instead of cream cheese in the filling. So simple and delicious!
INGREDIENTS
For the crust:
1 cup (160 grams) salted roasted peanuts
1/2 cup (100 grams) pitted dates (about 16 dates)
1/2 teaspoon vanilla extract
For the filling:
1 1/2 cups (384 grams) natural peanut butter (the kind with just peanuts and salt)
3 medium (320 grams unpeeled) bananas
1/2 cup (120 milliliters) full-fat canned coconut milk
1 1/2 teaspoons vanilla extract
1/4 cup (60 milliliters) maple syrup
Salt to taste
For the topping:
1/4 cup (56 grams) refined coconut oil
1/4 cup (64 grams) natural peanut butter (the kind with just peanuts and salt)
5 tablespoons (35 grams) unsweetened cocoa powder (I prefer Dutch-process)
1/2 teaspoon vanilla extract
Salt to taste
3 tablespoons maple syrup
1/3 cup (53 grams) chopped peanuts
1/3 cup (60 grams) mini chocolate chips
DIRECTIONS
Line a muffin pan with 12 muffin liners. Using a food processor fitted with an S-blade, process the peanuts and dates until ground medium fine. Add the vanilla and pulse a few times. The mixture should clump together when pinched. If it doesn’t, add in a little more vanilla or water until the mixture holds together well.
Next Instructions recipe: glutenfreeonashoestring.com