Chocolate Peanut Butter Cream Pie
This creamy no-bake pie is the perfect combination of chocolate and
peanut butter. The almond flour crust adds an extra layer of nutty flavor.
Prep Time20 minutes mins
Freeze Time2 hours hrs
Course: Dessert
Keyword: chocolate pie, cream pie, peanut butter
Servings: 8
Author: Jen Plaggemars
Filling:
- 12 ounces silken tofu, drained
- 1 cup vegan dark chocolate chips (such as Enjoy Life), melted
- 1/2 cup Simple Truth No-Stir Creamy Peanut Butter
- 2 tablespoons Simple Truth Grade-A Amber Maple Syrup
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup coconut cream topping
- 1/4 cup vegan dark chocolate chips (optional)
Crust:
- 2 cups Simple Truth Almond Flour
- 2 tablespoons Simple Truth Coconut Oil, melted
- 1 cup pitted medjool dates
- 1/2 cup unsweetened shredded coconut
Combine crust
ingredients in a food
processor. Press into a
pie plate and place in the
fridge to set.
Place filling ingredients
in a blender and process
until very smooth. Pour into
crust and freeze for at least
2 hours, or until set.
Top pie with chocolate
chips, then cut and serve.
Store in the fridge for up to
3 days.