No Bake Peanut Butter Cup Pie

Vegan awesomeness. Doesn’t even taste healthy. I am going to keep this on hand in the freezer and just take some out when I want some. Impressive for guests too!

Makes 1 8″ pie

1.5 c almond meal
1/4 c cocoa powder
1/4 c pure maple syrup
3 T coconut oil
pinch of salt

1 c creamy all natural peanut butter
1/2 c water
1/2 c melted coconut oil
1/2 c maple syrup
1/4 t salt

2 T melted coconut oil
2 T maple syrup at room temperature
3 T cocoa powder

Put 2 T of maple syrup to sit at room temp in a medium small bowl. Set aside.

Line an 8″ spring foam pan with parchment paper and set aside.

Stir ingredients for crust until they come together then form a crust in the pan.

Combine the ingredients for the filling in a blender (bullet blender works great) until liquified. Pour over the crust and place in the freezer for 4-6 hours.

Once the pie is firm, prepare the chocolate topping. Whisk well to combine and drizzle. When it hits the pie it’ll be like the magic shell toppings.

Keeps up to one week in the fridge. If you freeze, let it sit for an hour before serving.

Adapted From:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: