My Mr. Floydy has been cooking up a storm today…………..
This pie is creamy like chocolate pudding with a hint of peanut butter. The raspberry topping adds a perfect sour bite that cuts through the sweet and balances each bite. Sugar, Dairy and Gluten Free. It freezes well and is a great breakfast or dessert idea.
Mr. Floydy was oh so helpful getting the shots for this one today. He doesn’t like when something else, even Pie, gets more attention than he does………..
Vegan Chocolate Peanut Butter Pie
Crust:10 Medjool Dates, pitted and soaked for 15 minutes 1 cup Filtered Water (you can use this to soak the dates in) 2 Tbs. Ground Flax Seed 1/4 Cup Powdered Stevia Baking Blend 1 Cup Gluten Free Cereal 1 Tbs. Cinnamon Blend all ingredients in a high powered blender, pulsing until a rough dough is formed. Press dough with fingers into a pie pan or iron skillet just onto the bottom. Chill crust while making the pie filling.
Pie Filling:1 Cup Smooth Natural Peanut Butter, microwave for about 30 seconds to soften 1/3 Cup Sunflower Seeds 1/3 Cup Raisins 1/3 Cup Vegan Dark Chocolate Chips 1/3 Cup Macadamia Nuts 1/3 Cup Ground Flax Seed 1/3 Cup Powdered Stevia Baking Blend 1/2 Cup Nut Milk – I used Almond, unsweetened 1 Tbs. Vanilla Extract 2 Frozen Bananas, sliced Using the same blender (no need to wash it out) Blend all ingredients, (except the frozen bananas) pulsing at first, then add in the frozen banana and blend until fairly smooth, about 2 minutes on high. Pour batter on top of crust, freeze, top with peanuts and chocolate chips. Keep frozen, covered until serving. A healthier choice to a great classic dessert. This one is fancy enough for a party but simple and inexpensive. Give it a try, you won’t regret the effort! Enjoy everyone….
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