Desserts

Chocolate Peanut Butter Pie

Awarded by my family the best dessert I ever made. I’m not going to lie I was quite sad to get that award because this might have been the easiest thing I ever made, I just through together the ingredients while we were on holiday in Portugal. We were staying at an airbnb and as gorgeous as it may have been the kitchen tools are always limited so I had to come up with something easy and simple. I have made cakes and tarts that too me a lot of time but this one was considered the most delicious! Sometimes simple things are the best! Or maybe because it’s not as healthy as my usual recipes… whoops! The pie is made of 3 layers, bottom one with cookies and veggie butter, middle of peanut butter and the top layer made of dark yummy chocolate.

Buttery Biscuit Base:

  • 400g dovesfarm Digestive biscuits
  • 2/3 cup (150g) veggie butter (sunflower or soy)

Peanut Butter Cream:

  • 250g Crunchy peanut butter
  • 2TBSP Agave syrup
  • 1/2cup (125mL) Plant based milk

Chocolate top:

  • 100g Tablet dark chocolate
  • 3TBSP Plant based milk
  • Salt Flakes to sprinkle on top

Method:

  1. Start by preparing the base. Add all ingredients to a food processor and process till a crumbly texture is formed. Alternatively if you don’t have a food processor you can crumble the cookies in a tea towel by crushing them with a big spoon and then you can mix the butter with your hands like when you make cookies.
  2. Place it on the serving dish and press them with a spoon. Put it in the freezer.
  3. For the peanut butter cream, add all ingredients to a saucepan and heat it up at a very gentle heat just to smooth and mix everything. Once well combined place it on top of the biscuit layer and put it in the freezer to settle.
  4. For the chocolate top I melted the chocolate with 3 tablespoons of oat milk in the same saucepan as the peanut butter cream so I have less dishes to do and the peanut butter leftovers in the pan gives a nice peanut hint to the chocolate. Melt it gently at low heat. Place it on top of your peanut butter cream and swirl the dish to make the chocolate reach the edges. Sprinkle some salt flakes on top and put it in the fridge, or freezer for speed, till it cools down and becomes firmer. Around 1 our and a half in the fridge should be enough.

 

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