No-Bake Whipped Peanut Butter Pie
Equipment
- Food processor or small blender
- Mini pie dish
- spatula
Ingredients
Crust:
- ½ cup pitted dates 80 g
- ¼ cup raw oats 20 g
- 2 tablespoons unsweetened shredded coconut
Filling:
- 1 can full-fat coconut milk chilled
- ¼ cup peanut butter
Instructions
- In a food processor or small blender, blend all of the crust ingredients.
- If needed, add 2-3 tablespoons of water to help blend everything.
- The mixture should form a moldable paste rather than being grainy.
- Press the crust mixture along the base of a mini pie dish.
- Open the can of chilled coconut milk and pour off the thin liquid layer, keeping only the thick white layer.
- Whip the thick coconut milk with the peanut butter until smooth.
- Pour the whipped coconut milk and peanut butter mixture on top of the crust.
- Freeze the pie for 1.5-2 hours.
- Cut into 6 slices and serve chilled.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this creamy pie with a glass of dessert wine such as Port or a light sparkling wine like Prosecco to complement the rich peanut butter flavor.Nutritional Information
Calories: 250 kcal | Carbohydrates: 17 g | Protein: 4 g | Fat: 25 g | Fiber: 2 g | Sugar: 13 g
