This peanut butter coconut cream pie is for all the peanut butter lovers out there!
The best way to describe it is like a Reece’s Pieces raw cheesecake, but much creamier and a lot healthier!
When my friends at Chantal Organics asked me to create something sweet with their organic smooth peanut butter and organic coconut cream, this is the first thing that popped into my mind.
It turns out peanut butter and coconut are another one of those matches made in foodie heaven. The mellow coconut tones down the richness of the peanut butter, and their creamy textures blend together beautifully. The dark chocolate base provides a delicious flavour contrast, and contains sunflower seeds for an extra protein element.
This raw peanut butter cream pie is dairy, gluten and refined sugar free, completely plant based/vegan and packed full delicious creamy, coconut and peanut butter goodness.
Because this peanut butter coconut cream pie uses ready made peanut butter, it’s an absolute breeze to make – no soaking nuts required!
To make the base, simply blend the ingredients together and press into a pie tin. The peanut butter coconut cream filling is just as easy, simply blend together, pour on top of the base and place in the fridge to set overnight.
To serve, sprinkle with chopped salted peanuts and desiccated coconut.
I must warn you though, this pie is super rich and creamy!! So it’s best to start with a small slice and go from there. It’s also delicious served frozen as a peanut butter ice cream pie topped with chocolate shavings.
If you try this recipe, let me know!
Peanut Butter Coconut Cream Pie
Makes: 1 x 8″ round or square tin
Prep time: 30 minutes Set time: 3 hours or overnight
1 cup desiccated coconut
1 cup sunflower seeds
1/2 cup raw cacao powder
1 tsp vanilla essence
1/4 tsp pink Himalayan salt
1 cup dates (approx. 5 medjool or 8-10 regular)
1/4 cup coconut oil
400ml can coconut cream
1 1/4 cups smooth peanut butter
1/2 cup rice syrup
2 tsp vanilla essence
pinch pink Himalayan salt
1/4 cup coconut oil
1/2 cup roasted peanuts, roughly chopped
1/4 cup desiccated coconut
Line an 8” round spring form cake tin with baking paper (or a square 8” tin).
To make the base, gently melt the coconut oil by placing in a heat proof bowl set over a pan of
steaming water with the heat turned off.
Place all the base ingredients (except the coconut oil) into a food processor and blend on high until they resemble fine crumbs.
Pour in the coconut oil and pulse to combine.
Tip the base mixture into the prepared tin and press down until even and smooth and place in the fridge to set.
To make the filling, gently melt the coconut using the same method as above.
Place all the filling ingredients into a blender and blend on high until smooth.
Pour the filling on top of the prepared base, smooth with a spatula and place in the fridge to set for a minimum of 3 hours, or ideally overnight.
To serve, remove the pie from the tin and place on a serving plate. Scatter over the chopped peanuts and desiccated coconut, cut into slices and serve.
Store the Peanut Butter Coconut Cream pie in a sealed container in the fridge for up to 5 days. Alternatively it will freeze well for up to 1 month.