Creamy Peanut Butter Pie

ingredients

• 1½ cups oats
• 1 cup almond flour
• ½ tsp baking powder
• 3 to 4 tbsp melted coconut oil or vegan butter

For the Caramel

• 15 Medjool dates, soaked for 15 minutes
• ½ cup almond butter
• 4 tbsp maple syrup

For the Peanut Butter Mousse

• 1⅓ cups peanut butter
• 1 can (13.5 oz) coconut cream, chilled overnight
• 1 cup powdered coconut sugar, grind regular coconut sugar until fine if needed

For the Chocolate Ganache

• 1 cup coconut cream
• 280g vegan chocolate

For Topping

• ¼ cup roasted salted peanuts, roughly chopped
• ½ cup smashed Unreal peanut butter cups, optional

instructions

1. Preheat the oven to 350°F / 175°C.
2. Grease a 9-inch tart pan or pie pan with a removable bottom.
3. Add the oats to a food processor and blend until they become a coarse flour.
4. Add the almond flour, baking powder, and melted coconut oil or vegan butter. Process until everything is fully combined and the mixture holds together when pressed.
5. Press the base mixture into the prepared tart or pie pan, covering the bottom and pressing it up the sides. Use the back of a spoon or the bottom of a glass to pack it down firmly and evenly.
6. Bake for 12 to 15 minutes, or until lightly golden.
7. Let the crust cool completely while you prepare the peanut butter mousse.
8. Open the chilled coconut cream and scoop out the solid white cream. Save the coconut water for a smoothie, curry, or soup.
9. Add the coconut cream, peanut butter, and powdered coconut sugar to a high-speed blender.
10. Blend until completely smooth, thick, and creamy.
11. Pour the peanut butter mousse into the cooled crust and spread it into an even layer.
12. Place the pie in the freezer while you make the caramel.
13. To make the caramel, drain the soaked Medjool dates and add them to a food processor with the almond butter and maple syrup.
14. Process until very smooth and sticky, stopping to scrape down the sides as needed.
15. Spread the caramel layer over the chilled peanut butter mousse.
16. Place the pie back in the freezer while you make the ganache.
17. Warm the coconut cream in a small saucepan until hot but not boiling.
18. Remove from the heat and add the vegan chocolate. Let it sit for a minute, then stir until smooth, glossy, and fully melted.
19. Pour the chocolate ganache over the caramel layer and spread it evenly.
20. Top with chopped roasted salted peanuts and smashed peanut butter cups if using.
21. Chill until fully set before slicing.
22. Use a sharp knife to cut clean slices, wiping the knife between cuts if needed.
23. Say a prayer of gratitude, serve with love, and eat with joy.

notes

• Chill the coconut cream overnight so the solid cream separates properly from the liquid.
• Pack the crust down firmly so it holds together when sliced.
• The peanut butter mousse should be smooth and thick before pouring into the crust.
• If the date caramel is too thick to blend, add a tiny splash of warm water, 1 tsp at a time.
• This pie is rich, so small slices go a long way.
• For a gluten-free version, use certified gluten-free oats.
• For a nut-free version, this recipe would need a different crust and filling base, so it would require a bigger adjustment.
• Store covered in the fridge for up to 4 days, or freeze for longer storage. Let frozen slices soften slightly before serving.
• Dietary note — Vegan: ✅ if using vegan butter and vegan chocolate
• Dietary note — Gluten-Free: ✅ if using certified gluten-free oats