{Recipe} No bake chocolate peanut butter pie

afitmess
February 17, 2016

I have a delicious and easy no bake dessert to share with you guys. You’re going to LOVE it. It was inspired by my favorite chocolate peanut butter fudge tart which I have made approximately 1,000 times. If you haven’t visited (never) homemaker’s blog, you need to check it out. Her vegan desserts are crazy good.

 

I would call this pie a lazy version of that tart. It was my back up sweet on Valentine’s Day because the dessert I planned to make fell through. I was going to bake a coconut cream pie, but when I opened my can of coconut milk I realized it had gone bad. Is that not the worst or what?

 

I had very few ingredients on hand, but managed to whip this together in no time and it turned out awesome!

 

Luckily, I had a premade GF graham cracker crust and the remaining items were so simple to throw together. The first (bottom) layer is a mixture of melted coconut oil and peanut butter. Side note: Crazy Richard’s is the best natural peanut butter out there. Super tasty!

 

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The top layer is the chocolatey-goodness that really makes this pie. It’s melted chocolate chips and almond milk in a 2:1 ratio.

 

This dessert took me around 15 minutes to make from start to finish. Easy peasy.

 

Monday was a snow day for us (this weather is just nuts) so I was stuck inside with.this.dessert.all.day. I kept cutting small slices every time I passed by the fridge. So, if you make this dessert just be warned that you won’t be able to stop eating it. Until it’s gone. And then you will be sad.

 

Ingredients:

  • GF graham cracker crust
  • ¾ cup creamy peanut butter
  • ¼ cup coconut oil
  • 1 tbsp. honey (optional)
  • 1 cup unsweetened vanilla almond milk (or coconut milk, etc.)
  • 2 cups chocolate chips (I use Enjoy Life because they are GF, dairy free, and soy free)

 

Instructions:

  1. Heat coconut oil, peanut butter, and honey in a saucepan over med-low heat until melted.
  2. Pour PB mixture into the pie crust.
  3. Melt chocolate chips and almond milk in a separate saucepan over med heat and stir until melted. You should probably sample it at this point.
  4. Carefully pour chocolate mixture on top of the peanut butter layer and slowly spread. No worries if some of the PB swirls show through.
  5. Place the pie in the freezer for 2 hours to set.
  6. Devour.

 

I store mine in the fridge, but you could keep it in the freezer as well.

 

Please let me know if you try this recipe!

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