The best chocolate peanut butter pie with wholesome ingredients, no oven required and ready in an hour. Made of dark chocolate and peanut butter and a delicious oat crust, this dairy free pie is basically a giant Reese's cup on a cookie.
1cupcoconut milk, cannedfull fat, room temperature, mixed, OR use ½ cup oat milk or almond milk and chill the pie longer
½cuppeanut butter
2tablespoonarrowroot powderor cornstarch
½cupcane sugar
Instructions
Prep the crust:
Melt the coconut oil by sitting the jar in a pot of hot water for a few minutes. Rub some coconut oil on the inside of a 9-inch round pan with a removable bottom or a pie pan.
Add rolled oats, oat flour, peanut butter, coconut oil, and brown sugar to a food processor and process until you have a sticky texture.
1 ¾ cups rolled oats, ¼ cup oat flour, ¼ cup peanut butter, ⅓ cup coconut oil, 2 tablespoon brown sugar
Press the mixture into the pan, pushing up the sides and level off the edges. Put the pan in the freezer while you make the filling.
Prepare the filling:
Melt the chocolate chips in the microwave at 60 seconds, stir and repeat for another 15 seconds if needed to ensure the chocolate is melted and smooth.
Peel the avocado. Open the can of coconut milk and stir. If any solids have separated out, set the can in a pot of simmering water, and stir until solids have melted.
Add ingredients into a blender and process until smooth.
1 cup chocolate chips, 1 avocado, 1 cup coconut milk, canned, ½ cup peanut butter, ½ cup cane sugar, 2 tablespoon arrowroot powder
Pour the filling into the chilled crust.
Top with frosting rosettes or sprinkle with nuts and/or mini chocolate chips (optional)
Put the pie into the freezer for one hour or into the refrigerator for 2-3 hours.
Slice and serve.
Video
Notes
Keep stored in the refrigerator for 2 days. The pie can be frozen for one month if wrapped carefully to prevent freezer burn.