Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

Icebox Chocolate Peanut Buttercup Pie

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I have so many friends that love peanut butter and chocolate combinations and are always looking for an option that using whole foods, is gluten and or dairy-free. This Chocolate Peanut Buttercup Pie is the perfect solution! It meets your need for that sweet chocolate and salty peanut butter craving while using real ingredients and free of refined sugars or processed foods.

This is a great freezer box dessert that can stay frozen until you are ready to serve it up. It’s a great chilled dessert during BBQ season. You can use a dairy-free dark chocolate to make this a vegan dessert, and you can swap out the peanuts for cashews or brazil nuts which also make a killer dessert!

Think of this pie as one big peanut buttercup… but made with whole foods and full of fiber, plant-based proteins, and healthy fats! Enjoy.

JO

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Icebox Chocolate Peanut Buttercup Pie

This is for all my chocolate and peanut butter loving peeps! Plus its an easy vegan, gluten-free, refined sugar-free, kid-loving, freezer box friendly dessert.
Prep Time 20 mins
Total Time 24 mins
Servings 8 people

Ingredients
  

Pie Crust

  • 1 cup raw, unsalted peanuts
  • 2 cups whole rolled oats
  • 1/2 cup cold pressed coconut oil melted
  • 1 tbsp vanilla
  • 1/8 tsp sea salt

Filling

  • 400 ml can of full fat coconut milk chilled overnight
  • 300 grams 70% dark chocolate, chopped
  • 1/4 cup dark amber maple syrup
  • 1/4 cup organic peanut butter
  • 1/2 tsp vanilla

Instructions
 

  • Preheat oven to 350 degrees. Grease the pan with 1/2 tsp of coconut oil and then set a piece of parchment paper into the pie plate. Push down so the oil acts like glue holding the paper in place. I like to leave an overhang on the side so I can easily life the pie after its chilled.
  • Place peanuts into a food processor or blender and process for 1 minutes unti l a fine powder.
  • Add the oats and blend again until its well mixed.
  • Add the remaining coconut oil, vanilla, and salt and process the base.
  • Scoop the contents into the pie plate and firmly press down until the edge and base is even and tight. Bake at 350 degree for 17 minutes and let cool while you prepare the filling
  • Scoop out the chilled coconut milk and pour about 1/2 of the coconut water into a pot over low- medium heat. Stiring until smooth and warm.
  • Add in the chopped dark chocolate a little at a time, slowly stiring with a wooden spoon until all the chocolate is melted.
  • Add the remaining filling ingredients and stir until well combined.
  • Pour the filling into the completely cooled pie crust and place on a flat surface in the freezer. Freeze for 4 hours.
  • When its time to serve, pull the pie out of the freezer and allow to sit on the coutner for 5 minutes. Lift the pie out with the parchment paper and lay on a flat surface. Cut the pie into slices and serve. You can sprinkle a tablespoon of crush peanuts and a pinch a sea salt on top before serving (optional garnish).

Notes

Stores great in the freezer for 1 week.

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