Caramelized Peanut and Chocolate Pie
A crowd-pleasing peanut and chocolate pie with notes of caramel. Picky eater approved, and gluten-free and vegan.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 7" pie
- Category: Pie
- Method: No-Bake
- Cuisine: Dessert
Ingredients
Chocolate Pie Shell:
- 2 cups raw peanuts {you can roast them first for a stronger flavor if you like}
- 4 medjool dates
- ¼ cup cacao powder
- 1-2 tbsp maple syrup
- 3 tbsp coconut oil, soft
- 1 tsp pure vanilla extract
- dash of salt
Peanut Pie Filling:
- 1 cup smooth peanut butter
- ½ cup maple syrup
- 3 tbsp coconut oil, softened or melted
- 1 tsp pure vanilla extract
- ¼ tsp salt
Caramelized Peanuts Layer:
- 1 cup raw peanuts
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- dash of salt
Instructions
- Place all pie shell ingredients in a food processor and process into a fine crumble. Scoop the mixture into your tart/pie pan and press into shape to form a crust. Stick in the freezer to firm up slightly while you work on the next step.
- Place all filling ingredients into a clean food processor and process until the mixture is combined. Scoop into the prepared pie shell and smooth out. Place in the freezer while working on the next step.
- Place caramelized peanut layer ingredients into a small non-stick pan. Bring to a simmer on medium heat and allow the mixture to simmer for about 5-10 minutes until the maple syrup thickens slightly. Carefully pour this mixture over the pie and spread it out to distribute it evenly. Place pie in the refrigerate for a few hours to set a little {or in the freezer for 30 minutes for a faster version}. Enjoy!
Notes
Store any leftovers in the fridge. Double for a 9" pie