Caramelized Peanut and Chocolate Pie

Caramelized Peanut and Chocolate Pie {Gluten-Free, Vegan, Refined Sugar-Free, No-Bake, and can be made with almonds for paleo version!}

This caramelized peanut and chocolate pie was a huge {and I mean HUGE} hit with my guests the other day. I actually didn’t expect it to be such a crowd-pleaser. I didn’t expect it to be anything really — just wanted to use up some peanuts I had on hand… and then chocolate came to mind… and caramel… and then a few friends turned up…

Caramelized Peanut and Chocolate Pie {Gluten-Free, Vegan, Refined Sugar-Free, No-Bake, and can be made with almonds for paleo version!}

The amount of excitement just at seeing this pie was overwhelming — I didn’t expect that at all. I think I must be too far removed into my world of weird flavor combinations sometimes to recognize the beauty of simple classics because my guests at all over this little pie in seconds. And there were arguments over the last slice… I guess there’s a reason why chocolate and peanuts and caramel are a thing :) {hello snickers bars, turtles, etc. why didn’t I think of making this combo into a pie earlier?!?}.

And of course I love that my totally “conventional”-eating friends gave such rave reviews to a dessert that’s gluten-free, vegan, and refined sugar-free. That to me is the ultimate proof that using good ingredients can only lead to incredible things!

Caramelized Peanut and Chocolate Pie {Gluten-Free, Vegan, Refined Sugar-Free, No-Bake, and can be made with almonds for paleo version!}

This pie was truly delicious and is super {and I mean SUPER} easy to make and doesn’t require too many ingredients or anything strange. In fact, if you’ve got some peanuts, peanut butter, a sweetener, a few dates, and cacao you’re pretty much set!

Caramelized Peanut and Chocolate Pie {Gluten-Free, Vegan, Refined Sugar-Free, No-Bake, and can be made with almonds for paleo version!}

If you wanted to make a paleo version, just use almonds and almond butter in place of the peanuts and pb in this recipe. If you have any other substitution questions — ask away in the comments. My only strong recommendation is to use organic peanuts and pb to keep this dessert wholesome.

Caramelized Peanut and Chocolate Pie {Gluten-Free, Vegan, Refined Sugar-Free, No-Bake, and can be made with almonds for paleo version!}

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Caramelized Peanut and Chocolate Pie


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 7" pie

Description

A crowd-pleasing peanut and chocolate pie with notes of caramel. Picky eater approved, and gluten-free and vegan.


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

  1. 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.
  2. 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.
  3. 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

Happy Baking!

Audrey

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