Gluten-free vegan peanut butter pie

Picture has a gluten-free oreo crust

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the crust: Pulse 1 cup of oats, 1/2 cup of almond flour, 1 tbsp of cocoa powder and 3/4 cup of coconut flakes in a food processor or blender until fine crumbs form. Transfer to a medium bowl and fold in 3 Tbsp maple syrup and 1/2 cup peanut butter.

Step 2

Grease the bottom of a 8" or 9” spring form pan with coconut oil or vegan butter and press crust evenly into bottom of pan.

Step 3

Make the filling: In a small saucepan over medium heat, mix the drained canned coconut milk, 1/2 cup peanut butter and 1 cup monk fruit sweetener and heat just until sweetener is dissolved and peanut butter is melted. Let cool.

Step 4

In a high-powered blender, blend 4 cups soaked cashews, cooled coconut milk mixture, 1/2 cup melted coconut oil, and 2 tsp of vanilla until thick and smooth. Blend in 8 oz of vegan cream cheese.

Step 5

If mixture is too thick, add nondairy milk slowly to thin it just enough. Be careful not to add too much, or it won’t set quite right.

Step 6

Pour filling mixture into crust and chill in freezer for at least 3 hours and up to overnight.

Step 7

A few hours before serving, remove pie from the freezer, and store it in the fridge until ready to serve.

Step 8

Once the pie is thawed, slice it, serve it, and enjoy!