Gluten-free vegan peanut butter pie

Name: Gluten-free vegan peanut butter pie
Prep time: 8 h 30 min
Total time: 8 h 30 min
Cuisine: American
Ingredients: 1 c. Gluten-free oats; 1/2 c. almond flour; 3/4 c. unsweetened coconut flakes; 1 tbsp cocoa powder, optional; 3 tbsp. maple syrup; 1/2 c. Natural Peanut butter or almond butter; 1 can full-fat coconut milk, opened on bottom and water drained; 1 cup monk fruit sweetener plus more to taste; 1/2 cup natural peanut butter or almond butter; 2 c. cashews (soaked overnight, drained and rinsed) 4 cups after soaked; 1/2 c. refined coconut oil, melted, plus more for pan; 2 tsp. pure vanilla extract; 1 (8-oz.) container vegan cream cheese; 1/2 cup non-dairy milk, unsweetened, more or less, for thinning

8 steps

Prep:8h 30min

Picture has a gluten-free oreo crust

Updated at: Thu, 17 Aug 2023 04:04:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories353.2 kcal (18%)

Total Fat29.6 g (42%)

Carbs26.4 g (10%)

Sugars3.9 g (4%)

Protein8.5 g (17%)

Sodium56.1 mg (3%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

Instructions

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!