Chocolate and peanut butter. My mouth is watering just thinking about that killer combo. I love chocolate and peanut butter, especially when the peanut butter is fluffy and the chocolate is creamy.
I needed to make a dessert to take to friend’s dinner party. I am still getting to know these friends so I wasn’t sure what kinds of dessert they may like. Chocolate and peanut butter combo sounded like a safe option, and I was correct!
This recipe is my kind of dessert- it’s pretty quick to make, healthier than a typical dessert and you don’t even have to heat your oven. The pie filling is good enough to eat straight out of a bowl (there’s a good chance I’ll do that soon…) but it’s even better when it’s sandwiched between two layers of chocolate. If you make this, be sure you have plenty of people to share with, or else you are at risk of eating the whole thing.
Ingredients:
1 1/2 Cups Creamy Peanut Butter
2 Cups Plain Yogurt (I used 3 containers SoDelicious coconutmilk yogurt)
2/3 Cup Powdered Sugar
Pinch of Salt
3 Teaspoons Vanilla Extract
Pie Crust (see the recipe I used below)
2 Tablespoons Cocoa Powder
2 Tablespoons Pure Maple Syrup or Agave
2 Tablespoons Virgin Coconut Oil
1/4 Cup Chocolate Chips
Instructions:
1 – Prepare your pie crust (see below).
2 – Blend the first 5 ingredients in a food processor until fluffy and smooth.
3 – Pour the filling into your prepared pie crust and refrigerate for at least an hour. I let it sit overnight.
4 – In a small bowl, combine the cocoa powder, liquid sweeter, chocolate chips and coconut oil. Heat 30 seconds at a time in the microwave, until it is melted and smooth.
5 – Pour the chocolate over the chilled pie and refrigerate until the chocolate hardens.
For the chocolate covered pie crust
Ingredients:
4 Tablespoons Cocoa Powder, divided
1/2 Cup Raw Almonds
1/2 Cup Shredded Unsweetened Coconut
Pinch Salt
1/2 Cup Pitted Dates (about 5 Medjool dates)
2 Tablespoons and 1 Teaspoon Agave or Maple Syrup, divided
2 Tablespoons Coconut Oil
Instructions:
1 – Combine the 2 Tbsp cocoa powder, almonds, coconut, salt, dates and 1 tsp liquid sweetener in a food processor. Blend until it is combined. It should be a little sticky.
2 – Pour the mixture into your pie or tart pan and press it firmly and evenly into the bottom of your pan.
3 – In a small bowl, combine 2 Tbsp cocoa powder, 2 Tbsp liquid sweetener and 2 Tbsp coconut oil. Melt in the microwave 30 seconds at a time until it is liquid.
4 – Pour the chocolate mixture over the prepared pie crust and spread evenly. Chill in the freezer for 5-10 minutes until the chocolate hardens. Enjoy!
Becca
