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Peanut Butter Pie with a Double Chocolate Crust

URL: https://www.thespunkycoconut.com/2011/12/peanut-butter-pie-with-a-double-chocolate-crust-home-for-the-holidays-gluten-free-style/

Ingredients

The crust

  • 1½ ounces dark (dairy-free) chocolate
  • ¼ cup cocoa or cacao powder
  • 1 cup shredded unsweetened coconut
  • 6 pieces pitted dates

The filling

  • ¼ cup Earth Balance Buttery Spread
  • ¼ cup coconut oil
  • 1 cup canned full-fat coconut milk
  • ⅔ cup SunButter
  • ½ cup white chia seed meal
  • ½ cup honey
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • ¼ teaspoon sea salt

Instructions

  1. Prepare the crust by blending chocolate, cocoa powder, coconut, and dates in a food processor until a ball forms.
  2. Press the crust mixture into a 7-inch springform pan or glass pie dish.
  3. For the filling, blend the Earth Balance, coconut oil, coconut milk, SunButter, chia seed meal, honey, lemon juice, vanilla, and sea salt in a food processor until smooth.
  4. Pour the filling over the prepared crust.
  5. Cover and refrigerate for at least 6 hours before serving.

Nutrition Facts (estimated)

Servings
8
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
50mg
Cholesterol
0mg

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