Vegan peanut butter pie
Nutrition facts:Calories: 175 kcal | Protein: 4g | Carbohydrates: 23g | Fat: 8g
Ingredients
For the crust:
- 65 g (1/2 cup) walnuts (or sub pecan nuts or brazil nuts)
- 90 g (1/2 cup) pitted dates
- pinch salt
- 1 tbsp cocoa powder
For the filling:
- 200 g (7 oz) sweet potato (roughly one medium-sized sweet potato)
- 150g g (3/4 cup) coconut yogurt (or sub any other plant-based yogurt)
- 65 g (1/4 cup) peanut butter (or sub almond butter)
- 2 tbsp maple syrup to taste (or sub any other sweetener)
To decorate (optional):
- Cacao nibs
Instructions
For the crust:
- Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture.
- Use your fingers to carefully press the mixture across the bottom and up the sides of a pie dish (I used a 22.5 cm/9 inch pie dish) - press down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible.
- Place in the fridge while you make the rest
For the filling:
- Cook the sweet potato by boiling, steaming or roasting.
- Discard any skins and add to the same food processor (no need to wash it) and whizz until completely smooth.
- Add the peanut butter, coconut yogurt and maple syrup and blend again until smooth.
- Taste and adjust amount of maple syrup if necessary.
- Place the filling in the crust and sprinkle over cacao nibs to decorate, if desired.
- Can be eaten immediately, but leaving it in the fridge for a few hours to firm up before cutting is advisable.
- Keeps well covered in the fridge for up to a few days.
Notes
Click here to get the recipe with photos.