This is basically a raw dessert, except for the peanuts are roasted. But it’s hard to beat that roasted peanut butter taste, so I’m taking one for the team on this one.
I’ve know that coconut butter would be the perfect way to thicken a peanut butter filling since I started playing with coconut butter in desserts a couple of years ago. It didn’t let me down!
Jaime and Krister are awesome. They had elephants at their wedding!
I pulled this out for my dear friends, Jaime and Krister’s going away party. They’re moving to Boulder this week. We’re going to miss them!
This recipe is definitely approximate. Adjust ingredients to taste. The main thing is to use equal parts coconut butter & peanut butter.
Ingredients
- 400g coconut butter
- 400g natural peanut butter
- 1/3 to 1/2 a cup of coconut syrup, to taste
- pinch of Himalayan salt
Crust
- Dates & Coconut Flour in aproximately equal parts. About 1.5 cups of each.
Chocolate layer
- Coconut oil, aprox 1 to 1.5 cups
- Raw cacao powder, aprox 1 cup
- 1/4 tsp of NOW stevia or to taste
- Himalayan salt to taste, optional
Directions
Make the crust first. Blend your dates into mush in the food processor, then slowly add your coconut flour until it makes a dough. Grease a pie plate or springform pan with coconut oil, sprinkle with some coconut flour so the crust won’t stick, then press the dough in.
In the same food processor, blend your coconut butter until soft and smooth. Add the peanut butter, then the salt. Add your coconut syrup last. Don’t over blend once you’ve added the coconut syrup. Adjust the amount of syrup according to taste. Pour the peanut butter mixture onto the pie crust. It appears very liquidy but it will solidify. Chill in the freezer while you prepare the chocolate layer.
For the chocolate layer. gently warm up your coconut oil to get it to melt by putting it in the dehydrator or near something warm. If you’re not concerned about keeping the recipe raw, you can just set this up as a double boiler setup in a metal bowl over another filled with boiling or hot water. Once the coconut oil is melted, whisk in the other ingredients. Adjust the stevia in the recipe carefully. You don’t need the chocolate layer to be very sweet since the peanut butter filling is sweet. Pull the pie from the freezer and pour the chocolate layer over the top. Then put it back in the fridge or freezer to set. Let it set for about 4 hours before serving, or however long you want in the freezer.
I froze mine a week in advance and brought it out at a party today. It was a big hit!
I plan to use the same recipe to make peanut butter cups. It’s just that with little individual cups, it will be much harder not to pig out on them!
Mandi's Alternative Baking Blog 