Creamy chocolate and peanut butter swirl is piled inside a no-bake optional crust for a rich and cooling treat. If you're a fan of peanut butter cups, then this pie was made for you. Serve semi-freddo for the perfect, melty yet chilly treat this summer.

Frozen Peanut Butter Pie [Vegan, Gluten-Free]

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Calories

3250

Ingredients

For the Crust:

  • 9-10 dates
  • 1/4 cup maple syrup
  • 2 cups gluten-free oats
  • 3 tablespoons almond milk
  • Salt

For the Filling:

  • 3 ripe bananas
  • 1 can full-fat coconut milk
  • 1/2 cup peanut butter
  • 1 tablespoon vanilla
  • Pinch of salt
  • 2 tablespoons cocoa powder
  • Maple syrup, to taste

For the Topping:

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Preparation

  1. Place the dates in a small bowl and cover with water. Microwave for 4-5 minutes, until softened. Drain.
  2. Place dates in a blender along with the maple syrup and almond milk. Pulse until smooth.
  3. Add the oats and a pinch of salt. Pulse again.
  4. Line a 6-inch springform pan with parchment paper and press crust onto the bottom and sides.
  5. Place crust in the freezer and clean out the blender.
  6. Combine the bananas, coconut milk, peanut butter, vanilla, and salt in the blender until smooth.
  7. Taste and add maple syrup if needed.
  8. Pour half of the peanut butter mixture into the crust.
  9. Add the cocoa powder to remaining mixture. Add a little more maple if needed.
  10. Pour remaining mixture over existing peanut butter mix and swirl with a butter knife.
  11. Freeze suntil semi-solid.
  12. Melt a little peanut butter, drizzle it over the top of the pie, sprinkle with chunky salt, chocolate chips, and a small amount of cocoa powder.
  13. Freeze again. For best results, allow to sit on the counter 15-20 minutes prior to serving. This will allow it to soften and make the texture much better.
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Nutritional Information

Total Calories: 3250 | Total Carbs: 472g | Total Fat: 146g | Total Protein: 62g | Total Sodium: 358mg | Total Sugar: 277g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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