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]
For the Crust:
- 9-10 dates
- 1/4 cup maple syrup
- 2 cups gluten-free oats
- 3 tablespoons almond milk
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:
- Additional peanut butter
- Vegan chocolate chips
- A dusting of cocoa powder
- Place the dates in a small bowl and cover with water. Microwave for 4-5 minutes, until softened. Drain.
- Place dates in a blender along with the maple syrup and almond milk. Pulse until smooth.
- Add the oats and a pinch of salt. Pulse again.
- Line a 6-inch springform pan with parchment paper and press crust onto the bottom and sides.
- Place crust in the freezer and clean out the blender.
- Combine the bananas, coconut milk, peanut butter, vanilla, and salt in the blender until smooth.
- Taste and add maple syrup if needed.
- Pour half of the peanut butter mixture into the crust.
- Add the cocoa powder to remaining mixture. Add a little more maple if needed.
- Pour remaining mixture over existing peanut butter mix and swirl with a butter knife.
- Freeze suntil semi-solid.
- 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.
- 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.