I actually made this pie the same day I made the chilled dark chocolate pie. I couldn’t decide! So when I said I ate pie for dessert and snack and breakfast, I actually ate BOTH pies… I tried so hard to figure out which one I liked better, and I really couldn’t. Dark chocolate and raspberries are a delicious combination, but this pie has three layers that are so good, I’d be fine eating just one of them. An Oscar-worthy dessert most definitely. And it is also vegan and refined sugar-free, so you could still fit into a beautiful Oscar dress after eating a few pieces. Trust me, you won’t be able to stop with just one.
This pie packs in a bit more nutrition and protein than the dark chocolate one, with unsweetened cocoa powder in the crust, peanut butter and dates in the filling, and avocado and coconut oil in the topping. I actually don’t see any reason why you couldn’t eat it for breakfast or as a pre-workout snack instead of a granola bar. For future renditions, I would experiment with almond butter and also with using banana instead of dates as a sweetener in the filling. This would make it creamier and less dense in the middle. If you missed the last pie post, take out your pie dish and start baking this one!
Chocolate Peanut Butter Pie inspired by this recipe but with a few variations
1¼ cup oats
2 tbs unsweentened cocoa powder
½ cup almonds
1/8 cup coconut oil
2 tbs maple syrup or honey
½ cup peanut butter
¾ cup unsweetened almond milk
1/3 cup pitted dates
1 medium ripe avocado
2 tbs melted coconut oil
¼ cup unsweetened cocoa powder
1 tsp vanilla
1/3 cup pitted dates
¼ tsp salt
- Preheat oven to 350F and lightly grease 9-inch pie dish with coconut oil. Process almonds in food processor until they turn to fine crumbs. Add in cocoa powder, oats, coconut oil, and sweetener and process until dough forms.
- Press dough firmly into the sides of the pie dish and poke a few holes with a fork. Bake for 10-13 minutes until light brown and slightly toasted. Let it cool before adding the rest of the layers.
- Middle layer: blend peanut butter, dates, and ¼ cup almond milk together until smooth. Heat up the rest of the almond milk and then blend in with the peanut butter until smooth. Pour into the crust and refrigerate for about 30 minutes.
- Topping: blend dates, cocoa powder, vanilla, and avocado until smooth. Add in melted coconut oil and continue to blend until well mixed and shiny.
- Spread over peanut butter layer and refrigerate until all layers are set. Sprinkle with chopped peanuts before serving. You can freeze this or refrigerate it; I prefer to freeze it.