Chocolate Peanut Butter Pie
Honestly, I think this Chocolate Peanut Butter Pie is one of the BEST things I’ve ever made! Chocolate and peanut butter are definitely a match made in heaven and this recipe does not disappoint! It consists of a chocolate cookie crust, a creamy rich peanut butter cheesecake like filling, and is topped with chocolate, PB, peanuts, and more cookies. You would not believe it’s made without any gluten, grains, dairy, or refined sugars!
What you will need
Chocolate Cream Sandwich Cookies – I use the Cacao Cashew Cream cookies by the brand Simple Mills. They are gluten, grain, dairy, and refined sugar free!
Butter – You can use vegan or grass fed butter.
Peanut Butter – Make sure to use a really creamy drippy peanut butter for this recipe!
DF Cream Cheese – My absolute favorite dairy free cream cheese is by the brand Kite Hill. It’s almond based and made with simple clean ingredients.
Coconut Cream – In this recipe we will use the full fat coconut cream from the can. Make sure to just use the thick cream part and not any of the liquid.
Powdered Monk Fruit – I like to use this in place of powdered sugar because it makes this recipe lower in sugar. You can substitute regular powdered sugar if you prefer though.
Coconut Oil – This helps the pie set well when chilled. Coconut oil is also a great healthy fat to incorporate in your diet.
Vanilla Extract – This adds a nice flavor note to the chocolate peanut butter pie!
Chocolate Chips – I like to use dairy and refined sugar free chocolate chips. You can substitute with any chocolate you prefer.
Peanuts – Adding some chopped peanuts on top of the pie adds a fun texture and pretty look.
How to make the chocolate peanut butter pie
First, In a food processor, add the chocolate sandwich cookies and the melted butter. Process until a crumb consistency forms. Add the cookie crust mixture to a pie dish and press evenly until the bottom and sides are covered.
Next, In a food processor or blender, add the peanut butter, cream cheese, coconut cream, coconut oil, powdered monk fruit, and vanilla extract. Blend until smooth and creamy. Pour the peanut butter mixture into the pie dish and spread out evenly. Place the pie in the fridge for at least 2-3 hours to set.
Once the pie is set, drizzle the melted chocolate and peanut butter over top and add some chopped chocolate sandwich cookies and peanuts on the outside edges of the pie(this makes the pie look so pretty and elegant!) Store in the fridge and enjoy!
Other recipes you will enjoy
Healthier Copycat Snickers Bars
Peanut Butter Cookie Dough Truffles
Chocolate Peanut Butter Pie
Equipment
- 1 Food Processor
Ingredients
- 32 chocolate sandwich cookies
- 4 tbsp melted butter(vegan or grass fed)
- 1 1/4 cups creamy peanut butter
- 8 oz dairy free cream cheese
- 1 cup full fat coconut cream
- 1 1/2 cups powdered monk fruit
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Toppings
- A few chocolate sandwich cookies crumbled up
- 1/4 cup chocolate chips melted with 1 tsp coconut oil and 2 tbsp peanut butter
- 1/4 cup creamy peanut butter
- Chopped peanuts
Instructions
- In a food processor, add the chocolate sandwich cookies and the melted butter. Process until a crumb consistency forms.
- Add the cookie crust mixture to a pie dish and press evenly until the bottom and sides are covered.
- In a food processor or blender, add the peanut butter, cream cheese, coconut cream, coconut oil, powdered monk fruit, and vanilla extract. Blend until smooth and creamy.
- Pour the peanut butter mixture into the pie dish and spread out evenly. Place the pie in the fridge for at least 3 hours to set.
- Once the pie is set, drizzle the melted chocolate and peanut butter over top and add some chopped chocolate sandwich cookies and peanuts on the outside edges of the pie.
- Store in the fridge and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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